mrhomecook

Sold 👍

I have this exact piece, for the price it’s a pretty decent number. Geometry isn’t exceptional, edge retention isn’t legendary. it’s a...

@jman8310 was looking for a stainless 150 petty than can hold an edge. This one fits the bill.

Hi 👋 Selling my very lightly used Misono Sujihiki - original box included. I used the knife only about 4-5 times, always wiping and...

Hi 👋 Selling this Takamura 150mm Petty - original box included. I used the knife about 5 times for light prep with vegetables etc...

Hi 👋 Not sure if KitchenKnifeForums is the right place for this one, but selling my Messermeister Meridian Elite 200mm (ish) slicer...

Hi 👋 Selling this Enso "Prep Knife". It's in good shape and can be pretty useful, even for slightly heavier tasks. Asking $50...

I wouldn't advocate a steop for a new sharpener. When you are confident producing a well deburred edge, you could try some stropping on...

If the Chosera If you ever need a coarser one: the Chosera 800 can easily follow the Shapton Glass 320. The Chosera 400 is a fantastic...

Chosera 3000 is a fast cutter and can maintain the Takamura for a long time. I would personally recommend a 1kish stone like chosera...

I use (almost exclusively) SG2 in a professional environment. I can't remember the last time I went below 3k. You don't *need* anymore...

If you really wanna a fine finisher, a strop is always good. If you again wants badly a stone, kitayama 8000 is all purpose and we could...