r/TrueChefKnives

Another of the single bevel set in dense twist damasteel.

Blistered koa handle with curly koa, g10, and vintage westinghouse bolster

Got a Shindo a while back on the CKTG drop and it’s become my daily. Such a fun knife and so so so thin behind the edge. Highly recommend if you can find one.

Starting a new job tomorrow & have been out of the game for a minute. I spent my entire career defaulting a cheap walmart Cuisine Art Santoku- which honestly always served me right.

I dont care to spend a lot of money, Im in the game to work my way out & to make money- not to collect anything fancy lol.

I figure 13.50 for a well known brand cant be a bad buy? Anyone have any experience with this knife?

Hi! I came across this beauty and wondering if you guys know the makers behind it?

I’ve had this knife for a while know, and practiced thinning on it. I forget the maker but it’s a white 1 with iron cladding, 180mm bunka.

I finally had some time to try a little polishing work, and honestly, I’m feeling pretty good about it. Not perfect, but this is only off stones, no finger stones or powder at this point.

Progression:
400
1k
3k
6k
Soft Hiderayama

I decided to put an idea of ​​mine into practice: a handle made of dark rosewood with an angled copper spacer. Unfortunately, the wood grain almost completely disappeared after oiling; I’m hoping it will come back once it dries. I think the handle suits the Moritaka quite well—what do you all think?

Been meaning to thin out and fix the cutting geometry on this Koishi for some time now. It has gotten thick BTE after 7 years of use and I wasn't a fan of the hollow grind. Gave it the full on thinning and natural stone finish. My first full project since the trip and I really want to get the reps in to improve polishing on my non-dominant side.

Rough progression is the following: Imanishi Arato kun 220, Naniwa pro 400, Shapton 1000, JNS red aoto, Morihei 4000, Imanishi Arashiyama 6000, Maruoyama Aisa, Mikawa Chu Nagura, Shobudani Iromono

This took about 11 hours on the 220 and 400 grit stone to fully grind out the hollow and set geometry. The grind is mostly flat, with convexity added at the last 2mm from the edge. Took another 3 hours in total on the shapton 1000 to remove the smaller low spots and have more consistent scratch marks. Another 2 hours of polishing on the higher synths before moving to JNATs. I can't say more about having a straightening stick and checking the bevel every now and then to prevent removing too much material and raising the shinogi too high. The finish isn't perfect and I had to leave in 2 low spots to prevent raising the shinogi even more.

The JNAT combo is rather unconventional...stainless cladding is notoriously tricky to get good contract. In this case, it responded poorly to uchigumori and the Maruoyama shiro suita scratched it up enough to force me back down to synths. I experimented with ~10 stones before finding something that clicked.

Thought this turned out pretty well, raising the shinogi up to the tsuchime resulted in dimples similar to that on the Hatsukokoro shinkiro. Kasumi is semi mirror, but not too highly polished to the point where it becomes sticky.

I’m trying to find the optimal knife for a wedding present, thinking about value, perceived value, and just overall coolness. The young couple loves cooking. I think they’d appreciate a nice knife and cutting board combo, so that’s the gift I’ve settled on. The question is which knife.
They occasionally cook meat, and I’m leaning toward a nakiri since it’s a fun, slightly novel shape that could be a good intro to nicer knives. I bought the same one for my parents a year ago and it’s held up well even though they’re not gentle with it.

That said, I’m open to spending more or buying used from the buy/sell/trade subreddit if that gets me something better. Would love any suggestions for the optimal knife (or just something really cool) for this kind of gift.

Rules are rules - Toyama 210mm blue#2

Smith: Nakagawa

Sharpener: Ren

Steel: Yasuki Blue (Aogami) #2, Soft Iron Clad

Handle: Ho Wood & Buffalo Horn Ferrule Octagonal

Total Length: 389mm

Edge Length: 230mm

Handle to Tip Length: 242mm

Blade Height: 50mm

Thickness: 2.2mm

Handle Length: 143mm

Weight: 156g

Picked up this Kikuchiyo x Ren Gyuto 240mm as its third owner, and I have to say — this thing is an absolute wide-bevel laser. Hitohira's Kikuchiyo (aka Nakagawa) x Ren collabs are known for grinds that get "ridiculously thin," and this one fully lives up to that reputation.

The choil shot tells the whole story here — a hollow, wide-bevel grind that tapers down to an almost impossibly thin edge behind the cutting line. It's no surprise this thing performs like the devil on the board; the geometry is doing all the work. Owners of these Kikuchiyo x Ren grinds consistently report the same thing — slightly hollow, incredibly thin behind the edge. In hand it feels light, closer to a laser than a workhorse.

The blade has picked up a gorgeous, organic patina — streaks of blue, gold, and purple across the finish that give it real character rather than a factory-fresh blank look. This kind of quick, vivid patination is typical of the Aogami (blue steel) core these knives are known for — being a low-alloy carbon steel, it reacts fast and forms a natural protective layer with use.

Cutting performance is exactly what you'd expect from that choil geometry — this thing cuts like a true laser. Onions and carrots alike go through with virtually zero resistance, the thin wide-bevel grind just melts through both soft and hard veg. That said, with an edge this thin you do need to wield it with some care and respect, this isn't a knife for careless boarding or twisting cuts.

Huge thanks to ImFrenchSoWhatever for selling me this beauty.

I simply love it.

btw, this is my first NKD here, so, sorry if I’ve forgotten anything – I promise to do better next time :)

Bought a set of these Aogami#2-SUS410 Xinzuo knives. The intent was to thin the bevel right from the start but after bunka got chipped I decided to polish it too.

Long story short I learnt the hard way that SUS410 is not fun to polish by hand AT ALL.

My biggest knife! Would love to get a 300 mm sometime.

New (to me) knife day! Super stoked to get ahold of this guy, first time owning a Rou knife, second Nakagawa blade. Have yet to put it to the test but I doubt I’ll be disappointed.

Hi TCKers!

New Knife (to me) Day!

Came in yesterday!

This knife needs no introduction, but as rule number 5 dictates, i will share the specs!

Baba Hamono Kagekiyo White #1 240mm Gyuto

Forged by Tanaka San

Sharpened by Nishida San

Shirogami #1 core with soft iron cladding

Octagonal Wa handle "Akaro" with red Urushi lacquer

Edge length: 226 mm

Height at choil: 48.5 mm

Thickness at handle: 3 mm

Thickness midway: 2.2 mm

Thickness 1cm from tip: 0.8 mm

Weight: 156 g

This knife has been on the top of my list for a while and i actually thought I'd either never obtain it or far further down the line, but here we are!

Grail knife? Subjective probably, but I am over the moon!

To be honest I'm kind of scared to use it, it is just too nice, but use it I shall, I just want to look at it some more hehe.

It's my birthday soon so I think i will use it to prep a birthday worthy meal.

Shout out to u/Independent_Spend386 for selling me this beautiful knife and for the quick delivery!

As a stone sharpener my specialty is mostly collaborating with diff talented smiths worldwide and today I just got done with this cutie!

26c3 & wrought iron - 250 x57mm with stone polished bevels. What makes this knife special is that after almost 5 years of sharpening this is the first knife that carries my mark ( left side ).
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Stones used :
Nsk oboro diamond stone 200 grit
Naniwa professional 400 -600-1k
Natsuya ( jnat )
Uchigumori
Mikawa
Shinden ( the finisher )

Thanks for watching!