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haha I was pointing it out for fun, don't worry tjangula!

I think you mean "definitely"! hehe ;)

So I just ordered my tanaka 210 with James' website! Great guy and great service, can't wait to get it! Thanks a lot for the input guys!!

Very nice knives!! Love the wa handle

^^ cool thank you for the input!

Cool I'll be waiting!

Push-point sharpies are the best!

Nice, how do you use your knife (rocker, push-cut, chop)? I will be getting more pictures from the website tomorrow! You have pictures of yours?

This method can be practical for restaurants that don't have proper installations for dry-aging. I've tried it personally at home and its a quite interesting result. But I agree that the price does not make it practical

No worries supersayan, thank you for the correction

Yes I think so too ;)

I read your email this week after doing a search about the knife on the forums, thanks tj!

Nice, given the beating you give your tanaka on your videos! What stone combination do you recommend for a pro-kitchen environment? I dont always have the time to make the long ritual of sharpening my knives.

Sweet can't wait to own one and make shallot brunoise!! My fav part of doing mise en place :D

Haha I got that much ;)

Dude I watched all your videos last night... No **** tanaka! Loving them, wish I had the time to make some too...

Thank you for the extensive research chiffon! To be honest I have my eyes on the Tanaka R2 at the moment! :) *Chiffon is "rag" in french, sounds weird! hehe ;)

Well I'm pretty much convinced! Also, watching a few of Mark Theory's videos on youtube helped quite a bit too hehe

Merci !

Thanks I'm checking it out