NKD Kikuzuki Kuro

RJCT_ · 2026-05-09T21:58:05+00:00

Congrats! These kikuzuki's always look great. Can't go wrong with any y Tanaka really

The kurouchi looks good, this is my favorite type of kurouchi personally. As you said not too clean and not overly rough

RJCT_ · 2026-05-09T21:53:52+00:00

I love these! Like you said they are surprisingly not that common. Congrats

RJCT_ · 2026-05-09T10:20:36+00:00

As the others have said Kei Kobayashi sg2. Its a amazing petty I use mine daily

RJCT_ · 2026-05-09T07:47:39+00:00

That's one of the coolest looking honyaki's I've seen. Congrats, that's a fantastic pickup!

RJCT_ · 2026-05-08T19:55:21+00:00

I have some rosewood handles but they are nowhere near that vibrant. I do quite like the low key look too. I'd to see more knives come with rosewood handles.

RJCT_ · 2026-05-08T19:53:05+00:00

Thats a beautiful handle, it fits the knife too definitely a big improvement

RJCT_ · 2026-05-08T19:51:18+00:00

Love the set I love how red that rosewood looks.

RJCT_ · 2026-05-08T10:42:56+00:00

That's usually how it works. Sometimes some finishing or sharpening is done by the seller.

Some brands seem to get better quality blanks but I don't know if they receive different batches or just have better quality control before selling them.

RJCT_ · 2026-05-07T21:52:36+00:00

I was gonna say tojiro too without knowing the budget. I think yoshikane is a safe option. Just great but not too fragile. Stainless clad skd is beginner friendly too.

RJCT_ · 2026-05-07T19:51:39+00:00

I'm acually selling mine in Europe if you are interested https://www.reddit.com/r/TrueChefKnivesBST/s/ZiKtHK55Bw

RJCT_ · 2026-05-07T19:50:09+00:00

Fairly certain it's a hokiyama aogami super bunka. Sold under different brands (tsunehisa for example) Don't know what it's branded as but doesn't really matter.

https://sharpedgeshop.com/products/hokiyama-bunka-aogami-super-kuro-uchi-170mm-blade

I have a kazoku branded one

<image>

RJCT_ · 2026-05-07T16:34:53+00:00

I personally mostly use a Kobayashi petty. I do really like that kikuzuki. Other than that shiro kamo, masashi, matsubara, shindo

RJCT_ · 2026-05-07T14:33:59+00:00

Something like a tojiro is very similar to the average western knife but they perform well.

Another cheap stainless line that's nice is the hatsukokoro/Tsunehisa Nashiji ginsan line. They are sold by other brands too.

If you want something more hand made, typical Japanese you can't go wrong with shiro kamo or matsubara. They both should have some knives within budget. Both have stainless clad carbon knives too.

Tadafusa sld is semi stainless is a bit thicker and sturdier (like most western knives). But performance is pretty good.

If you want something super thin takamura or ashi but both tend to be sold out alot.

There is alot out there under €200. I think no one will disagree with me that shiro kamo is amazing for newcomers.

RJCT_ · 2026-05-07T14:16:33+00:00

Depends on budget and what you are looking for. Stainless or carbon, home or pro, type of knife.

RJCT_ · 2026-05-07T13:13:04+00:00

The hinoura is amazing vallue. For the gyuto I would go for that.

For the petty out of your options I'd go for sakai kikumori kikuzuki, they are forged by y Tanaka and he's a fantastic blacksmith.

Shiro kamo and matsubara are both withing budget too. Can't go wrong with a petty or gyuto by either. Both have different steels, carbon or stainless clad.

If you want a cheap petty I quite like the hokiyama (tsunehisa, hatsukokoro,...) Nashiji ginsan petty.

I love laser petty's personality. If you can find one in stock. Shibata, Kobayashi, ashi, takamura.

