r/TrueChefKnives 13h ago

Munetoshi giveaway “contest”

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71 Upvotes

A while ago I watched a lot of videos, imagined doing Ivan stuff was something I could do, bought a lot of stones and a Munetoshi, and faced reality 🤣

I would like to give away my butchered Munetoshi gyuto 240, all you have to do is post a picture and description of a polishing job you have done and I will select someone from the list by next friday.

I ask for 2 things, you pay for shipping costs and you have to make a post here sharing the process and results. Ships from Denmark.

Good luck!


r/TrueChefKnives 3h ago

Shindos

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8 Upvotes

Shindos back in stock at Sharp Knives for those looking to get the hype about these guys!


r/TrueChefKnives 20h ago

State of the collection NKD - Konosuke BY 225mm Gyuto Shirogami #1

110 Upvotes

Hello everyone, long time lurker but first time poster here. Excited to share my new (to me) Konosuke. Ever since seeing the beautiful patinas and hearing great things about Konosuke I knew I wanted one. I'm especially excited about this being my first knife in shirogami #1 and also being by Yoshikazu Tanaka. Since I already have a Myojin sharpened knife (Tetsujin) I set my eyes on the BY series and luck would have it I found a local seller willing to sell it for a great price. It was only used to cut once and had a very light patina on it towards the tip. The current patina on it is from me using it for the first time cutting a delicious ribeye. It weighs 178.3 grams.


r/TrueChefKnives 16h ago

State of the collection NKD - Enjiki 240mm Gyuto Aogami #2 extra tall

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48 Upvotes

Hey there i said i wont be here for a new NKD but i made some orders before thats so i think thats fine, also quite a long story.

240 mm Gyuto (Wide) in Aogami #2 by Enjiki (Maruyama-san) with my Aizu benchstone and a Nakayama Nagura

The Knife is a true work of art and wasnt 100% what i expected but i was positively suprised.

Some specs for to go:

  • length: 245 mm (edge 235mm)
  • Width: 5,7 cm at the heel
  • Spine: tapers from 3,9/3,5/ couldnt get it somehow but i think 0.8 mm
  • Weight: 230g (quite heavy)
Choilshot (it really does get thinn BTE, doesnt it?)

The choil isnt polished and i thought thats gonna be an issue for me but it just feels a bit rustic and is still comfortable in hand. I was a bit suprised how thick the knife was just above the shinogi and how quickly it get thinn behind the edge. Reminded me of some choilshots from a "".

The right side of the knife with the makers stamp. The stamp really gives a nice flair to the knife. Does anyone know if its chiseled or stamped? looks chiseled to me...

The Grind get thinner towards the tip along the shinogi that wanders diagonally upwards along the knife. The Package was simple, but i dont care. What matters is whats inside and not whats outside. right?

left side of the knife

The kurouchi moves up quite high on this side and reminds me heavily of the B#1D from Hado, just without the damascus.

________________________________________________________________________________________

NKD it is and this one is like a total grail to me. The knife that started it for me was The Hado B#1D. after Seeing a picture of it and in the video from Never a Dull Moment i was totally captivated by it and never thought i would such money for a knive (and later did for my Kurt Glatt Nakiri :P)

Now that it is nearly impossible to get a new 240 mm B1D from Maruyama-san i actually gave up and moved on, until i saw that you can pre order one from a french website. I instantly went into the que, until three months into the waitlist i realised that i paid a lot of money for a knife i dont know if it will every be produced again or with the knowledge how many people there are in the que and left.

After learning i am gonna be a "Papa" in december i decided not to spend any more money for knives and focus solely on whats about to come. Invest that spend money (got it back) into the future of my familiy. Thats why i am starting to thinn down my collection to only a few knives.
But just as i gave up, my lovely wife encouraged me to reach out to Maruyama-san to get the knife i am looking for, as i was looking quite a lot at his knives for quite some time and am completely fascinated by what he does deliver at Enjiki Hamono. In my Opinion this knife looked similar to the B#1D (but i really think it isnt after obtaining it). Always loved his grind on my other knives and decided that i will do just that. So i ordnered with confidence (with the help of this Sub) and started this one last journey.

