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Knife block overflowing, & more coming in, so one of the two knives must go! But I don’t have the heart to choose, I love em both. $295 CANUS Shipped either one, your pick. Thread re-born celebration 🤗 Reduced to $275 The AS Fujin is a 180mm Gyuto, about 184/185mm actual edge length IIRC...

Wanting to put my DIY in the hands of KKF peers for some reality check, and inspired by recent creative pass arounds, I’d like to do a psssaround on this Knife: Toyama Dammy DIY It’s NOT a Toyama Dammy obviously, it’s a DIY gyuto with the same steel/profile/weight/grind & pretty much performs...

I recently agreed to purchase a Tsukasa Hinoura KU gyuto listed as “conus”, which indicates to me that the price includes pp fees & shipping in the US. After sending me the PayPal address, the seller asked me to pay by F&F. I did not feel comfortable, so I sent regular payment. Seller then...

Covid-19 project gets a bit crazy some times 😜 Here I want to make my own Toyama Dammy. I had one that I really liked, but it didn’t offer anything more than the iron-clad at 2x the cost, so I couldn’t justify keeping it. However, I’ve been missing it ever since I sold it. The goal is to make...

As the title says, Shig & Kato raining cats & dogs? I am not an apocalypse conspiracrist, but what’s going on? I am pretty oblivious about things happening around me, am I missing something?

Haven’t seen much of etching going on here except bring out Damascus or Edge contrast, but it’s supposed to be so much more. Let’s see what you’ve got. Here is my example: Etching of a 52100 petty, a fun experiment.

This rare gem is a catch & release to complete my KKF education. A perfect knife in each & every-way with a perfect profile at the FKF desired edge length of 225mm, no more debating between 210 & 240. The handle is Ironwood Mario D handle, right handed, with ferrule taper to the right side...

For years I was happy with Poly board for everything, until forums turned me into end grain, things got complicated. My first end grain was beechwood, had to toss it because the meat juices eventually ruined it. I use my current walnut/maple end grain mostly for veggies, and a Olive wood board...

Selling TF Maboroshi that’s been reviewed next to 210 Shig& Toyama. See link with more info: Review Shigefusa 210mm Kasumi vs TF & Toyama I have a knife block with one-in one-out policy. Any new coming knives will go through a battle with existing knives. In the end, there’s always a knife that...

Bored between DIYs, & running out of slots to keep my knives. As hard as it feels, I must let some go. I made this Yo conversion in the thread below, I really wanted to create something special, something no one else has done before, I was happy with what came through. It’s a one of unique...

Looking for one with the dragon on it for a project. Beat up or abused doesn’t matter.

Just got this notification but I can’t find where it went ?

I got rid my Japanese rice cooker because it uses potentially toxic PTFE Teflon nonstick pot. All of them are like that. I went on a hunt for healthy ceramic pot based small rice cooker instead. Turns out, it’s not available in the US. There’s only one model of Japanese Model Tiger with...

Covid-19 project gets a bit crazy sones times 😜 Here I want to turn the 180 Shig. Nakiri. into 180mm gyuto instead, before I start, what you guys think about the profile? I like it tall, aiming for 48/49mm heel height. I can make tip higher or lower, pretty much anywhere I want it before I...

Haven’t seen much about Doberman on KKF, more on CKTG forum, but the guy Gaby, who won Forged in fire champion in 2017, and custom kitchen knife of the year at blade show 2019, was quite an accomplished All American blade smith. The knife for sale is a Doberman 210, extra tall, made with tough...

MUTSUMI HINOURA AJIKATAYA. 210mm KUROUCHI NASHIJI Gyuto. White steel, sharpens up like a dream to a screaming edge. AJIKATAYA Is the house brand of Hinoura gyuto, now taken over by the son. It’s a typical Sanjo middle weight with thick spine out the handle @ 5mm, very comfy to hold & to apply...

My cousin used to show off his ability to peel apples without breaking the peeled skin, its one long string when done. I could never do it, the best I’ve gotten was two strings. I don’t feel my petty or German paring knife are the best tool for this, he used pocket knife with skinny blade...

Looking for a Middle weight to WH KU gyuto. Pretty much ruled out the entire Village of Takefu people, too light/thin/low etc. The Ajikataya KU W#2 caught my eye. 189g for a 210, 50mm tall, solid middle weight similar to my Toyama but KU. However, I am a bit confused by the varieties...

Looking to try Watt 210 KU or similar. Please feel free to recommend similar beefy KU gyutos

Looking to try out a 210-220 Wrought iron clad gyuto from reputable makers. Willing to order elsewhere if not too long of a wait. Feel free to post What’s out there?