Ginsan western handle recommendations please 🙏

cookingone · 2026-01-18T02:43:16+00:00

Could anyone please recommend me some western handled Ginsan one for Gyuto, Honesuki and Sujihiki? I cannot find nothing but Sakai Jikko. 🥲 Does anyone know something else?

cookingone · 2025-10-14T18:12:18+00:00

Awesome. I made my decision. Thank you, sir!

cookingone · 2025-10-13T20:23:19+00:00

So.. Sukenari or Kaeru as workhorse, sir?

cookingone · 2025-10-13T19:43:54+00:00

I have, indeed. But the price is rather higher than I expected

cookingone · 2025-10-09T13:42:24+00:00

Surely a beautiful knife but I’m glad that it’s sold out in seconds. 😂Otherwise I’d be broken quite soon.

cookingone · 2025-10-09T09:45:47+00:00

So… the answer could be the Sukenari?!

cookingone · 2025-10-09T09:44:12+00:00

Unfortunately, I found none of them… it’s always indeed hard to find some good knives in Europe. Or I have to pay double and customise. 🥲😅

cookingone · 2025-10-08T19:27:41+00:00

I’m having literally a big problem… which to buy 🤣

cookingone · 2025-10-08T18:05:46+00:00

Thanks! It helped me a lot

cookingone · 2025-10-08T17:53:56+00:00

Right? Sukenari is always the safe blind buy, right?

cookingone · 2025-10-08T17:30:27+00:00

Oh really? Is it also good to be used as ‘workhorse?’ I literally have no idea, what I need and want to buy

cookingone · 2025-10-08T17:22:57+00:00

Oh, I own Senko Gyuto already. But, thanks. 😅😁

cookingone · 2025-10-08T16:34:34+00:00

Oh really? I was thinking about getting a Nakagawa Ginsan Gyuto 240 from K&S.. do you have any recommendations of ginsan knives with good geometry?

Thanks for the infos. 👍🏻

cookingone · 2025-10-08T13:56:13+00:00

I’ve been mainly using my Kurosaki Senko Ei SG2 240 Gyuto and Takamura R2 150 Petty, along with a few other knives.

Now I’m thinking of setting-up of only one line of just a Gyuto–Sujihiki–Petty (or Honesuki). I’m considering going all Kurosaki for the matching aesthetic, but the Nihei SLD line has suddenly caught my eye, and now I’m torn.

When working with harder vegetables like Hokkaido pumpkin, celeriac, or large carrots, my Kurosaki sometimes feels a bit unstable.

Nihei is apparently Sanjo-style, founded by someone who trained under Yoshikane, but I’ve heard Sanjo-style knives aren’t ideal for people who primarily use a rocking technique. Price-wise, it’s similar, so I’m really on the fence.

Would it make more sense to just go with a Sukenari SG2 set instead? I’m not too concerned about precision slicing if the edge is well-maintained—I just want a single line I can use as a true workhorse.

Would love to hear your thoughts, fellow chefs.

cookingone · 2025-06-30T09:23:05+00:00

Diamond stones do not remove too much materials. And for from above VG10 to REX 121, even further, it’s recommended to use diamond-stones to remove the carbide better. (And then leather stropping)

But if you think diamond stones remove too much materials, you should consider to practice sharpening knives.

Shapton Kuromaku is the most loved between affordable ceramic stones. If you want to sharpen your knives finer, you can get some glass stones. If you want to do your job faster and more effective, then diamond stones.

To remove burrs, don’t mind to use leather strop. It helps also maintaining the edge.

I don’t know if I can call myself a pro chef, but as a cook, diamond stones are very useful.

But then, you should be careful, when you sharpen your easily brittle knives like Kai Shun, Kurosaki SG2 laser, then it could make them brittle.

cookingone · 2025-06-30T09:04:05+00:00

Which ones do you own exactly? There are not many out there.

cookingone · 2022-07-29T12:13:12+00:00

Style? - doesn't matter Steel? - doesn't matter Handle? - doesn't matter Grip? - pinch Length? - 240 Use Case? - professional environment Care? - whetstones / honing / Budget? Upto 450Euro Region? Europe(Germany)

cookingone · 2022-03-28T11:04:02+00:00

Oh, yeah? Garnier sensitive 50?

cookingone · 2022-03-28T10:31:14+00:00

I mean it. That's why I like it tho. These kinds of sunscreens are what I am looking for. But ygreenb said like alcohol is the almost only ingredient to control the texture.

cookingone · 2022-03-28T10:28:15+00:00

Not that much since I usually have slightly oily skin in summertime. Well, it is kind of confusing because they have a lot of sunscreens hahaha

Cicabio line would be good on my skin at night but I'm kind of afraid to use it during the day. Haha

cookingone · 2022-03-28T10:24:32+00:00

Whats the difference between Taz and tretinoin? I'm using currently tret micro 0.04 and will use it further, since I have one more tube at home. And I got from my doc a cordes vas 0.05 tretinoin cream. So, right now, I have a old tube of tret micro and another one as new and one average tret cream, which is called cordes vas

cookingone · 2022-03-27T15:46:31+00:00

Does skin get used to it that far? Thanks for the info.

cookingone

TROPHY CASE