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About to try using sandpaper to refinish a kagekiyo wide bevel without having to flatten the hollow grind on stones -- looking for tips so I don't mess it up! I'm thinking of doing a 400-800-1000-1500 progression using a cork or eraser, so not up to a true mirror finish, but aiming for a...

Got this kagekiyo b1 black damascus, and noticed the spine has zero taper, and almost seems to thicken near the tip. Anyone have similar experiences or thoughts about this spine profile? It works just fine, maybe hesitates on horizontal onion slices, but is this normal? Sharpener is Nishida who...

So I impulse bought a kagekiyo damascus for the new year and need some funds! Both prices include CONUS shipping and Paypal G&S. Kagekiyo 240mm Blue 1 sujihiki: $325 $315 Bought for $350 on the facebook bst, sharpened twice, put it a bit low on the stone and got the scratches pictured along...

Anyone have experience with kagekiyo's white 1 vs blue 1? I currently have a kagekiyo B1 suji, maybe thinking of getting it a B1 brother gyuto, but am curious about how the W1 gyuto compares in terms of edge retention, hardness, etc on these particular knives. Also open to hearing about how W2...

Asking $50 $40 shipped CONUS, OR $15 bundled with this TF Mab I have for sale ($275 for both): https://www.kitchenknifeforums.com/threads/wtt-fujiwara-maboroshi-180mm-gyuto-district-cutlery-regrind.67310/ Length 145mm, height 36mm, weight 163g. Purchased for $100 from Strata Portland...

Teruyasu Fujiwara Maboroshi White 1 180mm gyuto, yo handle. Purchased last March from Knifedxb for $240 + $80 for the District Cutlery TF regrind service. Asking $290 $240 shipped CONUS. Used fairly regularly in a home setting, sharpened once on a Shapton pro 2k since the regrind. It used to...

Withdrawn 10/16: decided I'm gonna spend some more time with this knife, thanks KKF :) Bought two months ago from Syoukon Hamono in HK for about $450 usd which included the custom handle, asking $420 $400 $380 shipped CONUS. Used a total of 4 times in a home setting and touched up once on a...

Began noticing some separation between the cladding waves and the core steel on my sakai ichimonji mitsuhide deba - I can feel the bottom one slightly when I run my nail over it. Should I be concerned? Could this affect durability?

What are the forum's thoughts/experiences using single bevels on cooked food compared to double bevels? If the ura side is meant to increase performance for tasks like slicing raw fish or breaking down raw chickens, would a yanagiba's ura side prevent friction when cutting through a steak...

I'm thinking of picking up a fish butchery knife while visiting Osaka/Sakai soon, and I'm curious if anyone has experience with single-bevel funayukis for fish butchery. How much more delicate is it, and what kind of fish can be broken down with a funayuki vs wanting to upgrade to a heavy duty...

I got a 210mm Tetsujin metal flow kiritsuke recently, and despite removing the lacquer, the friction I feel using the knife is still pretty insane. Like the knife halts halfway through an onion and can't perform horizontal cuts because it just sticks. Normally I'd think this was an issue with...

Hi, long-time reddit and facebook japanese knife group member here. I'll just list my top 3 knives here as a bit of an introduction to my collection: my mazaki kurouchi 240mm gyuto is my favorite by far, but my kobayashi sg2 240mm gyuto is probably my best performer. I reach for my 180mm...