Recent content by Nuker

He sharpened six knives for me and this was the only one I had an issue with. What I've learned here is that it was really an appearance issue due to an uneven grind from the factory. The other five knives are just fine, so altogether I would say Im satisfied.

I'll also say this, I bought a really cheap yanagiba ($20) from Mitsuwa and sent it to him. He thinned its and gave it a new edge profile and tonight it cut through a smoked brisket like butter. That was $15 and I'm pretty happy with what I got. I'm in the market for some new (good) knives...

The knife is now very sharp, much more so than the first time he returned it to me. Part of what had me vexed was the appearance of the knife, and it wasn't nearly as sharp as it could have been. For $10 I can't be anything but pleased I think.

I thought you guys might be interested in the final product. I sent the knife back to the sharpener and he did some work to it to restore it, he also paid shipping both ways. What do you think? image host

Now that I'm home I got the paperwork out and the smaller knife is called a kuri muki.

Thank you for the offer, I may take you up on that.

Thanks everyone for the replies, I understand a bit more now why it looks this way. Here are the photos you asked for Joe. I agree with you guys that if I had been made aware of this beforehand it would have at the very least driven me here to do some research. image file hosting

Ok thats good to know. It just seemed really strange that the knife used to be textured on the edges but is now smooth, polished even.

Im straining to remember now but I think it was white #1.

Its a double ground gyuto, and too thin to be a deba. The knife is sharp, but not like when new, and looks like it pissed off a belt grinder in a dark alley.

Shinogi, thank you. I wasn't sure if that word only applied to the line, or that entire textured side surface. Work was done by Frank Surace at http://knifesharpeningbyhand.com I haven't contacted him yet, I wanted to get some feedback here first.

I have an Aritsugu wa-gyuto, and a smaller Shigeharu fruit knife (the name escapes me at the moment), that I just had sharpened. I got them back in the mail yesterday and I'm pretty stunned by the condition the wa gyuto is in. The other knife is mostly intact I put it there for reference to...