kpham12

My first Shihan

Looks great. I’ve always felt certain knives need to fit their owner and remembered when we first talked about this knife. I thought...

The9 gyuto from @enrico. Raised the shinogi a little and reset the edge to near zero, just a little bit of nail flex. Got the tip nice...

Did somebody say something about whales?

Touched up the edge with a few passes on the Shoubudani asagi I picked up from Bico Doce recently and I get the natural edge hype now.

$25 department store cleaver vs dog treat. Cleaver giving a FU to the threads on edge retention and chipping while the knives on my rack...

Ashi W2 mono micarta western handle & goko W1 mono wine colour parka western handle

Putting up my Kono cleaver as possible trade bait for a Kipp. The bevels have been worked on a bit and polished by @kpham12 who did a...

Some prep for ragu alla bolognese with my really nice Sturmschwalbe Gyuto 245mm x 56mm x 4mm, 14C28N. Playlist: Sturmschwalbe Gyuto

Mine also arrived yesterday, and whilst I can’t compete with that photography I can provide some comparison shots against my Seiryu. My...

New Wakui Kasumi Workhorse 210mm, 6mm out of the handle, 0.19mm ~1mm BTE, 256g, assertively balanced at the second kanji from the choil.

I thought they always had a stainless version but this is a new Suien cleaver according to the description. Looks like Mono VG10...

Finally here

Wakui cladding is pretty average reactivity, but reactivity is more dependent on surface finish, higher polish = less reactivity so if...