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Marko’s 52100 is spot on. I had a 180mm petty from him that we used on sauté station as our line knife. Sliced hundreds of steaks during service with it, sharpening and thinning it the steel was really nice. They other cook on sauté made me an offer I couldn’t refuse when he left, he loved that...

We have two Blanc's at work and use the. In the wood oven. They are really nice and very expensive.

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Nora Knives makes quite a few using m4, there's a few other makers using it also. It would be tough to thin, maybe best on pettys or thin slicers.

I had a Nora in M4. 67.5 rc. I sharpened it once on my JKI 800 diamond then 5k shapton pro. Didn't seem harder to sharpen.

Own & Use Sukenari 240 ginsan gyuto (my favorite profile) Masakage Yuka bunka Konosuke Hd2 240 gyuto Shigefusa KU santoku Moritaka KS 240 gyuto Takeda 160 petty Sabitier inox 180 petty Previously Owned Shigefusa 240 gyuto (d handle) Shigefusa 240 gyuto (w custom handle) Marko...

Yep I live here. Work in Southampton neighborhood.

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Sold. Thanks KKF!

I traded my Kono western handle Gyuto for this and even though this knife is awesome I think it's time to get some single bevel knives. BNIB, a few years old but never used. The buffalo horn has some nice streaking in it. For sale for $325, includes shipping conus and PayPal fees. Whould be...

Gesshin synthetic natural? I've only used it for a bit, the edge it leaves is toothier compared to my shapton pro 5k

I'll take it. Been thinking about getting one. PM sent

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Picked up a Nora in m4 with rc at 67.5, will try it out in the kitchen this weekend

Ealy sold

Just want to clearify that this is solid 0-1 with a patina from the previous owner. It is not damascus.

For sale a 240 Gyuto from Delbet Ealy acquired in a trade awhile back. Only briefly used by me, never sharpened by me. 0-1 steel. Friction fit saya. $325 https://imgur.com/a/kvljU For sale a new 270 Konosuke HD western handle Gyuto also traded for. Only used to cut chives when I got it. The...

I figured instead of getting a few different middle grits ( I already had the shapton pro 1k, Beston 500, and an Akamura) I went all in and got the 800 verified diamond. Costly, but will last forever hopefully.

I've been using my benchmade 550-1 in cpm-20cv. Gets a workout at the restaurant opening packages and breaking down boxes. Sharpened on my Gesshin 800 diamond for the first time today, now I need to get the 6000 diamond to finish it.

They seem to sell out insanely fast still. I beat the hell out of mine for two years before starting to collect other knives. I just traded a Shig for a new 270 western HD and a new Marko. I'll keep my original HD forever, it has a nice patina, and a big thumb print patina from using it.