- Sujihiki from Takeda, Watanabe or Moritaka??
- help id this knife
- Moritaka Sharpening Session
- Finally... cleaver love is developing
- how to use single edge knife
- the time for new knifes
- Now what?!
- Need to finish off my sharpening kit....
- Santoku or Santuko?
- Stone holders I use
- Sigma Power 10k review
- Traditional vs. Western style knife purposes
- Cool new stuff at EE
- Ordered custom handles!
- Hattori Forum Gyuto
- stones for stainless vs carbon?
- TJ-75AS DOH!!! come to papa :)
- Oh-oh!
- Yanagiba As A Meat Slicer
- Mizuno Hontanren Santoku Anyone?
- How "robust" are Takedas?
- New MAG-BLOK Great choice!!
- Sharpen away the blues and boredom!
- Evil ferrule parasites!
- Ebi/Naniwa 8K
- Itchy for Itchimonji!
- Best Cleaver for Bone chopping...
- Best Examples of Hon-Kasumi
- Prgressing beyond Shapton Pro 8K ??
- Whats a funayabocho? Is it a Santoku?
- Carter's bladesmithing courses
- The time has come.......
- Dave's sharpening DVD
- Pictures of patina on Shigefusa suminagashi?
- Naniwa Chocera reviews
- mac knives
- Silver 3 Steel
- Utility Recomendations?
- Why is the shape of the shun/misono parer preferred to others?
- Convex grind
- Tsushima-do Natural Waterstone .....
- Yoshikane vs. Kumagoro?
- What is the best Blue Steel Yanagiba for under $300
- Knife for the weee little fishies
- Sashimi Hocho as general slicer?
- Wixey Digital Angle Gauge and ???
- Knife Disposal
- Sharpening advice for a Takeda?
- Mr. Doi Suisin Hayate Limited Edition # 16 arrived
- Chinese Cleaver
- new knife
- DMT Diafold Magna Guide - Any thoughts?
- Initial review of Martin Piller's home-made waterstone
- shapton glass stones 500
- Your "Other" Knife
- Sharpening confusion
- Knife Skills/Sharpening class in Seattle
- DIY Home flatfish sashimi from whole fresh fish using my Yanagi..
- Seeking Something Special
- Ebay seller with surprisingly decent stuff
- question for all
- Murray Carter story...this one's different
- Those Kangaroo knife blocks
- Watanabe Questions
- looking for opinions
- Korin Masamoto sale
- Coarse stone interest
- Gyuto 240 or 270?
- Is it love or luck?
- Sharpening on Rails
- Loving my Yoshikane Gyuto 210mm
- Gyuto for a wedding present
- Carter markings
- kiritsuke
- Deba questions
- Sharpening Support
- Tradidtional small knives
- Some new Togiharus
- Suggestions for Flattening Stone
- Arizona Foodies
- Steels
- Sharpening as grinding and honing
- Ulu (mezzoluna) use and sharpening ??
- Steak Knives
- Drool
- Wa-handled laminated with steel Kikuichi gyutos
- Kansui Dojo 3.5" paring knife update
- KD Re-etching
- Easy knife polishing
- Can't have unsharpened Aritsugu :-(
- OK __ Large Squash & Melon (Hard)
- Knife shortage
- Does anyone have experience with a Usubiki?
- Sharpening Benchmarks
- Prototype Panavise 350 Sharpening Station
- Next JCK sale?
- just recieved my shapton glass stone 500/2k
- Feedback on handles, please?
- Panavise setup
- Mizuno Hon Kasumi vs. Masamoto KK
- Moving Down to Courser Stones
- Masamoto KS vs KK?
- Acacia Endgrain
- Medium stone opinions
- Hiromoto HC, still some left
- Twin Cermax... Are they worth it?
- Two Tantalizing Takedas
- Watanabe: Say it isn't so!
- Favorite Bread knives and pettys
- Small knife purchase
- The right knife for the job?
- Best Flattening Solution ........
- JWW New Site Design
- is there an ultimate Gyuto?
- Please help, going to purchase a Sujihiki
- Does Norton Lily White Washita conjure up ....
- Kikuichi knives
- Best Chefs Knife for me. Help Please!
- question about sharpening
- Mizuno Hon Tanren Aogami DX
- Aritsugu hardness
- Boning knife recommendations?
- Arrival of Moritaka Yanagi(sujihiki)
- 2 Aritsugus!
- nenox g-type or suisin special inox
- Pick my Gyuto bc I'm clueless
- Beater knife
- work stones
- Any Hattori FH wa gyuto love out there?
