I would advise you to check the Epicurean Edge sale starting late Sunday. You may end up with a lot of knife for the money.
So what you say is, that you prefer the finish from aoto?
not at all like an aoto... generally harder, and often finer... but the finish is much less smooth and the kasumi finish of of most tsushima i have tried
I have a Tsushima stone arriving next week. Has anyone experience with Tsushima?
My aim was to finish of the Tsushima in a simple daily knife setup,
Hello sharpness connoisseurs!
I'm a twenty year old guy that wants to buy a quality chef knife that will last me in the kitchen for a long