Recent content by instantramen

I recently got into watches which was an interesting experience coming from the kitchen knife world, and having gone through that whole mindset of collecting one in each category, pursuing an endgame, then filling in the gaps, buying/selling to see what I like etc. Eventually settled on a seiko...

You see these exact rhinos used in butcher shops on literally every street in Hong Kong, CCK is legendary for a reason. GLWS!

I'm in (and followed on instagram), thank you for this generous giveaway!

Gesshin stainless is a great <$150 budget option that I still enjoy using. Tsunehisa is also great.

Great set! Note to buyer, the tetsu kasuya v60 requires a coarser grind than a regular v60 because the fluting doesn't run all the way to the bottom, slowing water flow. Edit: not "requires" but is "designed for" a coarser grind, as commented below!

Ashi ginga comes to mind as a slicer with nice laser geometry that's also durable enough to stand up to light butchery. Definitely tough enough to not have to worry about it during use. Gesshin ginga will add comfort with its better fit and finish and slightly harder steel resulting in better...

End game knife right there, congrats to whoever got it

This is a great thread idea, but you can take it a step further... instead of just shaming people out of buying new knives, we could shame them into putting their least-used knife on the BST 😈 (seriously though someone convince me out of getting a gesshin ginga 270 gyuto during the next drop)

When my collection was small, probably my kobayashi 240mm gyuto, which I (sadly) hardly use now because I discovered my preference for carbon steel. Today, I mainly use a 180mm W2 ashi ginga gyuto for small tasks and my 240mm kagekiyo black damascus gyuto for larger tasks. Using any other knife...

Ashi Hamono's swedish stainless steel is surprisingly tough and chip-resistant while also being thin enough for amazing performance. Ashi Ginga knives come in western handles as well if that's your preference. For reference, mine is white 2 which is technically heat-treated to be a bit harder...

Found this video walking through a similar sandpaper progression to what I'm planning, and it looks helpful for visualizing the motions and effort spent at each grit: He uses a progression of diamond pastes and an unknown "damascus makeover" paste to polish at the end -- any ideas about what...

Not that I know of. I haven't yet found an ashi retailer in HK. Interestingly, he told me it arrived as part of a konosuke shipment, with the ashi logo.

Syoukon hamono and King Tak Hong (hkknifeguy on instagram) are also cool local HK knife shops if anyone's ever in the area.

What a coincidence you asked, I was just there. I've met the owner, he operates out of Hong Kong but runs most of his shop over instagram because he currently works in restaurants as well and doesn't spend much time in the showroom since they don't get much foot traffic in the area. Great guy...

Thanks so much, this is exactly what I was looking for!