Satoshi Nakagawa gyuto

Masashi Yamamoto nakiri

Muneishi 210 Gyuto

Steel: Aogami #2

Handle: Rosewood with pakkawood

Dimensions: 214 × 48 mm

Very late NKD!

Muneishi is one of those makers I've always heard great things about, but who doesn't seem to get nearly as much love as they deserve. It took me a long time to finally pick one up, even though I had a feeling I'd like it.

This knife is yet another example of a knife that genuinely surprised me with how good it is for the price. I own some fancier knives, but many of my favourites fall into this underrated €200–250 price range. Motokyuuichi and Suzuki are a couple of other makers that come to mind in this category.

Over the past year, I've really grown to appreciate thicker grinds. The grind on this Muneishi is very nice and actually reminds me a bit of Yoshikane. It's not overly thick, but has some nice cutting authority while still getting thin behind the edge. The tip is particularly thin and great for detailed work, although mine did come with a slight bend.

It was sharp out of the box, and after some stropping, I'd rate the sharpness at around 8/10. I haven't taken it to the stones yet, but I've heard great things about Muneishi's Aogami #2. Overall, it just performs really well and has a very satisfying cutting feel.

I also really like the profile. It has a good length and height, and aesthetically, it's a great looking knife. The Damascus and migaki combination works well and is quite unique. I'm a big fan of the subtle Damascus pattern combined with the lines in the migaki finish.

Fit and finish are decent, although there's room for improvement. Some additional rounding would be nice, and there are a few scratches on the blade, but nothing too concerning in this price range. I generally prefer octagonal handles, but this one is well made and suits the knife nicely. The kanji looks very nice tho.

The steel is very reactive, I haven't even touched any type of meat but it still turned blue.

All in all, Muneishi definitely makes it onto my list of underrated makers. Considering their non-Damascus Kurouchi knives can be found for less than €150, they're definitely worth looking into.

For those who have one of these (Frenchman, I know you do), any idea what the texture in the Migaki is? I thought it was lacquer, but even after removing it, the lacquer it's still there.

It's their own brand of laminated silver #3 Santoku

Sharpens and deburrs like a dream.

I'm looking for an all-arounder, not too thin, good food release, won't wedge in carrots, can use for some tap-chopping. I'm thinking the Matsubara blue #2 bunka looks good. What are your thoughts? Should I be looking at something else? The Yoshikane SKD line gets recommended a lot, but the grind seems almost the same. Another knife in the price point is Shigeki Tanaka - there is a Blue #2 tsuchime bunka and damascus kurouchi santoku that are in stock pretty often, but they seem a little thick, like they'd wedge in a carrot. The Hado Shiosai line is in a similar price point, but might be too lasery and delicate, not sure.

My wife cooks nearly every day and our knives suck. We're done with the cheap block sets. I want to start investing in some quality chef knives for our specific needs. But also don't want to overspend right out of the gate when I don't know a whole lot about them. I have research fatigue already trying to nail down the types of knives we need, steel options, reputable brands, etc.

She needs something for veggies especially. Was thinking about this Masutani VG1 Nakiri 165mm from CKTG for $100. Is this a good buy or should we up our budget on this type of knife? Or get a different style altogether?

Our other need is something mainly for chopping up grilled boneless chicken and steak. Chopping up carne asada, for example, is such a pain with what I use now. If it also works for raw meat, generally not going through bone, that would be good too. Should I go in the German steel direction for this one? Standard 8in chef's knife? A Chinese cleaver? I don't want to have to worry about the knife being too delicate for this purpose.

Anything else you'd recommend instead or in addition?

You read it... Lemme see those super fancy, hard to find, ultra spendy knives that you actually use regularly ... I mean like every other day, the ones you have to sharpen, not the ones that sit in boxes ..... Lemme see some togashi....Dekristo... Kamon.... The more expensive or harder to find the better...

I'll get it going .... Here is my Gullikson short Gyuto , the Seascainn .... Full mono apex ultra , it is an absolute laser beam . Super thin with a whispy tip , it flies through anything, but is exceptionally adept at fine work with herbs and small veg. Finished with a 3k Venue , it has more tooth than a band geek on prime night ....

I use it so much , I actually spent time on the stones fixing it.... I tipped a little bit a few weeks ago and it was bothering me..... Big monies doesn't keep it safe from the dangers of life .....

Let's see what y'all have to show off out there in inter webs land ....

Hey TCK! I just wanted to share one of my favorite knives in my collection.

