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  1. H

    Got first knife(s) !!!

    Nice looking knives!
  2. H

    FS : 2 X Sakai Yusuke 240MM Ginsanko WA-Gyuto

    Stunning knives. GLWS.
  3. H

    JNS Sale Yesterday ... What did you get?

    jns 800, uchigomori, and itinomonn ajikiri
  4. H

    Takeda ....What to look for (now) to keep from getting screwed

    One of the reasons my takeda's in the drawer. Sharp as hell, but wedges. I need to thin out the shoulder..soon.hopefully.
  5. H

    Do you raise a new burr with your polishing stones?

    I only raise a burr on low grits.After that just refining the edge as I progress
  6. H

    The reactivity of my blue steel knives is driving me crazy at work

    I usually wipe the blade with hot vinegar water until it starts a patina. Then slice some raw or cooked meat ( usually raw beef). Wash with hot water, dry. Then cut some onions. This method works well for me for highly reactive claddings such as watanabe. ..not always tho..
  7. H

    Carbonext 'Extra sharpness' option advice

    As far as I know it is a semi-stainless steel. It sharpens and performs similar to carbon steels, with stainless steel advantages. It's a solid performer.
  8. H

    CarboNext or Suisin Inox petty?

    I haven't used suisin, but you can't go wrong with either hiro as/ carbonext. They are solid performers IMO.
  9. H

    my new beautie

    Both look amazing.
  10. H

    Which Gyuto and Deba should I buy?

    I've ordered a stone and a tanaka santoku from metalmaster about a month ago, but no delivery/ e mail response( which is quite normal) for almost a month, so I raised a paypal dispute. Takesi san sent me a mail saying 'sorry reply delay, sorry knife/stone out of stock' and refunded my money...
  11. H

    hello from Hong Kong

    Welcome and thanks for the info!
  12. H

    Devin Thomas Wa-Gyuto damascus

    amazing looking knife.
  13. H

    What are some of your favorite pieces of gear?

    victorinox bird beak
  14. H

    What size small gyuto to get?

    I'm on the list for 210. Just because If I go shorter I might regret :)
  15. H

    Help on Purchase!

    Great buy. Love my Carbonext honesuki :)
  16. H

    Am I the only home cook to prefer a larger chef's knife??

    I prefer 210 at home. at work I go for 240
  17. H

    Itinomonn

    I have one and it's great cutter dealing with bones.
  18. H

    do you stir constantly, when making rissoto?

    where I used to work at, they cook a big batch, blast chill, portion by grams, then do what you said during service.
  19. H

    Looking for a new knife....

    With your budget, I would consider suisin inox honyaki wa gyuto and get couple of sharpening stones.
  20. H

    FS Yoshikane SKD 240

    Nice knife. GLWS
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