Recent content by nightslayer

If there's still space, would be keen to come along and learn as a relative newbie; have a very lean collection so won't have anything anyone would want to see, but am very interested to feel how different knives work and if someone can show me why my Wakui laser seems to stick in/to...

But from the seller's perspective how does that work for you as a seller - you don't have the funds to ship the item, nor do you have the security of actually having the funds before putting the item in the post.

Many thanks for all the useful feedback - helpful to know this is not an isolated incident!

Thanks for the suggestion - apparently not new and has sold here recently, so this is very annoying!

Different paypal question but thought it might be appropriate to post here to avoid creating a new thread - has anyone had issues with paypal putting funds on hold after they've been sent to a seller, and how do you get paypal to release the funds to the seller so they can send the knife?

What makes this knife so desirable - is it just the type of steel used?

Cheers - and if the bottom third of the blade road seems pretty flat, is there any way to fix this? Edit: How exactly do I introduce convexity to a laser?

Cheers! How do I check this?

Happy to live with scratches, but not if they're adhering produce to the blade.. But not sure if they're really the culprit or if its because my sharpening has taken away all convexity from the knife? Sticking/wedging? issue is more pronounced nearer the heel.

Am I understanding that you think it's a finish issue? It's got a fairly (what I would have thought of as) commonplace hairline finish, but most of the lower blade road has been hit at some point by my 1k cerax..

Would it be ok to hijack this post to ask about a struggle I’m having with hard produce and a laser knife (discussion seems fairly on point) or should I start a new one? Happy to repost outside. Have had a 210 Wakui rehandled by a KKFer and it’s been the knife I’ve started the journey on from a...

Very noob question, but for my own education, what exactly about this knife makes it 'a lot of knife' - nice steel, tall, middleweight..?

Am UK based and interested in a 240mm carbon for a beater and am very unfussy about blade profile and the like (or even timing) - would be more than glad to take this off your hands for a reasonable price if you're only in it for the restoration process!

Ah unsure about the environmental issues but re. mercury doesn't the same issue exist even with tuna? As for the other responses - these are exactly the answers I was looking for, thanks for the info guys! (and also sorry for catching up late on the thread - life has been busy)

Come on guys; a whole community of Japanese knife fans and no one has an idea on how to cut sashimi? ):