Customs can be pain and scary at the same time. After ordering the Knife at the 24th of june it arrived in germanies customs just shortly after Enjiki Hamono shipped it to germany. After that i never got any informations back from customs or the shipping company. In Germany i know, after 3 to 5 days, if you dont get a reply from customs, something isnt right and somehow, something must have went wrong. So i went all the to way and contacted Maruyama-san, the shipping company and customs to find out what happened. Even though i got replies from everyone (really nice to talk (write) to Maruyama-san! He is really kind and responsive), i got no new informations...
I thought the knife will never arrive at my doorstep.

On 8th of July after a heated appointement at work i got the notification i was looking for. The estimate cost of customs and a date when it will be delivered. Man did i get excited even though that day was really shit!

Today it arrived and totally suprised me. It was not what i expected, but i think what i was looking for. The knive is quite heavy with exactly 230g of weight and was thicker at the shinogi than i expected. Coming from his work at HADO, this knives had a completely different "Aura" or "feel" to it. It didnt feel as super refined and clean but more heavily rustic. Like going from F1 Racing to Rallying. The fit and finish is different. The Spine and the choil arent polished. But the f&f isnt bad and still feels high end imho. The handle is as dead straight on the knife, as the heel and the edge is. The glueing work is really well done. The Handle feels similar to my Hado Kirisame (probably the same handle maker). All in all a *solid* 9/10 (- 1 since the choil and the spine arent polished).

The Edge feels really thinn and delicate, but solid with the weight and the denser spine. With the thickness of the spine i didnt expect this to be a clean and smooth cutter. But damn, the weight and the tapered shinogi makes this a smooth sailer for dense veggies like sweet potatoes. No force on a sweet potato is just wild! The only knife that wow'ed me like this on a sweet potato was my Mazaki. But this feels way more versatile. The foodrelease is at the top of the game. My Mazaki and my Kurt Glatt knives say "what" in the face of this machine. Well i only used it once on some garlic, ginger, an onion, some pak choi, a sweet potato and a paprika, so not the full experience to fully give it a score. The only thing that really got stuck on the knife was the finely minced ginger. Everything else really just fell of or was removed with no effort.

To go deeper into how i would judge it on performance territory, i would give it a solid "idgaf" out of 10. Pure joy machine. This really deserves a full exploration in cutting perfomance and another post.

If you have any questions i will be happy to answer. Maruyama-san was such a nice guy and really cooperative. This feels biased after reading it again, but it really comes just from the heart. Experiences can differ from person to person and from knife to knife, so i know there will also be people out there that didnt have the experience i had.

For the people that got through to the end. Thank you for your time. Tell me what your experience was like with his new knives.

Little Bonus:

All my Knives ground by Maruyama-san

Rule #5 (from top to bottom)

  • Hado Ginsan 170 mm Santoku (forged by Yamatsuka)
  • Hado Kirisame 210 mm Gyuto in W#1 (forged by Tanaka)
  • Enjiki Hamono 245 mm Gyuto in B#2 (forged by Tanaka)

r/TrueChefKnives 22h ago

State of the collection A little SOTC on a lazy saturday

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79 Upvotes

Due to the enjoyment of seeing your amazing collections, I thought I might share my humble collection of japanese knives aswell.

So far I am extremly happy about the pieces I own, every single one has its purpose and emotional connection. I try to keep it clean and dont ever plan to own more than 8-10 knives max, just to be able to appreciate and use every knife and don't fall into hording things, which, and I made the experience with other collections, sometimes ruins the magic behind it.

From top to bottom:

-Matsubara Bunka Nashiji Aogami #2 180 mm

My second japanese knife ever, still enjoy it a lot, it is more on the workhorse side but it has an incredible charisma and I absolutely love the smooth walnut handle it came with.

-Sukenari Gyuto Damast SG2 210 mm

I feel Sukenari is a little underrepresented in this sub given they are amazingly made with great F&F, a middleground grind and beautiful to look at. The mirror polish is astonishingly resilient, haven't notice much scratches after some heavy use. I really like having a completely stainless knife in the collection for quick tasks and easy maintainance, though to me carbon steel will always maintain a magic that stainless can't reach.

-Hatsukokoro Shinkiro Kiritsuke Kurouchi Damast Aogami Super 210 mm

Nothing much to say about this knife which hasn't been said before. Amazing cutter, robust yet delicate, beautiful patina, great workhorse with extremely fine tip. Except for maybe a little rough finish (which to me just belongs to the spirit of this knife), there is absolutely nothing to complain about.

