Recent content by miggus

This one has helped me through the second half of ARM. Denka 165mm Nakiri. It is the last of the 165 Nakiris I kept, usually they are too small for me. This one is, too. But it is a very nice specimen of Denka. Completely straight, very thin yet stiff. Grind is super lazy of course, but it...

Ah, I'm partaking in ARM with one of those so far :) It's one of my oldest knives, I got this when they still directly sold to the customers. Maybe 10 years ago? I'd have to look. I must say, it is still a favorite. I have a good routine managing the iron flanks - just wipe them with some...

Oh wow! I guess joke's on me then :D Thanks for clarifying!

Okay, it's not a horror, but it is ebay. Please adore this "Japanese Kitchen Knife" Yes, exactly. I mean, maybe that is why Henckels calls it "International"? Then again, it is on sale for 23€, which is a better investment than a lot of kitchen knives out there.

Thanks @jaydee. A year ago, I'd have been all over this, right now, I am rather reducing knives and stocking up in other areas :D

And sold. Thanks KKF!

SPF, the Moritaka is.

And yes, I know about reddit. My post keeps deleted there without giving reasons, so I stopped bothering. Let's see if someone here wants it too EDIT: Fixed, put on reddit :)

Bump and price drop

EDIT: Sold elsewhere I've had this knife for about a year and cooked maybe 15 meals with it. It has signs of light use, mostly scratches. Visually it is clear that it isn't used anymore, but there is only very little actual wear on it and no damage. I gave it a light sharpening once on a...

What an interesting sale. Looks like a fascinating knife.

I didn't acquire it when I ordered mine with a straight back :)

Ah, I am quite curious about that. I got a K-Tip Gyuto from Isamitsu, but that was a custom that I gave them a lot of specific wishes for. I wonder how they do if left to their own preferences.

Interesting! Did you give them any specific wishes or just order it as is from their website?

Sounds like a plan @nickkon1. And when you feel that it's time for a flat cutting edge plus a tip, you might as well go straight to a K-Tip Gyuto :)