Color change ? Rusting ?

Need help before buying it please is it white steel or what kinda knife and manufacturer

Masakage Koishi 240 AS
Miyabi Birchwood 210 SG2
thinned & re-etched
Denka 210 AS
Denka 170 AS
Wüsthof Pro S bread knife
Tanto B1 letter/box opener
Kiridashi utility knife

Hi folks,

I would love to get a blue patina on some of my knives instead of the grey I usually get. With a brand new knife, anyone have any tricks on how to get blue?

Hi everyone,

I’ve seen a lot of questions from people looking to buy their first Japanese knife (Wa-bocho), especially when deciding between shapes or figuring out the right blade length (mm) for their kitchen setup.

Here is a quick breakdown of the primary knife types and recommended sizes, forged in the traditional Sakai style:

1. Primary Knife Types & Their Roles

• Yanagiba (210mm - 300mm): Single-bevel. Designed for slicing raw fish cleanly without crushing fibers.
• Takobiki: Kanto-style sashimi knife with a square tip to protect the cutting board.
• Kiritsuke Yanagiba: Features a sword-like tip. Great for precision work and decorative cuts (very popular right now).
• Deba (150mm - 180mm): Heavy single-bevel knife meant for filleting and processing whole fish.
• Usuba (165mm - 210mm): Thin, straight blade for precise vegetable work (like Katsuramuki).
• Gyuto (210mm - 270mm): Double-bevel all-rounder. Offers Japanese sharpness with Western chef knife versatility.
• Sujihiki (240mm - 270mm): Long, narrow double-bevel slicer for meats and roasts.
• Petty (120mm - 150mm): Small utility knife for agile in-hand work, herbs, and garlic.

2. Size Selection Guide (Home vs. Pro)

• Sashimi (Yanagiba/Kiritsuke): 210–240mm for home boards / 270–300mm for professional lines.
• Deba: 150mm for everyday fish / 165–180mm for larger species.
• Gyuto: 210mm is the sweet spot for home / 240mm+ for commercial prep.
• Petty: 120–135mm for precision / 150mm for light board work.

Hope this helps anyone looking to build their setup! What was the first Japanese knife you picked up, and would you change the size if you bought it again?

I’m curious what people here think makes a $300+ knife worth the price — craftsmanship, steel, grind, finish, maker, performance, or something else.

Would you personally spend $300+ on a single kitchen knife?

Forth Valley Forge outside Alloa in Scotland.

anybody familiar with this yanagiba's kanji? thank you

LHi everyone, hoping someone with good Benchmade knowledge can help me with this one.
I believe it’s a Benchmade 480 Shoki designed by Seiichi Nakamura, with the S30V blade, but it looks like it may have been customised with full wood scales and an added pocket clip.
Does the knife itself look genuine to you, and has anyone seen a 480 Shoki modified like this before?
Any information would be appreciated. Thanks 👍

I don't get the répartition of the color, the first 2mm is more dark than the rest

Just got my first Japanese knives. A 20cm chef knife and a smaller pairing knife, and stuck for how to store them.

They don't fit in my knife block and I don't have wall space for a magnetic board, leaving me to look for an in drawer solution.

Would this be good to protect and not blunt the knives? Any other in drawer ideas would be great!

Har en:

Tsukiji Masamoto Blue Steel Hon-kasumi Yanagiba 270mm with D-shaped Magnolia Wa-Handle.

Är ingen kniventusiast.Var ett spontant loppisfynd. Min fråga är vad den kan vara värd och var hittar man köpare?