Knife Thread

Reuben klang · 1 Jan 2026 at 12:19

So, it was basically super easy as expected.

Rolled it on each side 30 times then used the ceramic bit 5 times. Tried it on a tomato as a tester and it sliced through it easily enough but not quite that new knife sharp if that makes sense. It didn’t just glide through it but it was noticeably a lot sharper.

I’ve got one of those rolling stone style that you pull the knife through and the wheels spin, I’d say it’s much better than that.

I’ll need to give a few more goes and see how long the knife stays sharp then reaccess whether or not its worth dropping £170 on it for the ease rather than learning a whole new skill.

Ad_Augendae · 2 Jan 2026 at 13:25

Persist, if you started with a reasonable knife you should be good. A 15° angle will give less resistance when cutting if your knife is of good steel that is to hold the edge and not chip, but the trade-off
is it will blunt quicker than a 20° angle one, also if you wanted very sharp you need the wet stone kit. Think I already said that though.

dave28 · 2 Jan 2026 at 14:10

Reuben klang said:
So, it was basically super easy as expected.

Rolled it on each side 30 times then used the ceramic bit 5 times. Tried it on a tomato as a tester and it sliced through it easily enough but not quite that new knife sharp if that makes sense. It didn’t just glide through it but it was noticeably a lot sharper.

I’ve got one of those rolling stone style that you pull the knife through and the wheels spin, I’d say it’s much better than that.

I’ll need to give a few more goes and see how long the knife stays sharp then reaccess whether or not its worth dropping £170 on it for the ease rather than learning a whole new skill.

Nobody needs to spend £170.

DMT aligner kits are less than half that and a monkey could use it, almost.

Kelt · 2 Jan 2026 at 14:32

Is there a recommendation for a genuine (non chinese) Japanese knife set?

Raymond Lin · 2 Jan 2026 at 14:39

Kelt said:
Is there a recommendation for a genuine (non chinese) Japanese knife set?

My first question is why a set?

Second question, or recommendation is not to get a set but rather a few (up to 3), knives. And there’s more to it than just being Japanese but rather, the type of steel, type of handle and last component would be, do you want a handmade one?

When I think of Japanese knife, I think of a traditional craftsman doing it by hand, a master at his craft. As opposed to it being just made in Japan. If it's the latter then it being Made in Japan doesn't really matter. That's just a CNC stamped piece of metal that could be made cheaper in China, just as good.

As for recommendations, I bought 2 knives from this store. The exchange rate means you get good deals. Cutting Edge Knife in the UK also stocks nice knives.

Musashi Japanese Chef's Knife｜Musashi Japan Official

MUSASHI JAPAN knives serve as a bridge between Japanese traditional craftsmanship and modern kitchen living. Created in collaboration with artisans across Japan, each premium knife tells a story and is delivered worldwide, offering experiences that last far beyond the purchase.

www.musashihamono.com

JonRGV250 · 2 Jan 2026 at 14:46

Kelt said:
Is there a recommendation for a genuine (non chinese) Japanese knife set?

I got these a while ago and they’ve been superb, but they need very carefully drying after use or they’ll start to rust almost immediately (I oil them after every use)..

Buy High Carbon Knife Set of 2 with Rust Removing Cream - UK's Best Online Price

Looking for High Carbon Knife Set of 2 with Rust Removing Cream? Japanese Knife Company provide you premium quality High Carbon Knife Set of 2 with Rust Removing Cream with the UK's best online price.

japaneseknifecompany.com

Or you could try these in SS..

Buy Tsuchime Knife Set of 3 - UK's Best Online Price

Looking for Tsuchime Knife Set of 3? Japanese Knife Company provide you premium quality Tsuchime Knife Set of 3 with the UK's best online price.

japaneseknifecompany.com

Kelt · 2 Jan 2026 at 14:46

Raymond Lin said:
My first question is why a set?

Second question, or recommendation is not to get a set but rather a few (up to 3), knives. And there’s more to it than just being Japanese but rather, the type of steel, type of handle and last component would be, do you want a handmade one?

Good questions.

Thought of a set because I need more than one knife.

I'm looking for a bread knife, general purpose (chefs knife?), ie for cutting, carving meat, vegetable knife and a smaller GP knife.

Had my eye attracted to Damascus steel (not that I know a lot about them) with a pattern, not that bothered about the handle being hand made or not, unless you convince me otherwise.

Kelt · 2 Jan 2026 at 14:48

JonRGV250 said:
I got these a while ago and they’ve been superb, but they need very carefully drying after use or they’ll start to rust almost immediately (I oil them after every use)..

