Posting pics tomorrow hopefully. CONUS only.
Toshihirosaku (Wakui) 240 kasumi gyuto from JNS only used 3x at work. Great knife but I prefer kurouchi or stainless cladding for work. Killer grind: still ridiculously thin behind the edge but slightly thicker at the spine than the standard Wakui line gives it better food release and added confidence. Not sure if this is going to ever come back in stock at JNS! $195 shipped
Ichimonji W2 220 #6 cleaver. Bought this off B/S/T because it was falsely advertised as mono-steel. I Don't need a second san mai cleaver and this one is righty-bias (I'm a lefty). Cladding is soft iron, not as reactive as my moritaka cleaver but still reactive. I've put many hours into thinning and it's ready to cut! If you haven't tried a chuka, you're missing out. $225 shipped
Toshihirosaku (Wakui) 240 kasumi gyuto from JNS only used 3x at work. Great knife but I prefer kurouchi or stainless cladding for work. Killer grind: still ridiculously thin behind the edge but slightly thicker at the spine than the standard Wakui line gives it better food release and added confidence. Not sure if this is going to ever come back in stock at JNS! $195 shipped
Ichimonji W2 220 #6 cleaver. Bought this off B/S/T because it was falsely advertised as mono-steel. I Don't need a second san mai cleaver and this one is righty-bias (I'm a lefty). Cladding is soft iron, not as reactive as my moritaka cleaver but still reactive. I've put many hours into thinning and it's ready to cut! If you haven't tried a chuka, you're missing out. $225 shipped