Recent content by senryu

Teruyasu Fujiwara Western Sujiki 270mm

My Zwilling Pro 20cm chef's knife, with the nice bolster-free design. That thing hacks through chicken bones and takes it like a champ. The rounded tip can fillet fish almost as well as a Deba as long as you keep a toothy sharpening stick nearby. I used it heavily for 2 years, and I'll never...

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it varies. but you can always just grind it yourself to look however you want.

thinner tips go faster through stuff? take the misono carbon for example. a little too lightweight for my taste but i'd have preferred something more in the middle.

looking forward to pictures. where are you getting the sujihiki? i got one from him but it was a little thick behind the tip. it took a fair bit of grinding to get it feeling nimble enough.

try imgur.com it's super easy

any news on the takeda? it'd be great to see some pictures. thanks :)

takes a beating and never complains

are you into Lapsang Souchong? that's my favorite tea that i'd actually forgotten about since college, but was just reminded of by your post. welcome to the forum.

he usually takes a while but so far so good. i've had 2 orders and 1 repair job all come back pretty much on schedule.

you can file down the tip of the knife to a gyuto form. then once you take that thick metal shoulder off, you can just go at the butter knife section with a file at a thin angle before you go the stones. you might not even need a belt grinder, and then you won't have to worry about temperature...

yeah my first thought was for the poor bastard sharpening that thing. any ideas what those huge swords are behind the dude?

damn :) you are too kind.

it does, yeah. thanks :) though i'm not using it at the moment. it's waiting until the next time i'm working in a prep kitchen.