Pie

I have had the 210mm (closer to 200mm) version of this knife for 2 maybe 3 years. From the photo you posted it looks like you are...

Big shout out to my iyoto for making me feel better about my polishing skills

Description Picked this up used from KKF. Previous owner(s) flattened the bevels and improved the performance from original. Love the...

It seems many beginners have a ryky “phase”, during which his content is fresh and relatively palatable. I know I watched enough videos...

Whether this one is real or fake, I liked most stones that pass through Imanishi’s hands.

Got this sweet kiridashi from @Blank Blades - A2(?) clad in mild steel, went up to 5k synthetic instead of starting naturals at 1k. Some...

Top shelf specimen, never sharpened this before too precious of a piece. snake shaped kiridashi forged by 三代國慶 yoshiro ikeda, probably...

Decided to refine the edge on the 205mm MagnaCut passaround. See linked post for video: Tried to maintain the post-thinning zero-ish...

Probably more suited for unpopular opinions thread, but I bet a teflon finish probably would help. Not that I'd advertise for them. Ever...

240mm kiritsuke that’s lost about 5-8mm of height. I feel like the friction caused by the finish trumps the theoretical benefit of...

HER: So what do you want to do for your birthday? ME: 🤷‍♂️

No noticeable benefit to food release that I can tell. More difficult to clean in some applications.

I really wanted to keep this one but my prior BST isn't moving and need some funds for an upcoming purchase. Here is a 240 Yoshikazu...

They are tragically under valued. Now ya just need a Crystolon. ;) Glad the wife is okay. 👍

I think this is the shape. I mean, i need to do heat treat coupons anyway, but man thats a lot of steel than needs cut off. I guess...