Recent content by Fantality

This is my first carbon steel knife. I bought this Masamoto KK Kasumi Usuba, used it some, and then put it back in the OEM provided wax paper wrap and didn't touch it for months. Apparently if I wasn't going to use a carbon knife for a long time, I was supposed to oil it. My untrained eye only...

Will send you a dm!

Hello, I was wondering if anyone knows how the bevel angle on this knife is set from the manufacturer. I currently own this knife and I sharpen it 50/50, but I was wondering if it might have had a different angle in the beginning. Thanks!

Hello folks, I'm looking to buy a 180mm+ Usuba. Please let me know if you have one for sale. Excited to see what kind of gems the KKF community has been holding onto!

Hello guys, I'm aware that a lot of the users on here are very fond of Japanese knives, but I was wondering if Wusthof Classic Ikon would be a good grab at such a big discount. If you needed a Nakiri knife, would you get this one? Or find something in the Buy/Sell/Trade section on here? Any...

The whole blade was, i believe! Other chefs and I actually borrowed the knife in question whenever we worked on the cucumbers. It's definitely not the cutting technique because I could cut normally and no cucumber would stick. However, I'm aware of the verticle technique where you just glide...

My ex-head chef's "chef's knife" i mentioned above didn't even need to have the cucumber fall off at the shinogi line. The cucumber just stayed in-tact, in the same manner it laid there before it was cut into a hundred pieces. I would like a knife that can replicate this and I was wondering if...

I'm looking for Gesshin Ginga. Also, I'm still looking for a Nakiri. I read that Watanabe and Toyama nakiri are very good. I'd like to try those knives or other nakiris that are similar, or just any good nakiri to be honest. I'd prefer a bigger nakiri, like 180mm. I plan on mainly using...

Hello, I'm a sushi chef and one of the vegetables I chop all the time is the cucumber. I shave the cucumbers into thin layers using the katsuramuki method and then I chop them up thinly to be used in rolls. Right now, I'm simply using my gyuto-suji hybrid knife, which I use for pretty much...

Sorry for the late reply. Hello, yes I'm looking for an Usuba. Yes.

Hello, I'm in the market for an Usuba/Nakiri. I don't have much experience with Japanese knives but I tried (and currently still own) a Suzuki/Gyuto hybrid Gesshin Ginga and I love it. I don't need super premium knives and Gesshin is more than good for me. If anyone is selling a Gesshin Nakiri...

I've been away from the knife market for a while but I'm most likely getting back into the culinary field and saw these deals pop up for me. They are both Shun and I know Shun for the most part isn't looked down on but isn't admired either. For the sale price, would you recommend these or still...

Bump. Also interested in stone sets of equal caliber. Not looking for something expensive.

I accidentally washed my Gesshin Ginga with the green side of the scrub sponge. Now, my knife has a million micro-scratches. I'm trying to make myself feel better by telling myself that knives are tools that will inevitably get damaged. Logical, yes, but it's not working well enough to help me...

Was this a custom saya? Or did you just buy one of their standard ones.