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Gesshin Ginga line from Jon @ JapaneseKnifeImports would be your best starting point. From there you have a few pivots in terms of $ up and down for a shiro1/2 core. The ginga is a nice cutting laser shiro 2 which imo would be more than enough for 95% of most jobs in a professional kitchen.

That made it 360* . Thank you sir.

Amazon is now carrying Atoma with prime shipping (although inventory was pretty shot last I checked). Amazon also carries cheaper DMT plates which come in different grits (about $40 cheaper than the Atomas).

I'd say that my ashi was sharpened at around 10-12* and if I were to set that low of an angle, I'd assume that a wider rather than narrower bevel would be set on the blade compared to if I were to sharpen the exact same blade at say 18-20* (less surface contact with stone, thus smaller visible...

This is a great question actually. I picked up a 270mm ashi hamono a while back and while yes, it is considered a laser, it too has the almost non-existent bevel that OP talks about. My knife was pure factory, all it had seen was a few strops on felt before it was sold to me at bernal cutlery. I...

can I get some pictures of the takedas please?

I'd request a refund ASAP my friend.

anyway we could get a choil shot of that? I've been super interested in these heijis. and any idea what the sharpening feel would be like when compared to AS or shiro1?

Yeah, my wakui isnt KU just regular old shiro2 clad with SS but the knife seemed a bit thick ootb. A bit of wedginess imo. Definitely does not have the cut feel of a laser. These are more of a "workhorse" knife in my opinion which is why it sits on my line all day during prep as well as all...

Can I just sell my house and live in this hoodie??

a little bit of me died seeing this Dave... Thanks.

Yeah, tough to say but the Jknife game has been flipped on its head over the last 3-4 years with the ridiculous surge in "cooks" in our industry. Takedas were $240 for the 240mm super in 2012. They are $380 now for the same if not worse knife. I know these wakuis a few years back were indeed...

Just picked up a lightly used wakui 210 gyuto from bernal for $160. Steal!!!!

Ha. So I just picked up an Ashi 270 from Bernal the other day and then last night as I'm laying in bed, I see their instagram feed pop up with a lightly used wakui 210 gyuto for $160. slept on it, woke up this morning, took a shower, and picked the bad boy up. I've been using my suisin 180 petty...

found this great list of Japanese knife terminology translated! Ago - Japanese term for the knife chin - G on the Diagram, the corner spot of the blade heel - Hamato - F on the Diagram. Awase - Generic Japanese term for clad knives. Softer layer Jigane is clad over hard steel core Hagane...

Went ahead and splurged a little on a new workhorse as I am moving to a new restaurant starting the first week of October. Nothing too fancy, something that will retain, retain, and retain a sharp edge. Here she is, an Ashi Hamono Shirogami #2 270mm gyuto with magnolia ho on the handle and a...

You know, whenever I come across threads about thinning, a lot of the real experts (cough Jon) say that to truly "thin" a knife down (not just thinning behind the edge), you'd be looking at hours spent on just lower grit stones alone. I'm assuming the knife needs a bit of work if you're looking...

You know, I've come across quite a few takedas but they've all been takedas of actual cooks. I've only seen a couple factory grinds/edges mine included. With that being said, can you go into a little bit more of a detail as to what was so bad about some of these grinds that you saw? The only...

On this note, I've been told quite a bunch of times from my local cutlery owners as well as some of the folks on these exact forums that these high end jknives come with a "standard" edge which is as much of a middle ground as the final sharpener can put on the edge before deeming it "dull" in...

I said I would take the Takeda over Jon's AS kurouchi purely based on aesthetics. Not a single one of the AS knives that jon offers catches my eye what so ever. But like many people said, beauty is in the eye of the beholder (but I will point out that you seem to be in the minority when it comes...