Buying a Japanese kitchen knife gets easier when you know what to compare.
A knife shop can present many shapes, steels and finishes at once. The useful decision is usually smaller: which shape will suit the food you cook, what kind of maintenance is realistic for you, and which questions will help you understand the knife in front of you.
The Japanese Knife Field Guide brings those choices into one printable 12-page reference. It covers knife shapes drawn to one scale, a practical way to read steel choices, and a phrase sheet for a shop counter. One page is a half-day Sakai route; check the current opening days with each destination before travelling.
Use the guide as a calm starting point, then compare gyuto and santoku in more detail or keep seven useful shop questions nearby. BladeHunter is being prepared as an offline guide for travellers who want to organise this research without turning it into a rushed decision.