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They do require a commitment to use and maintain. I recently had a friend who placed an order for a CI pan and after showing him my pans and explaining the process, he cancelled it real quick. He's the type that likes to leave pots/pans in the sink overnight, so that would have been a disaster...

Thanks James! That was exactly what I was looking for. I really appreciate the knowledge drop! Happy Holidays everyone!

I currently have 2 double bevel knives, a Ichimonji 210 W2 gyuto and a Hiromoto AS 190 Santoku, so this will be my first foray into single beveled knives. I understand that it will be a learning curve, both to use and to sharpen, but I'm ready for the challenge. This is also, why I'm asking...

Thanks for the response Dave! I hope you didn't take my inquiry as meaning that I had any sort of negative impression of the line. I just meant that I didn't see much user feedback on forums and such. I was just reaching out for some user feedback if there was any to be had before I pulled...

Hi, I'm new to the world of J-knives and have spent the better part of the last month reading various posts on this forum. I'm currently looking at a Sakai Takayuki Tokujo single bevel yanagiba and just wanted to get an idea about the general quality of this line of knives/what to...

The Kanji on the handle is the same kanji as the ones on the blade that the OP wanted identified.