Recent content by Kipa

Such a great knife. Mine isn't the same, but in the same family and I love it.

Been waiting for these. Gesshin Ginga restock next week.

I use one of the ones from Epicurean. I even throw them in the dishwasher. I'm on my 2nd - first lasted ~ 5 years. https://epicureanusa.com/collections/utensils

@timebard, Thanks for letting me know about the links. I added them back to the original post now that I have 5 posts. One is a walnut-handled Kagekiyo just like the one you posted from Carbon. I think its a good fit for me. The other from Cooks Edge is better looking, but not sure if it's a...

Thanks all!

@Carbonara, I would love to get that Kagekiyo from JKI; the urushi handle is beautiful. I spoke to them about it a while back and they didn't think it would be a good fit. They recommended the EN. I came very close to buying it, but something about the shape (the rise on the spine near the...

@daveb, Sorry for not reading the rules (signed up for annual membership as penance).

I'm looking for my first stainless Japanese knife for a home cook (Wa-handle, 210 Gyuto, veggies/fish, no squash, no bones, <$400, decent knife skills [push cut, pinch grip], beginner sharpener [so far, not the best]). So far, I've only had hands on experience with German knives (Zwilling Pro...

Started looking for a "new knife set" to replace a Zwilling Pro set for a home cook. That was last December. That landed me here and the Reddit chef's knife forums. I've read a lot. I'm happy to say I'm no longer looking for a set of knives. I have my knives sharpened ~ once a year from a...