Recent content by Shein

And I call dibs on the knives you will be rehoming.

Do you mean 80-90% of the people in your house are vegetarian? Or the people in your house eat meat 10-20% of the time. I think that's very doable and similar to my house. But I don't call that being any part vegetarian.

How about having a Makers Choice category for those of us who have 100% trust in BlankBlades?

Curious. I’m in if spots are available.

Two preps, vegetables only. HSC Apex Ultra with Wrought Iron cladding.

I wouldn't know how much to ask. I'll have to do some research.

Where can I sell it? I have an unopened BNIB bottle sitting in my pantry that I'd be happy to part with.

Eddworks

Restock of several Shindo's at Tokusu. https://tokushuknife.com/collections/kyohei-shindo?filter.v.availability=1

I’m in. Thank you for the generous offer.

Kamon for sure!

I will defer to someone with a lot more skill and knowledge than I.

For a practice knife, I would go to Knife Japan and pick a steel, shape and size. The cheaper the knife, the more rustic and the more tuning left for you to do. You will have a fun practice knife for not a lot of money. When you have more skill and confidence, you can progress to a higher end knife.

48 - 53 mm feels best for me but I'm fine with 45 - 56 mm. Below that and my knuckles feel crowded. Above 60 mm the whole geometry feels off. It makes my shoulder feel too high. Overall I'd prefer shorter and lighter.

https://www.kitchenknifeforums.com/threads/mazaki-270-w2-sujihiki.62992/