Lurkernomore

I wonder what the special heat treatment utilizing charcoal and water is about. Almost all Sakai knives are done like that, so it must...

All of the knives mentioned should be from these people: https://www.hokiyama.com/brand-global They work for everybody everywhere and...

That is some bs. Zdp 189 isn’t even all that good of a steel. And konosuke is a very overrated brand. And that’s a fact.

Excuse the double post but I’d also like to share a resource (that’s probably well known already): The best resource on Sakai knives...

Ground boundary is a mistranslation. Ground refers to the mild steel layer of the blade, called 地金 jigane (vs 鋼 hagane). Jizakai then...

Tanaka‘s work across brands is pretty uniform, what you’re really after here is grinds and finishes that aren’t done by Tanaka.

Watanabe has to reflect the fluctuations of the yen. My recollection is that the Wat Pro nakiri has doubled in price since I started...

Ordering the pro nakiri from Watanabe-san directly is 40000 yen, not sure how you can get it in Europe for 190 euro?

Thanks for being a voice of reason. Personally I disagree with those who are saying 'both sides made mistakes,' and I find the excuses...

Any chance you can go to Kyoto instead? Tokyo is tedious “kaiinsei“ members only nouveau riche bubble age style bull. Edomae is...

Get a wakui. Watanabe is charging baka gaijin prices. Nowadays with the weak yen they’re better than before though.

I've had at least 10 Wakui's now, give or take, and continue to keep picking up more. I like em that much. The migaki/hairline finish...

Reddit is fine, especially if you have a specific question about a niche topic. And as far as food stuff goes, the tinned fish community...

That’s because it’s a stainless blade. They’re always like that, no jigane on the back as the bar stock is prelaminated on rollers. The...

BNIB - $4000 shipped in USA/Canada.