Recent content by nntnam

I often visit this forum https://mixi.jp/list_bbs.pl?id=816706&type=bbs It's surprised me that while people love collecting rare knives in Japan, there are very few places to talk about them. You really have to fight hard for any Genkai/Okishiba Masakuni or Tatsuo Ikeda on Yahoo auction yet I...

Welcome to the forums!

Below 3000 is where I spent most of the sanding time anyway ^^

I didn't use any buffing compound so I think I need very fine sandpapers. If you're doing everything right, the surface should be close to a mirror at around 2500-3000. From that, you can choose to either keep sanding with sandpapers or use the green block (a buffing compound) to make it shiny.

lol didn't notice that. I thought he was calling me homie

Yes, it's the same as the other knife. And no, I don't need to be careful while polishing to protect the hamon. The properties of the steels would take care of everything. Above the hamon is where the steel is softest, so it will be the first to be back to mirror-polished while the steel below...

I've just got this Ikeda Mizu-honyaki 240 in white#1. Considering that Ikeda-san has stopped water quenching since 2019, I feel pretty lucky! It was mirror-polished when I received it. The level of polishing is amazing but the hamon was pretty...ugly so I decided to do some acid etching :D Here...

Thanks! It could be so! But I've seen this (the double hamon) with other Ikeda's Mt. Fuji knives Check this suisin Ikeda I wonder if it was intentional

Etching the hamon on my Ikeda white #1 Before After It was a pleasant surprise to find that my knife has double hamon. Anyone knows why? My Ikeda white#3 seems to have only one hamon line

You guys have summarized exactly my experience! My OUL Ginsanko cuts like a dream! Extremely thin behind the edge. I think the OUL line (and Fukui as a company) is quite underrated. Their knives seem to have very good F&F, are made by master craftsmen, and yet are priced at a (slightly) lower...

I've got it new from yahoo auction. Not exactly happy with the level of finish of the hamon so I'm gonna enhance it with some finger stones.

Do it! It tastes best when you're super hungry! I love this dish. It reminds me of the student time, often came to the cafeteria late in the evening, and the curry rice is the only thing left.

Just got this rare puppy from the mail Mt. Fuji White#1Mizu honyaki gyuto 240mm Smith: Yoshikazu Ikeda Sharpener: Shotaro Nomura

Nothing fancy, just some regular Japanese dishes :) Katsudon Katsu curry

Thanks! Only sandpaper, no stones