Recent content by tbone1004

knives got in a few weeks ago, opened them up and used them for a boat load of cooking over Christmas. Yanagiba is absolutely superb, unfortunately the first use was on a boneless roast beast, but it was incredible. Can't wait to see it attack some fish this week. Didn't get to use the honesuki...

I have that knife and it is quite nice, take it with me for travel which is great. Ordered it with a saya which is nice to have. I'd call Jon and see when they'll be getting them back because he mentioned earlier this week that he had a bunch of large shipments coming in and they may be on there.

just committed to the next pair of knives, so we'll see how that goes. Really excited. Ended up with a Butchery Series 150mm Honesuki from JKI as well as a Gesshin Uraku 300mm Yanagiba. I hope for this to be the last for a while, but we shall see. Will depend on how often I find myself needing a...

Dave, you're basically on track for what I'm planning. Right now it's get a set that exceeds my current ability, will end up keeping them as travel/visitors knives, and then upgrade one by one to my specific needs with some really high end stuff. I have no issue dropping $200-$300 on a knife...

I'll throw my hand up, but there should be a way to differentiate the add to card, notify me, and add to wishlist, whether that be thru a different button location, or you add it to the bottom where you have the share links. Just put the first one as wishlist

got my first carbon knife gifted to me by my grandmother. Was an old meat cleaver that hasn't been used in probably 30-40 years. No idea of the maker, but it sharpened really well after about 90 mins of sharpening *I'm slow....* Also designed and built a quick prototype for a knife block...

been mentioned already but the prices going away from the out of stock items and the loss of a wishlist should be fixed. I'd just x-out the price but with the wish list back you could at least add it back and know what you are in for. The wishlist is a great feature for those of us new to the...

small world. Looks like he's in Cary right now. Went to school at NC State so have spent quite a bit of time over there

agreed whole-heartedly! I guess I'll also use this thread as a kind of running commentary on where I am, where I've been, and where I hope to be going. I started this whole endeavor after I moved to Maine a few years ago and had full access to a boat load of fantastic fish but no sushi...

new to this whole knife thing. Only cooking at home and for family, but as an engineer have to research everything to death. Bought my first knife from Jon at JKI and was thoroughly impressed. Will be slowly but surely trudging thru the process of replacing the knives I have with better ones...