Recent content by JasonD

No bites? Willing to entertain offers if my asking price is still too high.

What steels do you have for the gyutos? I know the westerns are in R2 (SG2?) but the wa-handled ones don't look like they have any patina going on. Do you have a preference between Tanaka's VG10 and Blue steel?

Final price drop on the Masamoto: $180

I'm sorry that the OP is getting such pushback from simply asking what would be a nice no-nonsense kitchen knife option to add to his site. Isn't this the sort of thing that might bring some good knives to new people? You are hearing that most people here make informed decisions from reading...

Wanted to mention that the Masamoto is lighter now after the rehandle. It comes it at 224g on my kitchen scale. I don't know the original weight and can't find one right now listed from any retailers, but the weight bias definitely feels more towards the blade than it did before.

Hiromoto sold

Price drop: Hiromoto $45 Masamoto $200 Would also consider certain inexpensive 240mm gyutos as partial trade. Something like a Tanaka blue steel or VG10. Cheap/crappy handles welcome.

Things have come up and I need to sell a couple knives. First is a Hiromoto Ginsanko steel 120mm petty. Has some sharpening/thinning scratches. Asking $50 Second is a Masamoto HC 240mm Gyuto. I personally replaced the handle with some nice old Redwood Burl (natural dried wood...

Mike9's idea with the jig has got to be the way to go. I did something similar and I just eye-balled the curve and did test fits until it was where I liked it. It was a real pain that way, in case you were wondering.

I've got a 120mm Hiromoto Gin. 3 petty that's collecting dust. It's got some sharpening scratches though.

This man has such a way with words! "It comes to a very sharp but blunt edge" "with chicken, you're really looking for that nice firm color." Personally, I can't stand soggy colors in my food.

I think so, yeah. They're sort of the well-known "designer" brand, if you will. So you'll be paying a premium for the name. Not bad knives though.

2176 Happy New Year! And thanks so much Will!

Well I've been really busy so pardon my silence so far. I've had the Kochi for about a week and I'm sending it out to ThEoRy this morning. I have to admit initially I was unimpressed with how it cut. I mean, it wasn't bad or anything but it just wasn't what I was hoping it would be. A couple...

You could probably make a few wedges that you could slot in between different knives using the first design to space them out, but still be able to change them with any changes in your collection. Just an idea.