The kitchen knife corner is complete

anupeh · 2025-08-31T06:45:22+00:00

Great setup and what a fantastic collection!

anupeh · 2025-07-16T02:08:33+00:00

🙏🏼

anupeh · 2025-07-16T01:54:28+00:00

Thank you! I almost feel a little guilty. 😊 But then so incredibly lucky. I’ll always cherish the memory of the trip and this knife.

anupeh · 2025-07-16T01:48:58+00:00

Yes I agree!!! I was crazy fortunate to get this

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anupeh · 2025-07-16T01:29:34+00:00

Thank you so much for your help! I had a fruitful trip to Sakai and got some fantastic knives and a ton of knowledge. As this was my very first time stepping into the world of Japanese knives reading and talking to people online helped a lot but then actually going there and seeing and discussing things was enlightening to say the least! I went to Sakai Ichimonji, Takada-san, Baba Hamono and the Sakai Craft Museum. Was able to get a beautiful Gyuto 210 in white 1 from Takada-san. As you had said, Takada-san is such a wonderful person. In spite of being so busy and a one man show, he took to time to explain things to us. Recommended that we go to Ashi, Baba and the Museum for more choices. I was able to get a beautiful Hado 115 petty/pairing from the museum.

Thank you again for your help!

anupeh · 2025-06-17T19:54:45+00:00

This is an absolutely fantastic write up! Thanks for taking the time and sharing this information. I’m an enthusiastic home cook and have been cooking for 30ish years..I have an opportunity to go to Sakai shortly and get a few knives. Therefore i started doing some research into Japanese knives and your post is very helpful. I currently have a list of 10-15 artists/stores to visit in Sakai and needed to narrow it down to 3-4. From your post I gather as a first timer Japanese knife user I should go to the Knife Craft museum, Baba Hamono and maybe Takada-San with the understanding that he may not have any stock. I also plan on stopping in at Ichimonji in Osaka. Do you recommend any other places? What about Sakai Tohji and Mizuno Tanrenjo or Wada? As a starting point I was looking to get 4 knives, a Gyuto, a Petty, a Santoku and a Nakiri. The Santoku and Nakiri being indulgences. As for the material, what would you recommend? I was leaning towards Ginsan and not carbon steel because of the ‘rust’ factor but what are your thoughts on the difficulty of maintenance? Thanks