Recent content by JimmySugi

Thanks guys!

So I just bought a Naniwa Chosera 400 grit and was wondering if I can use my Atoma 400 to flatten it? Is it coarse enough? or do I need an Atoma 140 to flatten it? Thanks

I've bought several Misono Molys for my friends as gifts everyone has loved them so far. There very affordable, low maintenance and has good fit and finish for the price. Plus the box they come in is pretty nice which I care about because if its a gift.

$207,073 raised!? How..

I don't have any regrets with the knives I've bought. I feel like my real failure is failing to stop my friend from buying some Kamikoto Knives :(

Ask your friends and family if they want their knives sharpened :)

Anyone own this knife? I like the profile of this blade but know nothing of the steel, heat treatment, grind etc https://japanesechefsknife.com/collections/masamoto-st-series/products/masamoto-st-series-gyuto-180mm-to-300mm-5-sizes

Thanks for the info Would you recommend getting this stone with a base attached?

So this lobster 4k stone leaves a bright refined finish? Not a toothy one then?

Okay, thanks!

So the edge has a lot of bite? I currently use a Rika but I'm looking for something thats a little less refined. Tbh I'm not even sure if a Chosera 3k is what I'm looking for :O

I'm looking to purchase a Chosera 3k but then I saw this stone https://knifewear.com/collections/fine-water-stones/products/naniwa-stone-4000-yellow-200x70x24 Possible alternative to the Chosera? It's a bit cheaper :)

I've tried a Takamura R2 and I thought it was a bit too thin for me. I'm open to R2 but it seems like many of them are lasers?

I'm looking for a 240mm. Hiromotos aren't made anymore :( Looking for something similar

Thanks! So thats a no on both the sharpness and edge retention? I'll stick with the Sukenari then