Is it Possible to Have Too Many Knives? Confessions of a Japanese Knife Addict 

After seeing that rusted blade, I immediately paused the video and checked all my knives ! LOL 😂

I started my addiction in March this year with my first Japanese knife a MAC gyuto ( self gifted birthday present) at age 39. Since then my Japanese gyutos have grown to 7! As a byproduct i find myself practicing my chopping and honing my cooking skills to a level I never imagined myself achieving before.

Anxious for part 2. I am motivated to count mine. 👍Fujiwara. I own 4 including a 360 yanagiba. Stay well.

Same as me Mike I also a Japanese knife addict...I just bought a new ginsan yanagiba and when my wife out i need to sleep in living room for entire week so sad 😑😑😑

Thanks for sharing and happy to hear some of the stories behind. Looking forward to part2.

When I was waiting in a long line up for Masashil San's event last month. I saw a lot of people brought a least two or three knives with them. I chatted with them and I knew we were not alone! lol

Very fun video Mike! Can’t wait for the next one. These videos are not only fun but provide practical insight to knives that would be helpful for different needs and people.

It's nice to watch and see that I'm not alone in this addiction. As of today, I have 29 knives and I still miss a few, so I'll probably end up with a similar 40. Great idea for videos with Knifewear employees' knives.

This is my cautionary tale!😮 I cannot afford to go down this path. Must stop looking at knife catalogs...

There is just something special about hand forged Japanese knives. Its hard to explain to many people.

Although my sickness is not as bad, but I admit I have more than a healthy share of Japanese knives. Not the ones I’d love to own, but the ones I can justify the investment dollars.

@0:37 "They've chopped many a... many a vegetables". I thought it was going to be a confession HAHA. My Japanese knife obsession has driven me to learn knife making just so I can expand my collection. I think I have a problem.

I have 72 kitchen knifes. About 20 are German knives and the others are Japanese and 1 Chinese knife. Personally, I have spent a lot of money on one knife and it's more like artwork but it doesn't cut any better than a Mac Chef's MTH m80. With Japanese knives, you can spend thousands of dollars and get miniscule returns. Knife connoisseurs are willing to pay that price but it's insanity. Of all the knives I have, I really only use the Mac Chef's, Shun Classic Nakiri, Shun Chef's with steell handle, Wustof utility, boning, paring knives. Recently, I have sharpened my Global 7 inch Deba and I have redicovered the joy of using a single bevel on vegatables. When my wife bought me this for a gift, I thought what can this knife be used with since you can't cut straight with it. But the thin spine allows for gliding cuts. Now I realize that for cuts that you don't need precision, this knife is great. It definitely cuts easier than the best double bevel.

I bought over 90 knives in 4 years. Yoshida hamono, Yoshikane, Nenox, Miyabi, Takamura, Global, Tamahagane, Yaxell, Satake etc. A big part expenses of my poor chef salary. But it makes me happier just by looking at them or hold them for a while. You are not alone, man.

I'm Japanese knife addict too 🤔

I have not ventured to much into kitchen knives...yet. But I understand the addiction. I have roughly 400 and counting knives (mostly folding pocket knives). Thankfully I can scratch my itch for $30 at times.

Mike that nigara sg2 Damascus looks so coooool

Hi Mike, my name is Toyo and I'm a knife addiction too.

JKA......only have one... Made a few.....love damascus and love sharpening them...

I bought a Masashi white carbon yanagiba at the Edmonton store. I use it to cube meat for stew. It seems to work just fine. I didn't realize it was intended just for fish. I retired about a year ago and used the occasion to buy a few knives and really commit to cooking and baking. It's worked out well and I managed to successfully get in and out of the store without developing a knife buying habit (even though I kind of wanted to.) I ended up with a Sakai Deba that looks very cool on the knife strip but I haven't figured out a use for it. Everyone should get a Nakiri. I didn't realize how useful they are until I had one.

I don't have a problem.. I don't wanna stop

That Takamura Gyuto story though 👍🏾🤣

For decades I had two very modest carbon-steel kitchen knives and cooked up a storm with them. Had a few French pocket knives too, and started carrying an Opinel. Then, a couple years ago, I had a windfall and said you should get a proper chef's knife. Got a nice Mercer Renaissance and figured I should up my sharpening and maintenance game. And then whoosh, down the rabbit hole I went. There was something intriguing about those rustic-looking Japanese knives the RU-vid guy was sharpening, something intriguing about the reverence he clearly had for them. You all know where it went from there. 😄

I have the itch 😩 oh nice video sir thanks I will be watching 👀.

Man! Thank you a lot! I want to get my first Japanese knife and I'm looking for a Yanagiba! You saved me of doing that nasty error to put it in a blade guard if I get a blue or white steel. Cheers!

Great video! One thing though, as someone who is training to be a chef in france, that French knife isn't a couteau d'office - it's a couteau à filet de sole because it's traditionally used to filet sole (though it's a general filleting knife really)

Where is your cup from?

You sound like me when it comes to rotating your knifes and cooking at home using a few knifes at a time!! I’m showing my wife I TOLD HER IM NOT CRAZY 😂

Excellent video, as always! I am starting this wonderful passion. I have already purchased Masakage koishi from my first bunka at your store. But I'm looking for knives in SG2. I'm hesitating between the Yu Kurosaki Sg2 Senko, and the Miyabi birchwood. Apart from the aesthetics, is the quality similar? What do you think about Miyabi Birchwood? Cause you don't have any in your collection 😉

You never finished saying which Masakage that was, link perhaps? (yes the rusted one haha)

Mike, your french knife is called a "filet de sole" and is the most flexible of all the french cooking knives, intentionally made to filet flat fishes. There's a similar one in shape, generally longer and less flexible, to cut meat or ham and also for fishes, called a "tranchelard".

Hi Mike

Do you have any Yoshihiro knives? I just ordered a hammered Aogami super blue utility knife from them. If so, wondering how you feel about them.

A question for you guys at knifewear any idea how to remove heavy knife like that I have full white 2 honesuki how to remove the rust completely I already use rust eraser but they still leave blackspot

Want a takeda

You mentioned waxing your handles. What kind of wax do you recommend?

Holy F! I have finally found my sherpa

Ok, but about this mug 🤔

as many as space allowed

I'm just north of fifty pieces currently... Like one or two more maybe, then I'm done. Probably. Maybe...

Ad 2:17 can anyone tell me, how the heck does that happen? I clean and wipe my carbon steel knives dry. Next I'm putting oil on, and stash those in blade guards, and in a few days, those nasty rust spots develop. It's like a nightmare magic to me, and I can't develop a decent patina, because I need to scrub the rust out 😭 It happens to my SK-5 and Shirogami #2 knives. Aogami super and 1095 are completely ok

I have two fish crates full of knives

I’m a complete weirdo. I’ve been collecting Japanese knives with western style handles. I suppose I’ll get a wa handled blade at some point.

Yes....if you live in a country that has an anti-knife agenda.....but not anti-crime enforcement.

Please cut up that whole salmon on video!

Know your problem. Have the American problem with old cast iron hollow ware and also to some extent F. Dick knife hones😅

When I was a kid, dad said it’s time for the father-son conversation. I winced, preferring to hear it on the streets. After much solemn prequel he said “there can’t be too many onions,” smiled, and assured me the “other” conversation was coming. There can’t be too many Japanese knives. I’m looking for a blue, white (?) but must be carbon steel Nakiri (around 165mm) Wa (dark) handle…guide me. Send a recommendation, okay? Nothing cheesy.

You can not have to many knives

You an I both need professional help.

wuesthof performer