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Never really been tempted to spend much more than $1k on a knife but I love my Kato and if anyone has a 240 dammy gyuto, you can just take my money :D

Not exactly a kitchen knife but there's plenty of woodworking chat going on in here. I'm sure that wood is probably something similar to balsa but this level of sharpness is still quite impressive. Prepare to be amazed! Like butter

If you're only cutting vegetables, there's no fat working its way into the KU to sorta seal it. Maybe try a light coat of oil/board wax/animal fat. Should help even after normal rinsing.

Google Okeya White #2 Eel Knife 36mm. I picked one up a while back from the site that shall not be named. Price has gone up a bit but still relatively affordable.

I'm with you on finishing edges ~3-4k for double bevel knives. I'll go higher on single bevel knives but almost always finish DB knives on my aizu. I'm partial to high grit kasumi finishes but 600-800 sandpaper finish is pretty much the same as a vertical hairline finish right? Works well as...

Don't waste your cold brew, heat contributes to the process so just brew some drip. Oxidized iron isn't going to improve the taste of coffee either! BTW, why's everyone bashing on McDonalds coffee? Ideal brew temp for drip is higher than espresso and they significantly improved product quality...

I'm in

Is this iron or stainless?

Can't speak for your knife but a bit surprised to hear about your issues given Konosuke's above average QC. Is the tip wedging or just taking more force because there's less mass behind the cut? Lasers are a bit funny that way and they work best with a lot of lateral slicing motion vs straight...

My HD2 came with a slack belt type grind that was concave all the way down to the edge, no bevel but still pretty sharp. A couple passes on a 1k and probably a suita and the knife was scary sharp. With this laser, you'll have a very small bevel at 15 degrees. No need to use a lower angle, it's...

Tojiro ITK 240 kiritsuke. Crap handle with plastic ferrule, horrible painted on KU finish that started rubbing off on the first cut. Next purchase was an assorted mix of wet/dry sand paper to get rid of the KU, then a King combo and eventually my first jnat. This sits in a drawer but I'll never...

Good luck, I just picked up a 240 STD 3 weeks ago and I think it has dethroned my 210 Toyama ironclad as my GtG (go-to gyuto). If you're worried about a 240 being too big, just rehandle with a thinner one, just try to keep the weight around the same with a denser material or a bit more length.

I grab my 240 HD2 for small quantities but TBH, offset serrated bread knife if you're dicing more than a dozen.

Will it work with induction stovetop?

Knife is on it's way to @ExistentialHero. Unfortunately, I decided to move right before my turn with the knife so I didn't get to use it as much as I hoped, but definitely had a blast regardless. Thank you @Jaszer13 and KKF! Not planning to do a thorough writeup but wanted to share some of my...

Knife received. Looks like it's time to grab some produce to try this out!

I think I remember seeing these recommended by one of the makers active in this forum, but more for shaping/thinning/rough finishing. What grit did you go up to?

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Damn, it hurts losing a winnable one due to hangover. Looks like the championship game is going to be close, GL Dave & Ramon!

I keep getting wasted Saturdays before matchups with Dave and missing last minute adjustments... poor showing regardless. Highly doubt Claypool's going to be held to less than 4 points but it happened last week!