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Thanks for excellent service Mari. I'm so happy that you helped me in the store while it was so busy and got crazy. It was a good event and so enjoyed. Thank you. A+ Fendy (d3st1n).

Congrats Ben.!!

Takohiki purposes is for cutting octopus, but in Tokyo many Japanese chefs use it for slicing sashimi (not sushi/nigiri), because at the end of the knife is square and not curve enough and so uncomfortable to slice. I don't recommend takohiki for general slicing purposes. I will cross out my...

Welcome to KKF!!!

Thanks Craig & Debbie for hosting this event, also thanks to everyone to showing all the good stuffs. And I will see you guys again next year at Chris's...... Cheers. Fendy (D3st1n).

Welcome! !!!

Welcome

Hi. Welcome to KKF...

Welcome to KKF.

I prefer carbon for my yanagi. I been working as a sushi chef for over 10 years, I have experience with both carbon and stainless. From my experience, carbon (specially b2 which is my favorite) has more sharpness, I slice hundreds or even thousand slices everyday and still sharp enough. When I...

Thanks for the inputs and comments, really appreciate it. ...

Thanks for review and your experience with this knife. Now at least I can picture it a bit. ... thank you. .

I live in south philly (7th & jackson)

Hey jon, thanks for your reply. I want to know about the durability of the steel. Since I searched in some sources price is so reasonable.

Is it easy to get authentic japanese knife in jakarta, indonesia? Any trusted shop? Or local online web shop?

Hi welcome....

Hi Anton damn!!! how many knives do you have exactly? Lol I'm so jealous. ..

Welcome to KKF

Does anybody have any experience with aritsugu type A (gyuto perhaps) ? Any reviews? Thanks... Best regards' destin

Welcome