Recent content by Foxy

I have something similar to that pictured.. I think an ozito. It was less than 80 dollars from Bunnings and has a high speed coarse wheel on one side and a low speed fine (by that I mean around 80grit) wheel that runs through water on the other. Sounds like the biz the the purpose

Ok, so I'm resurrecting this old thread because I have a friend who has kindly offered to pick a knife up for me.. he is planning on shopping on Kappabashi street in Tokyo. There are several renowned shops there but they don't list their stock online, so wondering if anyone knows of particular...

Hmmmm, love the look of those!

I'm thinking a thick suji, so long as it will hold a decent edge and cut reasonably non axe-like

I think I see a suji in my future! Now you've helped me figure that out, any good suggestions?

So what do all you knife gurus use for carving chickens and meat on bone?

Brilliant, looks like a white steel version of the crappy stainless I am replacing! Many thanks. Tell me, is a suji suitable for carving if bones are present? I assume a yanagiba is not?

Hi all, looking to replace a knife to carve / cut meats with. I gather a sujihiki is the carver but most meats I cut have bone in and they have a relatively delicate edge? Anyhow, survey below: Australia, Tas.. but a friend is going to Japan soon, so may have a chance to request a purchase...

The work sharp actually looks pretty good! I wish I had bought that years ago rather than the edge pro. Maybe I wouldn't have ended up going down the sharpening by hand route!

What ARE they for? I use them at work to cut fish arteries but don't know if too much else?

I've been using one for years. They're great. Shaving sharp on anything. I find they do take some getting properly good at but you can produce pretty sweet results very quickly. But I also have not gone all Jedi on the free hand sharpening to compare. I only have 50/50 bevel knives too. If...

Thanks Geo87, I'm In Redcliffe, about 30 km north of brisbane. Are we neighbours?! Good tip on google search. I'll stop having fits tryin the site search and stick to this. V1P, Yep, it's a wa gyuto. I had no idea of the distinction when I ordered it but it seems I got one from Tanaka...

Hi all, Been lurking and learning a long time and am loving the wealth of info and depth of knowledge on here. I'm just getting into it all (at least in comparison to the knife nuts I see here!) and trying to keep the purchasing compulsion and sharpening OCD in check to something that's...