Recent content by fatboylim

Pm'ed!

Yup, that 180 Gyuto is still my "if I only had 1" knife!

I had @PeterL over and he got to try out the Kiyoshi Kato Nakiri 180mm Kurouchi. He definitely loves it too!

In need of a stainless yanagiba 270mm. It will be used professionally for sashimi presentation! Let me know what you have!

Really cool knife and mine replaced all my thin slicing cleavers!

Such a good deal on a retired master! That fuguhiki is going to be a thin but stiff slicer!

I agree with @XooMG It's like a 1000 stone working at the speed of a 6000. I much prefer faster stones in the 1000 range. It's a good way to learn sharpening as it takes longer to sharpen. But for convenience there are many better options. I still enjoyed mine!

Kind of you. I'm out of the assessing game so I will be of little help! I hope you receive great feedback!

Such a good set. If only that 210 was 54mm height I would be all over both!

It really is a great knife and it has a strong place in my line up! It has beaten off many more expensive knives too! I think I've owned mine for 8 years and counting! I hope it goes to a good home. GLWS!

The Hiromoto honyaki is such a good knife with the western handle for me (I love mine). If you are a WA handle person this is even more special! Good luck with the sale!

The toughness and sharpness is unbelievable. It's geometry makes it even tougher than my Denka. All round it's very impressive.

It's a different technique that can be equally efficient!

Photos please. That is very tempting!

Excellent knife and could easily replace any of my Gyutos! I'm holding onto mine. Have you considered a custom small cleaver? There is less of a tip to chip off!