Recent content by Choppin

I’ve had his knives in A2 and 52100 and really liked the heat treatment. Actually his A2 might be one of my favorite steels - the combination of edge retention, sharpness, toughness and low maintenance (while still taking a nice and slow patina) is fantastic IMO. I’ve only bought from BST...

a tough sale for me and selling this makes me want to order something else from Heiji in the near future... his knives just feel special IMO

I also just reduced prices in the original post

weekly bump! buy 2 knives and I'll reduce total price by $35

for most uses: 240 gyuto: 50mm 210 gyuto: 45 - 50mm I have used 240s with 54-55mm heel height, like Toyama. I enjoy it for specific uses like processing a bunch of leaves, large vegetables, etc. But anything over 52mm starts feeling less nimble and less versatile. I enjoyed my Kochi with...

some like old ho, some prefer newer ho... but everyone loves a good ho

makes sense... AEB-L -like, heat treated to Gesshin Ginga's range... sounds good!

grind looks good! did you sharpen it? I’d like to know how easy this steel is to sharpen

I’m looking for one of those… just in case the buyer wants to sell or someone else has one. thanks!

thanks! the Ittetsu is really impressive in hand, fantastic polish and fit and finish. I'm always on the fence about selling it but here we are hahah.

ooooh, that HSC... where is the balance point? serious Toyama gyuto vibes given the specs...

weekly bump

nice! sounds fun

wohooooo. Mikami? which model?

This is the way! But really, like others said - I'd stick with the 1k for a while until you get consistent results. Throwing another stone in the mix might be just more information to swallow. Having said that, I really like the 3-4k range for finishing kitchen knives and there are many great...