Recent content by jklip13

To put out an argument I don’t think has been mentioned yet: sharpening. Used properly and carefully, you are likely to chip a deba. Cutting through ribs, splitting heads and cutting fins are all suitable tasks for a deba though the likelihood of chipping the edge is high. I sharpen my debas...

In a basket under the turtle-butchery sink

Just my opinion based on 3 years of using single beveled knives. I spend roughly 5 hours a day cutting with both stainless, carbon Awase construction and honyaki single beveled knives. Although it’s true for double beveled knives there is not such a noticeable performance difference with...

You’ll need a brave friend too

There are definitely specific occasions where longer blades give better results, but they are also harder to use the longer they get. Cutting sections of bluefin tuna such as Jabara (the inside edge strip of the belly toro) is much easier with a very long knife. I don’t slice a lot of meat (non...

I just moved back to Japan, these stones are no longer available. Thanks everyone

Price drop to $799 for the Maruka

I think, for better or for worse, the sale and discussion of the sales in question makes for interesting dialogue. I see both the sale and comments/dissagreements as valuable information for a lot of people and, are opinions I appreciate learning from. I agree though that if someone is...

Okudo and Shobudani are sold. Nakayama Maruka and Kato are still for sale

Awesome I'm in

$400 bucks off the Kato (kato's father)

Bump

$150 price drop on everythin

Bump

These will only be for sale until the 26th of March when I go back to Japan