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Thank you all. I am in the works of buying this from maxim http://www.japanesenaturalstones.com/ohira-range-suita-lv-3-5-a1240/

[/IMG] I dont read japanese but im sure ive seen the ones in the middle somewhere. :surrendar::surrendar:

Im leaving the U.S. soon with about 8 knives and around 7 stones in my checked baggage and I was wondering if any of you guys had any trouble transporting.

That was exactly what I got from his messages. I got somewhat confused in a need to buy a uchigumori. If i had the budget then I would buy one, sadly I do not. But all this confusion somehow makes me more excited in owning one. For a time I was sure of the Aizu. Now, I THINK the ohira is the one...

I was just asking him if i could jump from aizu to ohira. He said that aizu is a stone for hobbyists and that a synthetic can do better. Then he proceeded to give me that progression. I wasnt even asking anything about polishing or edges. I think he's answering in general.

My current stones are: JNS300 Shapton 2000 1000/6000 Mizuyama Kitayama I'm about to buy my first JNat. I'm currently in the talks with Shinichi Watanabe. With research and questioning a lot of people, I have come to conclude that I would like a medium and a finishing stone to somewhat...

Man, you guys are just the best. Im currently picking between #2, #8 and #9 at the aizu page under watanabe. And a 45000 yen and below ohira renge suita. Will post once i decide!! Thanks guys

I've read that youre also an advocate of the aizu if i could only have 1 natural stone, right? Should I?

This is excellent! Can't wait to decide what my 1st jnat stone to buy from mr.watanabe.

I ordered my on Sunday and it's still on awaiting fullfilment today wednesday. Is that normal? This is my first time

Ramsey and redzepi both have customized handles for their takamura hana

Thank you jon! I guess I will!

Okay. I've already established that I don't need it. I don't do japanese cuisine exclusively. But a knife is a knife. I want one. Why? To learn, to be inspired, and because its oh so cool. Im comfortable sharpening single bevels and have the equipment. I know its not just for making...

Stunning! Glws

Ontario 7" butcher

How bout a ontario old butchers 7" knife

I only have two months left in NYC since I am a J1 visa holder and trainee. I currently work in one of JG's restaurants and I feel that I need to learn more elsewhere since doors shut quickly for learning where I am at. If you could help me stage at your restaurant, I would be more than...

Beautiful

Whole chickens, halibut, sole, salmon, black bass, hamachi, lamb rack, veal rack, tenderloins and lobsters. I always do something of the above mentioned everyday. Not all everyday but, you get how restaurants work.

Say you only have one knife for 90-100% of butchering tasks in a professional kitchen, what do you reach for? I've been thinking about a one knife to do it all for butchering. So far, I have seen videos of a mioroshi deba doing all sorts of protein all other butchering knives do (Chicken...