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    Based on price, was this a good deal?

    I've looked into the sharpening stones on the forums and noticed that there are two kinds. Soak and splash and go. What's the trade off here? Aside from

    Aleque 12-22-2014, 04:54 AM Go to last post

    Regarding Masamoto KS

    Greetings and welcome to the forum.

    You may find a bit less enthusiasm among some members while others still hold it in high regards--the

    chinacats 12-22-2014, 03:32 AM Go to last post

    Shigefusa Kasumi 270mm wa gyuto

    I have bought this knife from JNS few months ago, has plenty of shig clouds on cladding , used at home handful times , stropped on 6k stone once . Now

    chefcomesback 12-22-2014, 03:06 AM Go to last post

    Regarding Masamoto KS

    Good point. Is 'just because' a good enough reason? haha

    But it's strictly for nigiri and sashimi. And i love the idea of making paper

    HPoirot 12-22-2014, 02:18 AM Go to last post

    Masamoto and Konosuke Honyaki Gyuto

    Chip, may i know where did you order and how do you know it is from different smith? I would like to know the obviousness of the hamon too.

    glestain 12-22-2014, 02:08 AM Go to last post