Recent content by mdale13

Speaking a professional whole animal butcher who is also a knife enthusiast, and who has tried honkotus, honesukis, and sujis while breaking and trimming all types of animals, I always find myself coming back to forschners and wenger swibo knives. They both hold an edge decently well, and...

Do any other KF members besides myself work as butchers? Actual, full animal butchers? (you'd be surprised by the amount of "butchers" who actually aren't)

That was hugely informative, and will give me a fair boost of confidence when I go to sharpen my hankotsu for the first time. Thanks so much! We're you stropping with the same level of micron paste the whole time?

Thanks guys! Theory, that would be awesome!

Thanks for the info! Yeah I like the unsharpened portion, no worries when choking-up on the knife. Depending on how exact I am trying to be, I will sometimes have 3 fingers below the bolster while working in a dagger grip. I am loving this knife. I would say only the top 1/3 of the knife is a...

I recently purchased a Misono Moly Hankotsu from Korin for work (butcher). Not only is this the first single bevel knife I have ever owned, the edge depth(?) and angle change as it progresses up the blade toward the tip. There also appears to be a very slight bevel on the back side of the knife...

Alas, the Konosuke from CKTG doesnt include a saya (I dont know why...)and that appears the be the only place where it is in stock. Ill look into the blade profile, thanks for the info!

Thanks for the quick reply! I am sorry to see you guys dont carry the Swedish steel gyuto :(. I would imagine CKTG's stock would be current enough to have the stamped blades, yes?

Out of curiosity, does anyone know if the kanji on the swedish stainless konosuke gyuto 240mm is engraved or printed? I cant tell from any available pictures. Total vanity on my part, but I am curious, it adds to the beauty of the blade!

Wow! Thanks for all the responses. I posted a similar question on another knife forum (cough, cough) and didn't receive nearly as helpful responses. Special thanks to those members who took the time to PM me some additional info. You guys rock. Addressing a couple points: I am not afraid...

Hey guys! I am a home-cook looking to purchase my first J-knife. I am coming off the value oriented Forschner knifes, and am first looking to replace my 8" Chefs knife. I am pretty sure I want to go larger than 8" this time around, so I am looking in the 240mm range. I am still unsure if...