Recent content by LemonZeus

:D Not yet…my time hasn’t comes yet to dip my toe into jnat. Plus my wife will probably hang me upside down if I‘m buying “a piece of rock” that costs few hundreds dollar, also just bought Tanaka Kyuzo and a furinkazan deba recently so needs some time for my wallet to heal.

Yes very true, I’m a sucker for 210 gyuto, I thought I want to get nakiri since I haven’t have one, but then again I might not use it as much and the sharpening technique would be a bit different isn’t it. Hinoura is too nice and expensive for a mule.

Looks like a fine knife, I’ve been wanting to buy a jnat (but I will save this for another discussion) from them too maybe add them together for free shipping. Thanks for the heads up.

I’ve been to both, they are very good, they will be my last resort depends on what recommendation I received here. Thanks for letting me know on knifejapan.com saw their website once completely forget about it, lots of interesting blacksmith that I’m not aware of.

Hi everyone, I thought I post it in this sub rather than on The Kitchen Knife sub because it’s mainly sharpening related. So I need a recommendation on a cheap but decent quality carbon knife for me to practice on kasumi finish on the kireha. I have a Tanaka kyuzo wide bevel knife, a SKD...

I’m using 3m micropore paper surgical tape to wrap around my fingers tip to prevent skin abrasion. One time I’m doing thinning I had cuts all over my finger, just worried if there’s any health hazzard of the silica and any chemicals from the whetstone entering via open wound. This paper tape...

Thank you all for the warm welcome.

Hi Nemo, I’m a Sydneysider.

Hi everyone, I’ve been lurking at this forum for a while, normally checking out the new knife thread for inspiration for my next purchase. So, I thought I gather up some courage to chime into the discussion of this rabbit hole of kitchen knife. I’m still newbie, have couple of J knives and...