Buy High Carbon Knife Set of 2 with Rust Removing Cream - UK's Best Online Price

Looking for High Carbon Knife Set of 2 with Rust Removing Cream? Japanese Knife Company provide you premium quality High Carbon Knife Set of 2 with Rust Removing Cream with the UK's best online price.

japaneseknifecompany.com

Or you could try these in SS..

Buy Tsuchime Knife Set of 3 - UK's Best Online Price

Looking for Tsuchime Knife Set of 3? Japanese Knife Company provide you premium quality Tsuchime Knife Set of 3 with the UK's best online price.

japaneseknifecompany.com

Not interested in knives that can rust, but thanks for the suggestion.

Ninja edit lol, the second set looks good.

Raymond Lin · 2 Jan 2026 at 14:53

Kelt said:
Good questions.

Thought of a set because I need more than one knife.

I'm looking for a bread knife, general purpose (chefs knife?), ie for cutting, carving meat, vegetable knife and a smaller GP knife.

Had my eye attracted to Damascus steel (not that I know a lot about them) with a pattern, not that bothered about the handle being hand made or not, unless you convince me otherwise.

Bread knife, IMO is pointless. You can't sharpen a bread knife so it will slowly get more blunt and then it goes into the bin. Complete waste of money. Trust me when I say a sharp knife will slice through that baguette like no other bread knife. Skip the bread knife.

You really should start with 2 knifes.

1 - a Chef's knife, or a Santoku.
2 - a small pairing knife.

If you want, a vegetable knife, a Nakiri

Unless you are a butcher, you don't need more than that at home. In terms of what kind of steel. It depends whether you can take care of it, if you can, like oil it after every use, then you can use carbon steel, like Blue Steel. If you want a easier knife then a VG-10. The blue steel will require less frequent sharpening but will rust if not cared for.

For most people I would just get a VG-10.

Raymond Lin · 2 Jan 2026 at 14:55

Tip, a way to tell if a knife is "stamped", or "punched" through vs a hand crafted (hit with a machine to get it thin) is look down the back of the knife. A machine punched through one has the same thickness all the way through. A hand beat one will be thicker at the handle and tapers to thinner at the tip, although it is very gradual.

For example, I would avoid this one. It looks like machine punched then it welded to the handle

Santoku Stainless Clad Blue Super Polished Western Black Red Handle 16

“Santoku" means an all-purpose knife, including meat, fish, and vegetables. It is designed to have both features of Japanese Nakiri (vegetable knife) and Western Gyuto (meat knife). Being highly convenient and practical, it is most widely used in households. Recommended for those new to Japanese...

www.musashihamono.com

See how this one tapers off?

Santoku White Steel #2 Kurouchi Chokin Kappa Frog Buffalo Ebony Handle

This exquisite Santoku knife is crafted from performance-grade White Steel #2 and carefully treated with a traditional Kurouchi finish, designed for superior longevity and durability. Its sculptural ebony handle is intricately crafted into an arresting kappa frog motif, creating a beautiful and...

www.musashihamono.com

Ad_Augendae · 2 Jan 2026 at 14:58

Kelt said:
Is there a recommendation for a genuine (non chinese) Japanese knife set?

Take a look at this video, also some nice links to pro knife makers. It will give a better idea of what is what, because he knows!

Kelt · 2 Jan 2026 at 15:00

I suppose I'm looking for recommendations, ie links.

Was looking at these...

6 pc Japanese Damascus Steel Knife Set w/ Magnetic Knife Block

For a limited time, we are offering our best-selling 6-piece Japanese Damascus steel magnetic knife set along with our NEW Magnetic Walnut Knife Block. Get yours today!

hexclad.co.uk

Raymond Lin · 2 Jan 2026 at 15:08

Sees the name Hexclad....alarm bells going off.

Looking at that set.

Bread knife - pointless
then you have 2 big knives around the same size and 2 smaller knives around the same size. The 9cm one is so seldom needed. I would just use the 13cm one. Or just get one over the other.

That's 3 knives redundant.

I mean it will be sharp out of the box, I just think you can get "truer" and better japanese knife for less, you will need to do more research though.

JonRGV250 · 2 Jan 2026 at 15:10

I’m going to disagree with Raymond ref a bread knife.
I bake and slice at the very minimum 2 loaves a week and have done for years, and my Global bread knife is still as good as when I bought it, which must be 15 years ago.
I wouldn’t be without it.
At all.