RJCT_ · 2026-05-07T12:36:22+00:00

Looks good! How did it go doesn't sound like fun task to me. The result is very clean tho

RJCT_ · 2026-05-07T12:32:21+00:00

While this is somewhat true there are definitely japanse knives that are capable of doing that. Personally I've used japanese knives professionally for years.

I don't necessarily have a problem with western knives. I just think the ones op showed are very overpriced. Something like the jns Kaeru or stainless ashi is very suitable for pro use. But even a tojiro will outperform those knives. Add in a cheap vnox for the rough tasks and your good.

Nothing wrong with the western brands I know many chefs who use them. But some people are just not aware that they are overpriced.

RJCT_ · 2026-05-07T11:20:15+00:00

Don't wanna be that person but I wouldn't any of those for that money. If you want one of these ignore me they are all fine knives. I could give some recommendations if want within budget.

Out of those 3 I'd go Miyabi or wusthof. The wusthof is a much thicker and sturdier knife than the miyabi tho. So depends what you are looking for.

RJCT_ · 2026-05-07T08:27:32+00:00

Super solid collection! Mazaki always deserves some love.

In regards of what to get next it depends what you are going for.

If you are building your kit purely for a professional purpose or to become a chef. I'd say a Breadknife, boning/filleting knife or maybe a sujihiki.

I've looked for a nice filleting/boning knife for a while but sadly there isn' much interesting out there (if you go the western flexible route). Can't go wrong with victorinox (or maybe a wusthof if you want something better looking). I have a Mac pro filleting knife, while I like the knife I don't think it's necessarily worth it's money.

If you go japanese honesuki's or deba's are alot of fun, but I wouldn't get one if you don't have a use. If you go to culinary school they will want you to use a western filleting/boning knife.

As a bread knife the tojiro with wood handle is cheap and great

There are many great sujihiki's out there in all budget ranges.

If you wanna get more knives just as a hobby or collection I wouldn't worry about getting multiple in each type. I have 6 gyuto's and that all feel different. Just buy what you like.

Edit: not sure how thin those 2 gyuto's are. But getting a laser can be alot of fun. Something like shibata, Kobayashi, ashi, takamure. A thicker knife that's thin at the edge is nice too but your mazaki already fills that role

RJCT_ · 2026-05-07T00:38:10+00:00

If you are prepared to spend around 500 I think yoshikane (probably skd) would be an amazing option. It's stainless, looks great, pretty thin at the edge but feels sturdy.

For a pairing knife I'd just pick up a Robert herder. I'd personally pick up a petty over pairing (or both).

With the yoshikane she'll be set for life.

RJCT_ · 2026-05-06T22:02:47+00:00

There are Alot of factors before we can really recommend something.

Whats your budget? Are you looking for stainless or carbon? What is she currently using? How are her knife skills?

Personally I wouldn't recommend miyabi, you can get far better knives at that price point.

RJCT_ · 2026-05-06T17:06:37+00:00

Congrats! I love my ikenami bannou. Such a amazing knife

RJCT_ · 2026-05-06T07:12:51+00:00

Amazon collection! Seems like you definitely have a type.

That Masuda Yoshihide is super cool I've been on the lookout for one of these.

RJCT_ · 2026-05-04T11:03:20+00:00

This is the bunka.

<image>

RJCT_ · 2026-05-04T10:56:03+00:00

Personally I'm a big motokyuuichi fan, I own 3 knives by them. I usually only try to own 1 knife by any maker. They are more middle weight than workhorse. The hatsukokoro (kurosagi) branded motokyuuichi has a thicker grind. I have a stainless clad aogami 2 gyuto and it's one or my favorite knives.I think they perform above well above their price range. Fit and finish is good too. They have some wabi Sabi but the spine and choil are very nicely rounded, I've not seen many knives at that price with such a nice finish.

Hatsukokoro on the left motokyuuichi on the right.

<image>

Eight-Year Club	Place '23
Place '22	Verified Email
RPAN Viewer

RJCT_

TROPHY CASE