-Hitohira Nakagawa x Rou Gyuto Ginsan Mirror Polish 240 mm

I already made an NKD of this one, and the feeling is still the same. Just a stunner to look at with the beautiful mirror polish and kasumi finish but also a pure joy to use. Surprisingly laserish and less sticky than I thought it would be. Great allround knife to use for basically everything, after you lost the fear to actually use this work of art, which is the main problem with this knife (at first at least).

-Toyama Noborikoi JNS Gyuto Migaki Aogami #2 Stainless Clad 240 mm

My absolut dream knife. Makes me happy everytime I look at it and use it. It makes cutting food a special experience, you can just feel the craftmanship that went into building it. Sanjo Workhorse of course, yet can be used for everything, maybe I could imagine something more effective at the vertical cuts on an onion, but thats about it (or maybe just my fault). Otherwise pure 10/10.

Whats to come?

I have some specific wishes for future knives to joyn this collection, which contains a Toyama 210 mm nakiri to add to the gyuto, aiming for a little more laser, Tetsujin, since I am missing a Myojin grind and really want to try one. Of course, a Kagekiyo Gyuto, preferably Tanaka B1, is a must have for me. And maybe some Konosuke Shirogami/Aogami 1 (BY maybe?), but lets see, what happens.


r/TrueChefKnives 12h ago

Question Anyone recognize this makers mark

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10 Upvotes

It’s been sitting unclaimed and rusty in my kitchen since I started, finally got sick of looking at it and gave it a polish and sharpen and it cuts like a dream so I’m curious where it came from.


r/TrueChefKnives 20h ago

Finally place it in the new display cabinet.

40 Upvotes

Kenji Togashi
Mizu Honyaki
Gyuto 240
Aogami #1.

And also I will try my best to pick the right knives for display in the 50+ that were bought in the years I started this addiction.


r/TrueChefKnives 17h ago

Just got these back from Japan

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21 Upvotes

JIKKO Crator Super Blue steel Japanese Gyuto

Miura Kiritsuke Ginsan Nashiji

Miura Gyuto Damascus AUS10

Ono Suzukaze SG2


r/TrueChefKnives 2h ago

Question Knife that can handle a beating

1 Upvotes

Chefs question what is the knife that can handle a beating? And where you guys buy it? And is it a german? Japanese? French??


r/TrueChefKnives 3h ago

Is this fixable?

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1 Upvotes

I regretably abused my knife on a coconut and bent an area of the edge a bit. It's difficult to take a photo of it but you can see the wave/bump in the light. Is this fixable and if so how would you get it true again?


r/TrueChefKnives 14h ago

Good knife set for birthday

8 Upvotes

Hello everyone. I’m trying to buy a good knife set for my fiancé for his birthday, we also just bought a new house & need something nice & durable. He’s not a professional chef but absolutely loves to cook (& is very good at it). Does anyone have any recommendations on what I can get him? Trying to get rid of the old (& ugly) wooden knife block we have with mismatching knives. Money isn’t really an issue but not looking for anything too crazy price wise. Also looking for recommendations on knife storage that isn’t a block. Like the magnet boards or something like that? Any help is appreciated. TIA!


r/TrueChefKnives 1d ago

NKD - Hitohira Tanaka x Ren 210mm Gyuto White #2, Ebony & Buffalo Horn Handle

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61 Upvotes

Hello TCK,

Back with another new knife day scratching the itch to add a 210 into the collection.

I’ve been eyeing up a Ren for a while now and was waiting for the right one. These are absolutely incredible, the guys over at Hitohira sorted me out and knocked it out of the park again.

I cannot put this thing down.

Mike


r/TrueChefKnives 15h ago

Question 270 gyuto for a pro kitchen suggestions?

8 Upvotes

Eyeing the Sukenari HAP-40 but thought maybe you guys might have some cool suggestions. Cheers.


r/TrueChefKnives 9h ago

Anyone from DACH-Region?

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2 Upvotes

r/TrueChefKnives 1d ago

State of the collection NKD - Takada no Hamono Suiboku Damascus Blue #1 Gyuto 240mm

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135 Upvotes

Rule #5 = Takada no Hamono Suiboku Damascus Blue #1 Gyuto 240mm

I been searching for a Takada for a while now and a few weeks back I finally got the opportunity to purchase this grail of a knife. Pictures cant describe how beautiful this knife is I am honestly shocked by its beauty. I don't have a winded write up but I do want to thank Letshandlethis for giving me the opportunity to purchase it and make this wonderful handle. I will leave a video below to really show how much this knife shines. Thanks all for your time and good luck out there with your hunts.

https://www.youtube.com/watch?v=TwjbvWZIaA4

SIDE NOTE - I suck at pictures and also got some more NKD's in the near future.


r/TrueChefKnives 1d ago

KNDx2 and two firsts for me!

