Japanese knife

This is a very nice looking knife. It sure doesn't look like the hunting knives that I am used to. The lines look more like a fighter. Is there a web site where one can check out these knives?
 
Thanks for the clarification on who can do and own what... convoluted as some of our own weapons laws... like we can own a gun AND a silencer, we just can't legally (at least in WA) put them together! Go figure...
 
Joeshredd-san, Thank you for the nice example.
We restrict drugs and narcotic, but we worship the music and so on made by the help of them.

The following is the web site I bought my knife from.
http://www.toyokuni.net/
 
Tasogaresan,
Nice site... can't read it, but it's refreshing to see a culture that still values the blade and isn't afraid to teach youngsters how to use and care for them... that pic of the young girl chopping veggies would scare the bejazous out of a lot of sheeple these days!
And there are a lot of nice looking edged tools there. I've come across several gardner's implements over the years that are traditional Japanese pieces - they've always worked! And they've stayed the same over time, instead of bowing to market pressures... If I ever own a home, any yard work will see me using some of the bladeware I'm aware of... it simply works, and works well... and is affordable!
Question: is a choi-do a Japanese design?(Please to excuse the spelling!) Anyway, I use mine in the kitchen for just about anything, with a simple paring knife to be the only other item I use... besides a pizza cutter!:D (Oh, I also use my choi-do for pizza when the pizza cutter is dirty! LOL!!!):cool:
 
Knives made by Toyokuni are quite popular here.I handled some of them in a local knife store,but I have not bought one yet because I am trying to save up for a Busse BM Fusion.But I use a few Japanese style cutlery regularly made by local makers and they use spring steel instead.Their convex edges are thin and good for cutting bamboo and chopping green wood.Although the spring steel is good enough for my usage,I really wanna try some "Blue Paper" blades.
More traditional outdoor cutlery pics from Japan:
http://www.ehamono.com/washiki/index.html
 
Originally posted by lsstaipei
Although the spring steel is good enough for my usage,I really wanna try some "Blue Paper" blades.
Click to expand...

Is it possible to direct us toward some pictures of knives with "Blue Paper" blades? I am not familar with these blades and would really like to get a look. Thanks.
 
Originally posted by Keith Montgomery
Is it possible to direct us toward some pictures of knives with "Blue Paper" blades? I am not familar with these blades and would really like to get a look. Thanks.
Click to expand...
Sorry for the confusion,"Blue paper steel" and "Aogami Super" are the same steel.MS Murray Carter refers to the steel as"Blue Super steel".
 
Just to add a bit more info on these Japanese steels. White and Blue steels are made by Hitachi Metals.

White Steel (Shirogami) has 2 grades: #1 and #2
Blue Steel (Aogami) has 3 grades: Super, #1 and #2

Blue steel is more alloyed than White and generally holds an edge better. I'm told (on good authority) that White steel has finer grain structure and cuts better.
 
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