Apr 11

Now, on to the Hinoura Petty…….it is beautiful and fine and exquisite and it has replaced my old Mac 150mm, which disappeared into my son’s knife roll immediately—- I am curious about what the steels are?? Everything I have seen of theirs is Shirogami. Bottom line, The knife has found its home and happily to.

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Feb 15
Category: Sharpening Tips
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Mar 16
Category: Uncategorized

PLEASE NOTE WE WILL BE ON VACATION FROM MARCH 17-23TH AND DURING THIS TIME WE HAVE SUSPENDED ALL INTERNATIONAL ORDERS. DOMESTIC ORDERS WILL STILL BE ACCEPTED AND OUR STAFF WILL BE WORKING TO SHIP ORDERS WITHOUT DELAY. IF YOU HAVE QUESTIONS PLEASE EMAIL US

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Feb 2
Category: Uncategorized

I frequently get compliments on the Quick Look videos that we have on many of our product pages. My customers often think it’s me doing them, but in fact they’re produced for us by Steve Gamache, a professional photographer and video producer in Missouri. Steve was a customer of ours and I got to know him on our forum as I do with so many customers and he was kind enough to take some very nice professional shots of a Masakage Yuki knife that he purchased. I liked the photographs and we discussed doing some work together, which led to […]

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Dec 19
Category: Japanese Knives

This is an article from Knife Magazine in Japan. We translated it so our English speaking customers could read it. [The Art of Forged Knives] Echizen Brothers Blacksmiths Text/Photographs Tomo Hasegawa Makoto Kurosaki X Yu Kurosaki Echizen Takefu is known for forged knives and it has a long history. With the tradition, blacksmiths have been trying innovative methods and grow their production. Young blacksmiths are working hard. I would like to introduce their work and their passion of being blacksmiths. [Picture, page 16] Uneven hammered patterns. The beauty of this knife is the line of “chin” and the round shape. […]

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Nov 11
Category: Knife Advice

Since I took advantage of the Kohetsu AS Western 240mm gyuto forumite special so generously offered by Mark, I felt duty-bound to provide a review. Wait, duty-bound… I think I own a German ‘art film’ with a similar title. Anyhoo… The knife exhibited superb fit and finish out of the box. Although I’m not a fan of Yo handles anymore, this one was nicely crafted, most attractive, and flush to the tang. The handle was a tad small for my larger than average mitts, but forced me to apply the proper pinch grip – which was right where the balance […]

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Sep 2

Rockwell scale is a measurement of hardness through testing of a material using a penetrating instrument that places load on the object. The data is measured by the force required to set the needle like probe into the material and the harder the material the higher the number. This is a common way industries measure the hardness of steel and for kitchen knives, the hardness of various knives varies from the low 50s to the mid 60s. HRC is not a linear scale it’s an exponential scale like the Richter scale so going from 64 to 65 Rockwell is a […]

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Aug 31

A hamon means blade pattern and is a distinctive looking effect used when making honyaki knives. Sword makers and now kitchen knife makers will use a thin layer of clay mud and they paint it on the blade and it’s functional pupose is to aid in the hardening of the knife to keep the knife from cracking during heat treatment. Once the blade is polished the hamon pattern is revealed on the knife. A nice hamon is a very attractive element in a quality blade and each one is like a snowflake and no two are exactly alike. You can […]

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Aug 20
Category: Knife News

Bad News for knife fans. Lamson & Goodnow has filed for Chapter 11 bankruptcy. The owner, James Ross Anderson has also put the property up for sale with a price of 2.1 million dollars. The company has been in continual operation for 177 years. There were no further details given about whether the company would remain in operation. We’ll update when we find out more information.

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Aug 14

Hey Mark, Thanks for your quick response. I had a quick question on clad yanagiba’s. Was wondering if you can sharpen them the same way as regular yanagiba’s even tho it’s clad? Best regards, Simon <p> Hi Simon, Almost all Yanagibas except for the Honyakis are clad and yes you sharpen them the same way. Most people sharpen the knife almost entirely on the front side by putting the blade road flat against the stone and grinding until you get a burr. Then, flip over the knife and lay it flat on the back side and lightly de-burr it. Kind […]

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Aug 14
Category: Sharpening Tips

Hello CKTG Team,     I have a view questions regarding the MrKnifeFanatic three stone combo found on your site. This will be my first set of stones and I was wondering if it would be a good fit for me. I currently work in a professional kitchen and use my knives everyday.  Right now i have 2 Moritakas, 1 shun, 1 Misono and a Richmond Addict. Seeing how this is my first set of stones I expect a huge learning curve however I’m sort of comfortable with kitchen tri-stone and the method of sharpening.  I’m buying sharpening stones because […]

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Aug 13

{This review is written after having had used said knife but only one shift.} Impressions: She is a small knife coming in at 203mm long & 45.5mm tall IIRC, very much in line statistically with an 8″ German. Honestly, I had forgot how small an 8″ is. For what it’s worth, her box is quite nice, and she is relatively light @168grams. Aesthetically, she resembles a Misono UX10, but with a rearward leaning choil instead of forward. The handle has a cutout on the rear of the underside that did improve the grip. At least, as much as it could […]

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Aug 13
Category: Knife Advice

I purchased a: Kanehiro Wa-Gyuto 210mm From you a while back and also a edge pro sharpening system. I love the Kanehiro but want to add a petty about 90mm long 2mm or less thick and 20mm tall. The Kanehiro is aogami super steel and I sharpen it to about 10 or 11 degrees. Is there a petty that has similar steel and I can sharpen it at the same angle? I also enjoy the Wa handles. Any ideas greatly appreciated Thanks Ross Hi Ross, I think it’s fun to try different makers so allow me to recommend something a […]

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Aug 12
Category: In The Kitchen

Our woodworker does beautiful custom handles that are made from a wide variety of stabilized woods. Typically customers buy the knife and purchase the custom handle option at the same time and then we send them a photo of between 20 and 30 pieces of wood to choose from. It usually takes about 2-3 weeks to complete the handle and install it on the knife. Installation is included in the charge for the high end custom handles. We also sell semi custom handles made from maple, wenge and bubinga. These handles are offered with or without installation as a paid […]

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Aug 11

> I am looking at either the Haruyuki SRS-15 Gyuto or the Kamo R2 Gyuto. How does the performance of the steel in these knives compare? > I have a knife made from SRS-15. It is extremely sharp and holds and edge for a long time. > The Kamo damascus blade looks interesting. How many layers of steel on this knife? > Thanks, Bill Hi Bill, R2 is comparable to SRS-15. They both have very good wear resistance and also will take and hold a good edge. The Kamo is a good knife and it’s a good price considering it […]

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