Recent content by crimedog72

I have one of these if you're still interested. Let me know and I can take some pics and come up with a price. It's barely used and in good shape.

If it makes you feel any better, I'm enjoying your kochi...

LOCATION What country are you in? USA KNIFE TYPE What type of knife are you interested in (e.g., chef’s knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)? 240mm gyuto Are you right or left handed? right Are you interested in a Western handle (e.g...

Thanks for the opportunity...I'm in

would love to be included if you'll have me, thanks!

Welcome, neighbor.

In for 1, possibly 2

I'm new to this conversation, but this one looks great to me. Looks like it would be comfortable, look is appealing without going overboard.

sorry about forgetting to post this earlier...sent the knife along to Vertigo Monday morning, post office says it should arrive Thursday. will post my impressions in the next day or so.

Got the knife today. Screamin' edge on it, thanks Tinh. Just got in, so haven't had a chance to try out yet. Should be able to give it a good workout tomorrow, though.

PM sent on old school carbon steel project knife and circa 1950's early 60's rare American made chrome plated 11 1/2in x 2 1/4 in chef knife.

me too

would love to give this a try if you don't mind.

btw, thanks to everyone for the advice. Really appreciate the info.

I have only used my plate (atoma 140) to flatten stones so far. For blades, should it be used dry or with water?