Raymond Lin · 2 Jan 2026 at 15:28

A lot of Japanese knife makers are based in a place call Seki City, in Gifu Prefecture, I mean there are others....it's just that when some company says their knife is Japanese, but not specific which area, my alarm bells goes off. It is almost like Japanese Style knife, rather than true Japanese made knife. Not saying people outside Japan can't make a good knife. It all depends what you are looking for.

Give this 15min a watch, it will tell you a lot more than I can say.

mattyfez · 2 Jan 2026 at 18:26

A bread knife is a bread knife... Serated edge.. Just buy any cheap and cheerful one.

Reuben klang · 2 Jan 2026 at 22:47

dave28 said:
Nobody needs to spend £170.

DMT aligner kits are less than half that and a monkey could use it, almost.

That’s similar to the sharpener that project farm rated highly.

Personally don’t like look of it.

Rai200 · 2 Jan 2026 at 22:54

Kelt said:
I suppose I'm looking for recommendations, ie links.

Was looking at these...

6 pc Japanese Damascus Steel Knife Set w/ Magnetic Knife Block

For a limited time, we are offering our best-selling 6-piece Japanese Damascus steel magnetic knife set along with our NEW Magnetic Walnut Knife Block. Get yours today!

hexclad.co.uk

They look rubbish, to be honest with you.

If they don't say what specific steel they're using I'd usually avoid, these are using a design that's heavily copied by Cheap Chinese versions and is probably what they are, just rebranded.

A Rockwell rating of 60 is ok, it points to them probably being Aus-8 or similar, an entry level stainless steel.

I'd look at Tojiro personally. A chefs knife, bread knife and boning or petty will cost you under £250, although as Ray says a bread knife isn't really required. I don't own one, although they do have uses.

https://www.hocho-knife.com/fujitora-dp-3layered-vg10-chef-knife-gyuto-210mm/ - £65 and I guarantee it's better than the Hexclads.

BUDFORCE · 3 Jan 2026 at 10:31

@Kelt

In my opinion firstly dont buy a knife set they are all pretty crap.

I only ever use 4 knifes in total, 2 of which I rarely use:

- Beater cleaver, cost me £10 in Wilko's years and years ago, despite that its not terrible, for use for butchering up meat usually chicken and any other general use where you are not concerned about being careful with the blade. I basically just use this though for anything that isnt veg prep.
- Nice Japanese Nikiri. Most of what you are doing in the kitchen is veg prep, like 95% of everything you do with a knife is veg prep. So worth buying a posh knife for this. The one I got was £130.
- Pairing knife, VERY rarely use this, basically taking the bones out of chicken thighs as you need something smaller for the precision is all I really use it for. I just use whatever random one from Ikea, to be fair it will sharpen up ok.
- Chefs knife, again, very rarely use it as I just use my Nikiri, the only time I'd really use this is spatchcocking a chicken. Sometimes I'll use it to carve meat if we are having a roast dinner, again, is a cheap knife.

If you want you can swich around a posh chefs knife/nikiri for personal preference. But to summarise, I only have a single "fancy" knife, the others are just generic cheap ones and I don't feel the need for anything more, BUT whatever you do your veg prep with its really worth getting a good one.

Raymond Lin · 3 Jan 2026 at 10:35

BUDFORCE said:
@Kelt

In my opinion firstly dont buy a knife set they are all pretty crap.

I only ever use 4 knifes in total, 2 of which I rarely use:

- Beater cleaver, cost me £10 in Wilko's years and years ago, despite that its not terrible, for use for butchering up meat usually chicken and any other general use where you are not concerned about being careful with the blade. I basically just use this though for anything that isnt veg prep.
- Nice Japanese Nikiri. Most of what you are doing in the kitchen is veg prep, like 95% of everything you do with a knife is veg prep. So worth buying a posh knife for this. The one I got was £130.
- Pairing knife, VERY rarely use this, basically taking the bones out of chicken thighs as you need something smaller for the precision is all I really use it for. I just use whatever random one from Ikea, to be fair it will sharpen up ok.
- Chefs knife, again, very rarely use it as I just use my Nikiri, the only time I'd really use this is spatchcocking a chicken. Sometimes I'll use it to carve meat if we are having a roast dinner, again, is a cheap knife.

If you want you can swich around a posh chefs knife/nikiri for personal preference. But to summarise, I only have a single "fancy" knife, the others are just generic cheap ones and I don't feel the need for anything more, BUT whatever you do your veg prep with its really worth getting a good one.

Putting my chinese hat on, a chinese cleaver does it all.