Recent content by Messer Mojo

Not Customs fees are calculated in % and it varies, depending on the purchased goods. For some goods it's as low as 3%, for other things like knives it's 8,5%. (at least here in Germany) Hamono.nl prices are pretty much normal from what I saw, but they aren't as cheap as some of the...

I'll give my input: Culilux are good knives, but I recently reviewed them and they are not optimal for pinch grip. In fact, I didn't like the balance (and weight distribution) at all, compared to my much lighter Japanese knives. Cutting performance is good though. It's definitely a good knife...

Technically it's best to use a honing steel for German knives and a fine ceramic rod for Japanese knives. But personally I would buy just 1 fine ceramic rod for all knives and probably a leather strop with diamond paste for your Japanese knives. And as long you use light pressure and an...

How big is your Hasegawa board? I've heard it's possible to straighten the board, but I haven't tried it myself. I found this here in another thread. If your board is rather large, I would try using warm/hot water to heat the board up.

Yes, I really like Tsuchime too! But what I really like about Japanese knives is the variety, the craftsmentship and the choice. You can have 10 Tsuchime Finishes and all of the look and behave different and they obv. also can be combined with other Finishes. And the innovation that comes from...

Its probably the Ginsan Nashiji Series.

These fine honing rods are perfectly fine even for super hard steels. (like AS for example) Yes, they are not ideal ideal, but they work pretty good as a quick touch up as long you use them correctly. You have to apply very little pressure and hone each side ~3-6 times.

The options you listed are either not ideal (diamond rod) or too small for kitchen knives. I think the best option would be a fine ceramic honing rod like this one: (I prefer this one over the one you listed because of its oval handle)...

Nakiris are great too and so underrated. (but Bunkas are probably even more underrated) There are some great hybrid Bunkas, that have a lot of traits of a Nakiri, so it might be worth considering one of these. Either way, IMO its best to use a bunch of different knife types/brands and see...

I always hated that EU, and especially German prices, were way higher than in the U.S. and that we (Germans) had to buy in Japan, the Netherlands or Sweden. So, I decided to open my own shop. My shop won't be as big as Meesterslijpers, but I'm going to have a good selection of high quality...

Willkommen! Are you looking for a stainless or a carbon steel Bunka?

As previously mentioned, you should try to remove superficial rust with one of the mentioned chemical rust removers. (BKF = Bar Keepers Friend) If that doesn't remove the rust spot entirely, try a rust eraser. In most cases it should be enough. It won't affect the knife at all going forward.

To try to answer OPs question, I think it depends on a lot of things. When it comes to professional environment and practicality, some sort of stabilized synthetic material like Micarta or G10. Material that is durable, stable and easy to clean. The best wood/wa handles, from a pure...

I'm currently into True Crime Documentaries again. Making a Murderer was one of my favorite Series, because of the sh*t that happens there. I still recommend Making a Murderer for entertainment purposes, but it leaves so many questions unanswered. However, recently another documentary has been...

Tsunehisa Ginsan Migaki Kiritsuke. Beautiful knife, great performance. I really like it so far.