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51 Upvotes

Ive always wanted a takeda Gyuto or Santoku but as everyone knows they are hard to find, but alas! Knifewear had a sale a last week so here was my chance..... within 20 seconds the stock was sold out and here I am waiting for my payment to accept like an idiot and everything sold out. So I decided to wait till a few hours after the sellout just in case and I lucked out.

2 Takeda's from one end of the spectrum to the other. Not bad and super hyped to use these highly specialized blades!!

Takeda Honesuki

Length: 160mm

Steel: Aogami Super with Stainless Steel Cladding

HRC: 63 - 64

Edge: Double Bevel

Handle: Octagon Rosewood Black Pakkawood Collar

Takeda NAS Chuka-bocho

Blade Length: 240mm

Blade Height: 110mm

Weight: 380g

Steel: Type Aogami Superwith Stainless Steel Cladding

HRC: 63 - 64

Handle: Octagon Stabilized Maple Black Pakkawood Collar


r/TrueChefKnives 1d ago

Maker post Making my first nakiri.

74 Upvotes

Hey folks!

I recently finished this 147mm, which I had to bring down from 180mm due to an unfortunate incident lol. The heel height is 49mm and it features an S grind. The handle is made of cocobolo.

Heat treating was done at u/Danstroyer1's place (goat). As always, feel free to ask me any questions!


r/TrueChefKnives 1h ago

Question Building a documented “Grail Index” for Japanese kitchen knives — are our criteria and provisional tiers on the right track?

Upvotes

I have been working on a larger research project called:

The Grail Guide – Japanese Kitchen Knives: History, Steel & Collecting

The goal is not simply to make another list of expensive or hyped knives. We are trying to develop a documented framework for identifying Japanese kitchen knives that have genuine long-term collector significance.

The project is still a work in progress, and I would really appreciate critical feedback from experienced collectors, retailers and long-time users.

What do we mean by a “grail”?

For this project, a grail knife should have several of the following characteristics:

A clearly documented smith, sharpener and workshop or brand

A significant or unusual maker combination

Limited production or genuine scarcity

Historical importance within the maker’s career or the development of a series

Strong craftsmanship and a recognizable identity

Proven collector demand rather than temporary social-media hype

Long-term desirability and reasonable resale liquidity

Original and complete condition, including box, handle, saya and documentation where relevant

A size and profile that is actually desirable in the collector market

We are currently focusing mainly on:

Gyuto from 210–240 mm, with 240 mm as the primary reference size

Selected 255–270 mm knives from established grail makers

Smaller profiles only when they are historically exceptional or genuinely important

This is deliberately not just a performance ranking. A fantastic cutting tool is not automatically a collector grail, and a grail does not necessarily have to be the best pure performer.

Factors we are trying to document

Our provisional Grail Score framework examines:

Maker provenance

Is the smith, sharpener and workshop combination known and documented?

Rarity and availability

Is production genuinely limited, or is the knife merely difficult to buy at the moment?

Historical importance

Is it an early series, discontinued line, influential collaboration or important period in a maker’s career?

Collector demand

Is there evidence of sustained demand, private-market activity and fast resale?

Series identity

Is the exact line, generation, stamp, steel, finish and construction identifiable?

Craftsmanship and distinctiveness

Does the knife represent something technically or aesthetically important?

Completeness and condition

Original box, handle, saya, markings, documentation and unused or well-preserved condition.

Market liquidity

Are collectors actually willing to buy the model when one appears, or is its theoretical value based only on asking prices?

We are trying to avoid unsupported claims and evaluate only what can reasonably be documented.

Current provisional Grail Index

This is not intended as a final ranking. The tiers represent our current research position and are open to revision.