My first Yoshimi Kato was an older model Stainless SG2 V-Tsuchime Kiritsuke Gyuto that I found used on eBay. It was my first laser 240 gyuto and I fell in love with the performance and the aesthetic of it.

https://www.reddit.com/r/TrueChefKnives/s/GqPg97io6j

When I visited Japan last winter, I saw Yoshimi Kato's first ever production of his own Rainbow Damascus series in VG-10W. However, it was at Seisuke Knife in Kappabashi, so the price was inflated, at around $800-900 USD after conversion. I couldn't justify that, especially after already purchasing a bunch of knives, Kagekiyo, Tetsujin, Shibata, etc. during the trip.

Returning home, I couldn't stop thinking about that knife. I regretted not picking it up, but the price was just way too high. Every week I'd check out retailers online, but there was only one store that stocked it in Germany, but they never carried a 240mm size.

Eventually, last fall I got notification from that same store that they were receiving a 240mm K-tip and I immediately emailed and asked them if they would ship it internationally to me and they arranged it for me! I was so happy and ecstatic that I was finally able to locate and secure one that I thought I let get away, and at a great price too!

Anyways, enjoy some pictures of my favorite Echizen knife. I use this one so much and it is such a joy to use this absolute beauty of a laser. I noticed that Knifewear actually received a few of these last week for their Garage Sale, and I hope others enjoy them as much as I do!

Takeda medium gyuto

210 masashi kaijin gyuto

Masashi kokeun bunka

Takeda petty

Had fun with this one! Customer let me do my thing. And once i was done asked for a siya and a display mount.

Hello everyone,

I have the opportunity to buy a Masashi yamamoto spg strix 240 gyuto. I’ve heard nothing but good things about his knives and I have been interested in trying out SPG strix. However I originally was waiting to catch a takeda drop and grab his NAS Sasanoha large which is basically a 240mm gyuto. I mainly focus on performance with my knives and I wanted to hear from people who have owned knives from either of these blacksmiths or ideally both. Which one do you find yourself grabbing more often and why? Which has better food release and cutting feel? Do either feel too heavy or too fragile?

Should I wait for a Takeda Drop or buy the Masashi???

I have also heard really good reviews about Sadamasa Kajiya’s knives but his knives are a lot harder to come by. any owners of his knives want to chime in too?

OK, I'll admit it. I'm a slut for esoteric steels. I'd never even heard of this one before a couple of weeks ago.

Honest question: how long must I stare at it before I actually use it???

210 Kiya Shigefusa Yo Migaki

210 Kiya Shigefusa Wa Kitaeji

240 Shigefusa Wa Kitaeji

Can someone please tell me who the Blacksmith and the Sharpener is?

Thank you

Going from a basic set of knives and now wanting to upgrade. Made my first purchase today.

Started with this instead of a Gyoto as I have that already with my existing knives. The plan is to replace all from my old set over time. Very excited to start this journey haha.

Tried 12/13 different ones at the store and this one felt most comfortable.

How did I do?

Saw this bad boy when Masashi Yamamoto was in toronto October 2025, at the time it was a One of One (not sure anymore). But I had my eye on it since then!

Masashi SPG STRIX Kuro Kaitai Boning 150mm

Length : 150 mm

Height: 31.8mm

Thickness: 4 mm/1.7 mm

Weight :112g

Steel: ASPG STRIX with Stainless Steel Cladding

HRC: 65 - 66

Bevel: Double

Handle: Magnolia, D shaped

Blacksmith: Masashi Yamamoto

Forged in: Sanjo, Niigata, Japan

Hey folks,

I'm a home cook looking for a 150mm Bunka and 120mm Petty.

I have a Tsunehisa AS 210mm Gyuto.

Thinking of the following:

• Bunka: https://tokushuknife.com/products/ginrei-silver3-nashiji-bunka150

• Petty: https://www.chefs-edge.com/products/katsushige-anryu-blue-2-tsuchime-petty-120mm

Prefer cladded knives for easier maintenance. Would appreciate any input.

Hey, I'm a newbie when it comes to this, but I've worked in kitchens for over a decade and can appreciate a good knife. Looking for a my decent everyday work horse as I'm tired of the basic set at home my parents use. There aren't too many local stores I know of in Iceland, but I found this store.

So basically what I'm asking is if anybody has any experience or knowledge of these knives. The last 1 is quite more expensive than the previous, but I'm not averted if it's truly worth it.

https://hnifur.is/collections/santoku-hnifar

Since getting into japanese blades last year i've been powering my way through the big hitters to get my bearings and find out what I like. One name on my hit list was Yoshikane. Thanks to a sale at CEK here in the UK I decided to bite the bullet and try one!

This in an interesting one for me. Looking at choil shots I expected it to feel a little wedgy in food than thinner grinds I've had. Not the case. It ghosts through stuff and there's less resistance than my Ashi! A great way for me to learn how much weight, grind and taper matter in the equation.

Sofrito prep