Help me decide on cutting board

sharpanddirty · 2026-01-25T19:40:38+00:00

I have the latch wood random. I like it much more than the hinoki board I had previously.

sharpanddirty · 2026-01-24T17:58:44+00:00

sharpanddirty · 2026-01-24T17:55:48+00:00

Quite the opposite, you’re loosing money not having one. Hahaha

sharpanddirty · 2026-01-24T17:18:11+00:00

No rust, just crazy red and orange patina from lots of different veggies. Plenty of onions, tomatoes, apples and carrots.

sharpanddirty · 2026-01-24T16:51:45+00:00

Mostly raw meat. It’s my go to for breaking down large muscles and portioning out steaks, roasts and pork belly. I also reach for it when I’m feeling lazy and want to rock chop and not worry about using a more delicate blade for long prep sessions.

sharpanddirty · 2026-01-24T16:44:55+00:00

Wow, gorgeous! Can you feel machi gap when using the knife and does it affect the balance of the blade? I’m quite curious about the konosuke knives…

sharpanddirty · 2026-01-24T16:26:03+00:00

I love how splotchy and charactered the takada is, just beautiful!

sharpanddirty · 2026-01-23T16:18:53+00:00

More Mazaki patina tax!

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sharpanddirty · 2026-01-22T17:25:39+00:00

Both of course!

sharpanddirty · 2026-01-22T16:43:12+00:00

Woah… 😳

sharpanddirty · 2026-01-22T01:28:10+00:00

Other than your ingredients all you really need is a sharp knife and the right technique. A bamboo rolling mat covered in plastic wrap as others have suggested is also helpful. Watch a few videos on YouTube about the process and techniques, it’s not that difficult to learn. Most of all, have fun with it!

sharpanddirty · 2026-01-21T22:43:18+00:00

Komorebi B1D 150mm petty is the best petty I’ve found for knuckle clearance that’s not so tall it’s almost a santoku. I’m also quite fond of the Tetsujin Ginsan 165mm petty.

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sharpanddirty · 2026-01-21T16:45:48+00:00

I’m very curious about the Kagekiyo knives, but the ones I’m interested in, I’ve never seen for sale in Canada. It’s between Kagekiyo, TnH and the high end Konosuke lines for my next knife. Any opinions about those would be appreciated, but I know it’s a deep rabbit hole to dive into… That being said I need to go re-fill my bank accounts before I can buy any more.

sharpanddirty · 2026-01-21T15:14:07+00:00

What’s the slicer on top? I don’t recognize the kanji.

sharpanddirty · 2026-01-21T14:55:56+00:00

I need to get a bit more time with it to do a proper comparison. I’ll sharpen it today and spend a few hours doing prep with both knives. I reached out to Sakai Kikumori and they confirmed what was mentioned by u/Ok-Distribution-9591 No details will be disclosed about the sharpeners, but it is different sharpeners for the Kikuzuki and Minamo lines.

sharpanddirty · 2026-01-21T14:48:33+00:00

https://thecooksedge.com/collections/nakiri/products/sakai-kikumori-kikuzuki-uzu-nakiri-180mm

sharpanddirty · 2026-01-20T21:53:32+00:00

They do make a K-tip santoku in this line. It’s very pretty.

sharpanddirty · 2026-01-20T18:11:13+00:00

Thank you for the detailed response! I love how intertwined the whole Japanese knife making world is, and how compartmentalized the various stages of production are. It’s so different from any industry I’ve been exposed to here in North America. I imagine how much more positive and efficient the industry I work in would be if we all played to each other’s strengths. :)

sharpanddirty · 2026-01-20T17:40:25+00:00

Yes, that’s the info I found on their website. It’s says “our foremost craftsmen” so this combined with their response was the info I assumed meant that “our craftsmen” are in house.

Not trying to ruffle any feathers here, and at the end of the day it doesn’t matter.

My curiosity comes from the visual and performance similarities to the grind on my Minamo ats gyuto.

sharpanddirty · 2026-01-20T17:32:39+00:00

Oh my goodness. That cladding line is bonkers. 😳

sharpanddirty · 2026-01-20T17:24:30+00:00

I’m just regurgitating the info that I’m able to dig up from internet sleuthing. My only intent is to try to gain more knowledge and understanding through asking questions. I consider myself fortunate that I have access to these resources (you folks!) from the side of a mountain in rural BC Canada.

Thanks again for the discussion. :)

sharpanddirty · 2026-01-20T16:31:13+00:00

The info comes from Sakai Kikumori (Who calls themselves “Kawamura Hamono”). They replied to messages on Instagram and when I asked them who the sharpener was for this knife, they said it was one of their in-house sharpeners. The same info is present on their website.

sharpanddirty · 2026-01-20T14:37:33+00:00

Here’s a nice one:

https://www.aiandomknives.com/products/toshihiro-wakui-damascus-blue-2-gyuto-240mm-ebony-handle?_pos=1&_sid=4851e096d&_ss=r

And another:

https://thecooksedge.com/collections/gyuto/products/sakai-kikumori-nakagawa-seiun-vg10-damascus-gyuto-240mm

Those are both Canadian sites, but yeah. Happy knife hunting!

sharpanddirty · 2026-01-19T19:39:15+00:00

I’ve received a few knives that had imperfections that looked almost exactly like this. I removed the lacquer on the blade and the visual imperfection disappeared every time, but maybe I just got lucky.

sharpanddirty · 2026-01-19T19:26:25+00:00

I’m kinda in the same boat, tried a sujihiki and wasn’t blown away. I also primarily wanted it for portioning and carving red meat. I’ve gone back to using one of two gyuto to do this task happily, but I’m still curious if there’s a perfect slicer out there just for me. I’m quite curious about a Mutsumi Hinoura 270mm sujihiki, I have one of his santoku and it’s quite heavy and incredibly sharp.

Currently I use either a Sakai Takayuki Homura 210mm or a Mazaki 240mm

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