- VG-10 vs. Inox vs. Special Inox?
- Good explanation for rising prices
- Behold the Master
- Anyone use a Hiromoto Gin-3 gyuto?
- Peeling off thin daikon sheet with an usuba
- Low Cost High Carbon Gyuto ??
- Fine stones
- Best non-custom made Wabochoh
- cck info........
- HA Borosilicate steel in a pro kitchen
- Opinions on Carter's recent newsletter?
- Obsession come and go...
- What Bevel Angle Most Likely__ ShiBaZi Meat Cleaver ??
- mizuyama stone
- Naniwa cho-cera 10k better than kitayama 8k?
- Sheeps foot paring?
- Fillet Knife(s) Search.... Final (Selection) Help needed....
- Lefty Lameness
- Why is DMT XC left out ??
- Glestain
- Shigeki Tanaka Experiences?
- Nakiri vs Gyuto
- Excitement
- Funayuki or Wabocho
- Curving edge?
- re-doing handles. dave maybe??
- Korin trying to push the Santoku's?
- Watanbe'e NEW english page
- which Petty ??
- Kiritusuke or kcma uber-gyuto?
- Paring Knife
- Does Anyone Have This Flattener_ Does It Work For You??
- Chek out Watanabe's site
- petty vs. utility vs. 'fruit' - any difference ??
- Ittosai Kiritsuke 210mm ... my new beater blade??
- recommendations for a 210mm Gyuto ??
- grapefruit knife recommendation ?
- Vassili did it!
- Wow! Hiromoto AS 300mm
- Incoming!!! And Outgoing!!!
- SOS - skilled sharpening - Toronto
- Keep trying and can't find better?
- Custom Handles
- Soul Mcusta
- Where Do (some) Norton stones Successfully Integrate ....
- My Poor Tojiro DP
- Advanced Gizmo Sharpening Moritaka
- Patina Postmortem
- Perfectly flat bevel..... why ?
- Single bevel gyutos?
- Shapening always damages edges
- Aritsugu Redux
- The Ultimate Beater
- pineapple knife recommendation?
- So, what does your better half use in the kitchen?
- 210 or 240mm gyuto / gyoto / gyotou ... ??
- ...long time coming,my carters and their cousin
- Western to Eastern handle transition experience ??
- Hey Chad!
- Gathering 2008
- 3 Stones: Under 200 bucks
- Suisin Inox - vendor ??
- Carter blade thickness: wa bocho vs. funayuki-bocho
- Editing your posts...a thought
- Japanese steel - $$ sweet spot ??
- Sharpening
- From Shinichi........
- Takeda Mioroshi Utility
- New Handle on a Carter
- Norton Orzon Sanding Belts
- Masahiro MVH 240 Gyuto - height/depth ??
- Which Yoshikane handle ??
- which 240 Gyuto - short(er) list
- When will the prices come down......NEVER?
- New Murray Carter knife
- New Shigefusa - Suminigashi Gyuto
- Sage Advice for Left Handers
- I need a serious grinding stone
- Need some updated Shigefusa user comment
- Straightening stick
- Shun SG0405 10" - same as 240 ??
- Post your Nenox S-1 Pictures Please!
- Deba Mystery ID Help Needed
- The Last Knife
- Another idea I stole from Ken
- Match the knife to a knife maker
- Blade longevity in a restaurant kitchen?
- Deba!
- best petty/utility, 140mm or less, under $50 ??
- Looking for advice on my next knifes
- Interesting Recession
- carbon blade care - how much ??
- maintaining VG10 blades
- PAPER WHEELS - Is it the best way to sharpen a knife?
- My new gyuto aka the 2nd to the last knife
- "Collector" value question ...
- What knives do you use on the line?
- Aritsugu No Gu
- togiharu yanagi
- Knife shipping boxes
- Artisugu
- Akifusa Ikeda 210 Chef / Gyuto review
- Carter SFZG Funayuki
- Carter site pics question
- So whats the bottom line.... $$$$$$$$ ?
- Mutt & Jeff __ Love Hida Tool !!
- cost-effective stone recommendations ??
- Aritsugu make over
- Norton 4K ~= Shapton 2K ??
- Yanagi
- Sasagiri knife
- Chad's Edge In The Kitchen
- Which should I get first
- Yo - Yanagi!
- Ok chefs
- Mizuno Tanrenjo Kama Usuba
- What are your upcoming knife projects?
- Best salmon slicer?
- new to japanese knives
- I've got to stop looking at knives
- How do you store your knives?