Recent content by BlueWolf

Never been to Japan, but hope to travel there someday. But man shouldn't be that hard to find what you want, it's like knife Mecca in Japan I would think. Just cruising around the Net and poor translation has yielded plenty of interesting Kitchen knife results for me. Better to hook up with...

Awhile ago I was looking at a Herder, because I liked the handle. Thought it was a very dinstinct western style. I think I decided I didn't like the steel that much and passed. I think he did a collaberation with a Japanese bladesmith and the result was pretty exceptional. I think they were...

That was a pretty through summary, thanks

I was just looking at the standard 210mm Chefs size. I'm thinking when you get into that price range with SS, I might be able to do better. Not bad though

Maybe a smaller chefs knife would be good. So I guess you won't be eating much seafood when in Japan. That might be a little tough.

Ok thanks guys, well it seems to be pretty popular model for Misono. I guess though people aren't noticing much a difference with that angled bolster which seems prominent to the eye.

I don't have the UX-10 and have always liked the knife. F&F look great and seems decent for a high production knife. I never got one because well they are not that cheap, (but not huge dollars) and I never knew quite what to make of the angled bolster on the Misono UX-10. Seems like a unique...

You should get a Japanese Cyprus cutting board. I like mine fine it's basic good on the knoves and naturally anti-bacterial.

Yeah i am still a bit of a novice but I already seem to prefer the Wa or D handle over a Western in the Nakiri. Western handle just doesn't seem to work

That ITINOMONN looks like a nice gyoto. You might want to play around with a D, Wa handle and western handle to see what you prefer.

Yeah I was thinking the 165mm length

I have been eyeing the Masamoto KS Wa Petty for awhile but has been out of stock at JCK...no big hurry here but anything out there compare to that? Could be diff type of handle but doseem to like the Masamoto Wa

Reminds me of a Mondrian painting a little bit.

Some of those Ryusens are also pretty nice. I believe there is a very good VG10 damascus they made and also a powdered steel.

Wow those are some sweet knives.