Recent content by False_Cast

Masahiro MV and Moriya Munemitsu Ginsan.

Can you guys EDC fixed blades up there in the great white north? I use a mora stainless companion or classic (latter is carbon). They’re cheap and I value the scandi geometry and ease of edge taking for these tasks. Super steel for camp knife? No thanks. Been there. Everyone needs an opinel...

I like mine a little thicc and have really liked my Masahiro VC 270 suji. VC is carbon. I bought a non-knife guy buddy the Masahiro MV (stainless version) gyuto and the steel is very nice for the price. Similar purpose as you, needed something that is tough and stainless but still good steel...

You must believe that it’s an accident that the sharpening info question is on the questionnaire. Recommendation: buy stones and learn how to maintain your equipment before buying specialty equipment you’re not set up to take care of. Sujihiki recommendation: - Masahiro VC, incredible value...

Those are the “coke bottle” micarta pants. Upgraded Ashi scales. I think they’re what they put on the stock honyakis but also offered on some upgraded mono standards. Contoured western attire.

Cannot believe this sat so long with such mediocrity flowing in and out of the classifieds these days. Nice knife and congrats to buyer and seller for a good deal.

I like my Masahiro VC steel on the stones; though it's a suji so it doesn't get the board contact a gyuto does. The carbon western Ashi Gingas I've had (240's) were/are less lasery than what I've ready people say. Not beefy but not crazy thin. I really like them. Try a Suien from JKI and...

You don’t want to make a new low spot on the other side, though.

Probably the wrong one; just a 16 oz smooth face hammer. Trying to move as little metal as possible; gently.

Leveling the bevels of my new Okubo 170mm nakiri with a Shapton Pro 220; a couple of low spots on the starboard side but nothing too bad, a few hammer taps assisted.

Thoughts & prayers.

Completely agree. Underrated combo for a family kitchen is a 165 carbon nakiri and a 210 stainless suji. Add a bread knife and a parer and you're having fun.

Cancel me if you want but I won't deny reaching for my CCK 1302 when it comes time to slice a baguette or any moderately sized loaf. Thin blade that won't chip? It's the answer.

Great opportunity to try a nakiri or a CCK cleaver. They're affordable and even though I've diverted almost solely mono steel I enjoy a pair of traditional san mai aogami core carbon clad nakiri. I suspect they will get more use than you'd suspect in a home kitchen. They're for vegtables. Who...

That reaction score/post ratio speaks for itself lol; a net negative.