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Japanese Knives - by Tokushu Knife
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  1. R

    To steel or not to steel?

    I'm using a few Masamoto VG knives (new to me a few months ago) and just ordered a set of 3 Shapton glass stones. I've read both opinions - use a steel and don't use a steel on J knives. Anyone have any thoughts or knowledge on this?
  2. R

    100+ year old sharpening stone...

    My girlfriend's father (85 yo) showed us the stone he inherited from his father and has been using to sharpen his knives with all his life. And he has always used motor oil to sharpen with!! :Ooooh: ...as you will be able to see. This is a super old stone. Anyone have any idea what it would...
  3. R

    Mr. Sugai's apprentice Vincent

    Anyone have experience or knowledge of Vincent's skill level and sharpening expertise? I am ordering a knife and will request an initial western sharpening. But Mr. Sugai is gone until July. Should I wait?
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