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Each stone is in excellent condition and comes with original box. Thickness listed below. Description and specs can be found at Japanese Knife Imports. 1) Gesshin 220 grit pink stone. 50mm thick. $20 plus shipping. SOLD 2) Gesshin 1000 grit extra large stone. 57mm thick. $75 plus...

I have a Toyama 180 deba and it is very nice. Takes a great edge and holds up -- no microchipping. My favorite Toyamas are the 270 Gyuto and 210 Nakiri.

I wish I had your experience Dave, but the knife I had took an edge like the Forschner I gave to you. I don't mind inexpensive knives, but I won't purchase or keep anything that is difficult to sharpen.

I personally would (and did) start with Hario V60, Aeropress, a good grinder, and the best organic coffee available from a local roaster. You can go the espresso machine route, but I suggest that you first develop your coffee palate before diving into a fancy espresso machine. Also consider...

My advice (seriously) is to sell it on eBay for $11. These knives are **** and a waste of time and energy unless you want to wear down your stone. I ended up selling mine because I could not get it to take a sufficiently sharp edge, otherwise I would have kept it.

I received my Toyama 210 nakiri yesterday, finally after DHL lost the package but found it a week later. Whew, glad they found it! This thing just glides through vegetables. Very tall, hefty, and nice. I'm glad I bought it during the discount.

I kept two myself. Glad you like it.

I am out of beeswax, so my career as board butter manufacturer and salesman has ended. Thank you KKF!

I'm almost out of material now. Two remaining.

I have 11 left to sell. This board butter it is made from food grade mineral oil and cosmetic grade beeswax which is food safe and ideal for your cutting boards and knife handles. The typical board butters are hard and too waxy in my opinion, which coats the surface with a layer of wax that...

The gentleman from Florida gets it.

Bump. Anyone? This is hardly worth my trouble of putting it in a box, but it is a capable knife which needs a home. I don't want to put this in the trash, so who (in the United States) wants it for $0.00 plus the price of shipping/PP fee? PM me your PayPal address and zip code, and I will...

@Choppin: can we get a few photos and choil shot of you 180 when you receive it? Just curious if it is the same as mine and also curious whether you like it.

I misspoke; I ordered on 19th, and it was shipped on 20th, will arrive tomorrow 23rd. The status was not updated until today. . I don't think so. The discount is offered to attendees of the JNS gathering, however he extended the discount to all.

Watanabe Yanagiba and Toyama Sujihiki would be my choice.

I ordered October 19, and still awaiting shipment. He probably has lots of orders and wants to do everything together. Not like I am hurting for knives. :biggrin:

For sale is my old R.H. Forschner Breaking Knife. I used this over many years for filleting fish and cutting meat. It is probably 35 years old, however it still has a nice profile. It is a sturdy, stainless steel knife. It has a decent edge on it now, but I could get it sharper when I had an...

Sadly for me, no, but my Wife had a glass of wine with it. I am eating a Ketogenic diet to keep my blood glucose low, so I have deleted alcohol from my diet. I miss cocktails, wine and beer, but I'm sticking to my plan.

Spanish cured meats: Jamón Pata Negra, Chorizo Ibérico, Caña de lomo, and Salchichón Ibérico Foie Gras mouse encrusted with pistachio Assorted cheeses Life and food good!

I am not a pro chef -- I am an amateur home cook. I find Toyama to be extremely reactive, but Mazaki not very reactive. But again, I am cutting just one hour a day, not 10, and if I am cut onion or citrus, I keep a wet towel on my board. That said, my 240 Toyama seems to have become less...