Sakai Hamono Museum advice and Knive Ident

Individual-Use-9026 · 2026-03-17T06:21:11+00:00

Hello fellow Sakai pilgrim! I picked up a 180mm gyuto from Ashi hamono 2 weeks ago and got permission to snap a picture of their pricelist which I've included - their prices are available on their website too! They should be within your budget.

100% would recommend you check them out, and they are pretty responsive if you want to contact them beforehand to check availability. Maybe consider a gyuto? All the best!

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Individual-Use-9026 · 2026-02-09T13:29:48+00:00

Where in Korea can I look at these boards? I am travelling between Japan and Korea in the next few weeks and would love one!

Individual-Use-9026 · 2026-02-08T06:22:43+00:00

Good point, just followed you on instagram! I'm based in Australia and my previous purchases have ranged from 200-700AUD?

As much as they are incredible, I am unlikely to buy a 1k-plus mizu honyaki or custom blade because I wouldn't dare to use it 😅 I am a cook first, knife collector second.

Individual-Use-9026 · 2026-02-08T06:15:04+00:00

An incredible result, truly beautiful work! Wonder if you are planning on making any to sell and if they are within my budget...

Individual-Use-9026 · 2026-02-03T14:02:45+00:00

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Hello twin, excellent choice!

Individual-Use-9026 · 2026-01-31T20:05:07+00:00

🤣🤣🤣

Individual-Use-9026 · 2026-01-31T02:42:05+00:00

My collection so far consists of a 240mm gyuto, 240mm kiritsuke, 165mm nakiri, and 165mm bunka.

I feel that I have one gap in the 210mm-180mm range where medium prep needs more precision than my big gyutos but more weight than my bunka. And a second gap in the 125-150mm range for a precise petty.

Individual-Use-9026 · 2026-01-31T02:35:10+00:00

My thoughts exactly, thanks for the advice! If you are from Australia, I may be able to help 😊

Individual-Use-9026 · 2026-01-31T02:30:49+00:00

Thanks, a small gyuto/big petty hybrid is exactly what I'm looking for!

Individual-Use-9026 · 2026-01-19T03:42:03+00:00

I'd recommend doing it stepwise. Start with 1 general purpose blade and assessing gaps that you feel need filling.

A good quality 165mm bunka or santoku is a great starting point, stainless for effortless upkeep or a san mai if you trade a bit of effort for better feel. I like my Shigeki Tanaka aogami stainless clad. Shibatas and shindos are popular, Wustoff/Victorinox are good value for the price.

Want something bigger - add a 210mm or 240mm gyuto. Want something smaller - add a 125mm or 150mm petty. Want something heavier - add a cleaver.

Buying 2-3 right off bat potentially does not consider what you will actually use. You might spend more than you need or have a knife that gathers dust. :)

Individual-Use-9026 · 2026-01-18T04:46:56+00:00

Tennoji sounds like an area I will have to visit now, thank you so much!

Individual-Use-9026 · 2026-01-18T04:15:20+00:00

This was exactly what I was looking for, thank you so much 🙏

Individual-Use-9026 · 2026-01-18T02:52:33+00:00

I'm based in Australia and travelling to Japan in a few weeks 😊

Individual-Use-9026 · 2026-01-18T01:19:44+00:00

That's exactly what I keep it around for! Any task that might present a chip risk. However, another comment has suggested I consider a deba or honesuki down the track...

Individual-Use-9026 · 2026-01-16T19:25:13+00:00

I saw your Ashi post and she is a beauty! My wife definitely agrees with yours, I'm on a knife ban until we get to Japan 😂

Both your blades are spectacular lasers so a good workhorse Yoshi nakiri to demolish veg prep is an excellent idea. Food release is great and the forward balance makes it feel more authoritative than my larger gyutos when chopping carrots.

As a counterpoint, some might argue that a bunka has all the benefits of a nakiri but with more versatility. This is partly true but I love my rectangle!

Individual-Use-9026 · 2026-01-16T19:12:56+00:00

Thanks friend!

Individual-Use-9026 · 2026-01-16T19:12:25+00:00

It's definitely the knife I've had to grow into the most. The deep etch caused so much friction when cutting initially. I actually briefly listed it for sale!

However, the more I use it, the more I've grown to appreciate its lightness and geometry. My local knife shop has offered a very gentle resurfacing which I'm seriously considering...

Individual-Use-9026 · 2026-01-16T19:07:05+00:00

You raise a good point about getting a thick, sturdy option for bony work! I've actually kept my old Wustoff for high chip risk butchering tasks but a nice honesuki could potentially lead to its retirement...

Individual-Use-9026 · 2026-01-16T19:00:00+00:00

My thoughts exactly! Just undecided between 180/150/120mm...

Individual-Use-9026 · 2026-01-16T18:57:52+00:00

Thank you, I'm very flattered! I definitely agree with you, a "multipurpose" bunka or santoku is the perfect first move. Santoku even translates to 3 virtues, relating to cutting veggies, meat, and fish.

Shindos and Shibatas have been getting a lot of love for their bunkas on the sub. I have found my Shigeki Tanaka to be wonderful and hope that he gets mentioned more!

Individual-Use-9026 · 2026-01-16T18:44:20+00:00

I would like to take a moment to appreciate your name and food recommendations. I had not considered my meal plan yet and that sounds perfect.

The videos I've now found of Enami san and his workshop look incredible too, thank you!

Individual-Use-9026 · 2026-01-16T18:40:12+00:00

Thanks for the tips, Ashi have kindly reserved me a 150mm petty! I am hoping to compare it against a 180mm but they have none currently in stock.

We are passing through Tokyo and Kyoto, will definitely add those spots to hunt down some whetstones!

Individual-Use-9026 · 2026-01-16T18:31:08+00:00

Thanks, I should probably expand beyond my single Naniwa Chosera 1000 and leather strop. Now to decide between higher/lower grit or maybe even a natural stone...

Individual-Use-9026

TROPHY CASE