Recent content by asiandave

Hi these are the types of cutting boards I have at work. My question is are these cutting boards good to use with my japanese knives?

Hi I am looking for help in terms of is white 2 vs blue steel for a deba. I am not sure which way to go for a deba. And also deba recommendations are always welcome and appreciated. Thanks for your time members. Ps the deba will be for home and professional kitchen also.

Hi I am wondering what Saya brands do you recommend? The sayas are for a masakage koishi 210mm 165 santuko by manaka hamono and a 210 gyuto also. I emailed carbon knife co they won't help me and neither did the Portland knife store. Thanks for all of your insights

So I have a question. What do blacksmiths do when you can pick between a thick medium or a thin spine?

What is jki?

Hi I am struggling. What stones do you recommend. I started looking at shapton and then naniwa and also suehiro. I just have a king 1k and a 6k stone. Also what grit do you consider repair medium grit and finishing stones? Thanks so much for your input and sharing knowledge

I had a colleague that has the shirogami tf version and I liked it. But I prefer as steel. I looked at it and debated for a couple months and I still am very interested on getting it.

I am very curious the thing is the price tag 440 dollars for 195 mm denka. That's what makes me ask people who have had experience with this knife. It's either go for the denka or I was thinking masakage koishi but no one has one also.

Do you think you have better knife cutting speed from western handles vs japanese style?

Hi I am wondering if the fujiwara denka gyuto is worth the money for that. Please share your thoughts also if you have other blacksmiths you like better please share. Thanks

Hi all members. I am new to the kkf and to japanese knives. My question is does anyone know where I can buy a masakage koishi 180 or 210 mm gyuto?