Recent content by aid671

I just naught a black for kiritsuke from yoshihiro. It's a great knife but with one day use I can see the black part of the knife is fading in some parts that I grip. Is this normal?????????

ahh so yours is a double edge kiritsuke, its still very nice and I’m jealous. thank you everyone for the help!!!

that one looks like a winner thank you

Thank you khashy!! This was a great help!!! One question is this the ks or hs series cause your kiritsuke looks much flatter than the one that's on jck site. And the shinogi line looks much higher. In all honestly I would like a flatter kiritsuke.

I am wanting to change this up, I know it will take practice using it but I'm just wanting to know more about single bevel kiritsuke because there are not a lot of reviews on them.

thank you very much bud!

has anyone used a Masamoto KS Series Hon Kasumi White Steel No.2 Kiritsuke (single edge)?? I was planning on buying one for daily use. I am a sous chef in a hotel and will be using it mostly on finer cuts and probably on meats too. I’m just asking cause I haven’t seen any reviews on the knife...

thank you, will post later.

hello I’m new and don’t know how to post threads, been working in the kitchen for 8 yrs and am getting into sharpening knives. I just bought a new yanagiba and I made the mistake on sharpening the uraoshi side with a 1000 grit stone and bad technique. this made my uraoshi line uneven in some...