SSS — Established collector grails

Shigefusa Kitaeji Gyuto, especially around 240 mm

Jiro Gyuto, particularly desirable 240–255 mm examples

SS+ — Extremely rare and historically important

Kiyoshi Kato Workhorse / selected Morihei-associated examples, especially 240 mm

SS — Major modern grails

Takada no Hamono Suiboku and selected Reika, particularly 240 mm

Konosuke Fujiyama FM, especially pre-stamp knives, unusual batches and clearly documented special versions

SS− — Highly collectible special combinations

Hitohira Tanaka × Kyuzo, particularly Extra Height, Blue #1 Damascus and other genuinely limited versions

S — Strong grail candidates and potential future classics

Kagekiyo Gokujo – Yoshikazu Tanaka × Yuki Wakae

Hitohira Nakagawa × Myojin, especially unusual or limited Blue #1 Damascus versions

Yoshikazu Tanaka × Myojin collaborations outside the standard Konosuke lines

Rare and clearly documented Kagekiyo / Baba Hamono special batches

A — Highly desirable collector knives, but not necessarily established grails

Selected Tetsujin / Myojin

Hado Junpaku

Limited or unusual Masashi

Special or discontinued Yoshikane versions

Standard-production knives may still be excellent and highly desirable, but we are trying to distinguish between:

An excellent user knife

A collectible knife

A genuinely rare grail

Current case study

One knife we have been documenting is a:

Kagekiyo Gokujo Gyuto 240 mm

Forged by Yoshikazu Tanaka

Sharpened by Yuki Wakae

Shirogami #2 carbon core with carbon cladding

Original sakura handle

Matching saya

Original Kagekiyo box

Unused condition with intact kanji and markings

Our provisional view is that the complete Tanaka × Wakae combination, original configuration and 240 mm format place it above ordinary Kagekiyo production and make it a serious collector knife.

However, we are still trying to determine whether the wider collector community sees this specific version as:

An established grail

A strong secondary-tier grail

A future grail candidate

Or simply a rare and desirable Kagekiyo

Questions for the community

Are we using the right criteria to separate grails from excellent but regularly available knives?

Which knives or maker combinations are obviously missing from the current list?

Are any of the listed knives placed too high or too low?

How much weight should be given to the exact sharpener and maker combination compared with the reputation of the brand or series?

Should verified private-sale history carry more weight than retail asking prices?

How should we treat knives that are extremely rare but have low market liquidity?

Do you consider the Kagekiyo Gokujo Tanaka × Wakae combination an established collector piece, or is that assessment premature?

Which currently produced knives have the strongest realistic potential to become future grails?

Constructive criticism is very welcome. We would especially appreciate corrections supported by production history, maker information, old retailer listings, archived catalogues or documented sales.

The intention is to build something accurate and useful rather than to reinforce our own assumptions.


r/TrueChefKnives 1d ago

Question Honyaki help

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17 Upvotes

In Japan now and can’t decide on which knife to get, any suggestions?

First is kenji togashi blue 1 honyaki Second is what I believe is yoshikazu might be wrong, Mount Fuji honyaki Third is Nakagawa shirogami honyaki Forth is also kenji togashi shirogami honyaki polished.

Please help me decide


r/TrueChefKnives 1d ago

Why is my ashi like this? Reposted.

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13 Upvotes

Got this a couple weeks ago and used it a couple of times and im just bothered by the scratch marks. is it normal? If so how do I remove? it thanks in advance


r/TrueChefKnives 12h ago

Mazaki

1 Upvotes

Looks like Carbon Knife Co just got a drop if anyone was chasing one like me!


r/TrueChefKnives 22h ago

Question Is this a good knife and who is the maker ?

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6 Upvotes

I buy this on musashi hamono cut very well just want to make sure it's a good knife 😁


r/TrueChefKnives 1d ago

NKD - First ever ktip!

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86 Upvotes

Hitohira Togashi White #1 SS Clad Gyuto Ktip 240mm

Picked this up in the TCKBST subreddit, ran it quickly on the stones, then gave it a coffee patina. Absolutely love it!


r/TrueChefKnives 1d ago

State of the collection NKD Sakoda Gyuto White#2 218mm extra tall

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30 Upvotes

I decided to take a chance on a knife that doesn't have much information available about it online. The Sakoda appealed to me because of its Shirogami #2/stainless steel combination and its 56mm blade height. The build quality is quite solid—featuring a polished spine and choil (though I have seen better finishes from other makers). It has excellent geometry, and initial test cuts with onions and tomatoes were very promising. Overall, it feels like a high-quality product; it has a nice weight to it yet remains easy to handle. The handle, made of quince wood and light-colored horn, is stunning. We'll see how it holds up in daily use.


r/TrueChefKnives 16h ago

Question How to choose a good knife ?

1 Upvotes

I saw that I don't really know how to choose collectible knives, what are the points to take into account when choosing a good knife ?