Recent content by ile74

Awesome set. I would buy instantly, but don't have time to learn righ handed knife skills.

As in any collectibles, good knife is quite simple thing. It''s just stories and myths raising the price and desirability.

Yoshikane SKD 270 mm gyuto arrived safely. Practically BNIB to my standards. Beautiful knife with better handle and nice saya. Sharpness is like a new and it's crazy thin BTE, great cutter. This was my best transaction experience to this point at KKF. Strong recommendation for @Prajwal. Thank you.

1500

Zakuri tick lot of boxes. I was looking also Hatsukokoro Kurosagi Aogami Super Gyuto 24 cm from Meesterslijpers It's a bit more expensive, but aogami super and bit better handle. Zakuri from Meesterslijpers is also nice. Any downsides if I pull Hatsukokoro Kurosagi?

I would have bought that, but it's 210 and not 240.

Actually my grandiose idea was to turn basic rustic knife to look like something like Tetsujin kasumi or Fujiyama Kaiju 😁

That's what I'm thinking. If we discuss Rikichi Gorobei, does it need thinning at all? What stone grit you put it out of the box? I think i doesn't need other than polishing. No need to put it #180 Suehiro Debado. As a home chef I don't even notice all the details, but my thinned Muneishi gyuto...

That's what I'm thinking with Rikichi Gorobei. I can improve it more easily if base is good. But I'm still surprised for the thinned and finished result with originally very rustic kurouchi muneishi gyuoto, which was my first J-knife from 2019. To me it's now far better cutter and quite nice...

Thanks, I think Mazaki need a bit thinning, but I like Mazaki as it is and don't want to convert it to totally different knife. Thank you, I have been eyeing Rikichi Gorobei, but its finish is too good and ready. I need more rustic, robust and unfinished. Something from Knife Japan? I have...

Shallow low spots are not problem. Actually I have already converted my first Japanese knife (Muneishi 210 kurouchi gyuto), but there was huge and deep low spot on kanji area. If I want to grind it away, I'll lose the kanji totally so that's bit too much. I have Hatsukokoro Yoake 240 kurouchi...

I'm looking affordable gyuto for thinning and polishing practice. It could be migaki or kurouchi finished, but no deep low spots because I want to turn it stone polished full-convex kasumi finished. So basically it should be medium workhorse, good heat treatment, blue2 or white2, iron clad and...

I’ve done horizontal cuts wrong all my life. Have to press onion tightly to cutting board with strong palm grip.

Nice, that invention makes belt sanders and sharpening wheels obsolete 😆

Almost worth teaching myself how to become right handed 😍