Recent content by hanson279

Togo Reigou in the end is just another type of metal. Ask yourself if you care about the steel and notice the difference between them when you slice up the kitchen. Do you feel the difference between the steels when sharpening? If I were you, I would get the honyaki especially if you have been...

Was able to snag one of these beauties. Sold out within the first few seconds while I was still browsing the pictures but luckily was able to catch the last one.

Was there something wrong with the Kato? In the listing, it seemed perfectly fine.

Kato sold within the first minute. I wonder how many people were waiting like sharks circling the waters.

I have contacted several actually. It all comes down to which blacksmith you want and if you have a preference for a specific sharpener as each one will usually vary by company. If you have the specifics in mind I can give a more concrete answer but I ended up with Tosho.

Appreciate all the input. I'm finalizing my order with a vendor and all that's left is the quoted cost to put myself in crippling debt. I ended up going with Togashi and Yohei due to availability and their Hitohira honyaki line is impeccable. They don't work with blue #1 anymore so picking blue...

I feel like I need to clarify I have tried more than enough knives in the past. There’s some I like and some I dislike sold away. Now I don’t go and write down the exact specs of each and every knife and take down their measurements on why I liked or disliked the knife. That’s why I kept the...

On a practical note, I'm not expecting anything out of a honyaki that I can't get with a regular clad or monosteel. On a personal note, I appreciate the work, aesthetics, and craftsmanship going into the knife. With that in mind, I want something tailored to me and maybe even a little...

I guess I can go measure my edges and spines and find a range for what I would prefer. I don't have experience ordering customs from Japan. Do they usually not accept such specific requests? I was also debating just saying give me a 53 mm knife and let the smith and sharpener do the rest. As for...

Maybe it wasn’t clear what I wanted in my post. My question basically boils down to how should I should get my point across over than the specific measurements. Should I just say I want a thick spine thin edge convex grind or do I go into even more details? Ikeda or Togashi? B1 or B2? Any...

While I understand why the recommendations for an established line of honyaki's are coming from, it is hard to find what I want. I have already talked to multiple vendors about my needs and 90% time ends up being out of stock with a similar weight vs a custom or multiple compromises being made...

My current collection is all over the place but with a blue SS clad Toyama, SLD konosuke, Kramer carbon euroline, Kurosaki VG-10 fujin and some others I have sold/traded. I'd have to say I love my Toyama with the thick spine, thin edge, height, weight, distal taper, and overall profile I guess...

That is a route I don't plan to go as far too often 53 mm is a hit or miss, or the aesthetics are off, mixed reviews, or just overall missing some element I'm looking for.

Been collecting knives for a while now and have been lurking in the forums ever since. I feel now is the time to get myself something special and hopefully convince myself this will be my last (at least for a little while). I have narrowed it down to either a B #1 or #2 steel 240mm honyaki gyuto...

Hello, fell down the rabbit hole and have been lurking for a while. Now I actually have a question in mind so I need access to the post.