Recent content by mqphoto

You have pm or do you ship to Sweden?

Im at work now, i will post some pics on Thursday.

This Is ONLY for EU living people I have 4 Gesshin stones that I have never used, it’s time to find a new home for them. Gesshin 2000 Gesshin 4000 Gesshin 6000S Gesshin SYNTHETIC NATURAL FINISHING STONE I would like to sell them together but I can let 2,4 and 6 go together. Please NOTE...

Can i buy only the nakayama nagura?

If you can ship yo Sweden for that price, i can take them

It's really interesting that most of you work with 27. I asked the question at Swedish Facebook forum and most of them is using between 18-21. And here most of you 27. But I understand you, much bigger restaurants and a lot more prepp. Maybe you have even mush bigger restaurants, I don't...

This is a question for pro chef's at restaurants or at home. What's your favourite length for gyutos? 21, 24 or 27? For me 21 because the bigger the knife is the more harder to work with. I would like to hear your thoughts on it. I'm asking this to decide for future reference.

Two words: SINGEL BEVEL

Ebay

Dame it, I wanted that jns 800.

Mate I'm asking for these stones and not about rika 5K and why they are so close together. But thank you all for your opinion.

Go Atoma 140, it will spare you some time and effort.

For major work Atoma 140 easy choice. I have worn out 120 and 220 shapton and can't compare them to Atoma 140.

Its time to order a couple new stones and I need your thoughts on them. Imanishi Bester 2000 Imanishi Bester 4000 SUEHIRO 3000 Shapton Ha-no-kuromaku: Both 1500 and 2000 I need your thoughts guys and thanks for the help

What are these black spots on Aizu?