Recent content by pownedju

I was looking at this on eBay for a while. Is there something particularly that you didn’t like about it? Also, are the spine and choil rounded pretty comfortably on this version?

It would take a pretty special bond with a maker for me to drop that much. If Shibata dropped one I’d probably buy it though… But $1500 is probably better spent on something custom. For that much money I want every aspect of the knife to be something I like. Also, I might get annihilated for...

I came to the conclusion after talking with Jon that they would not be thin enough for my liking. The price has been very tempting still. I thought about buying them as backups or loaners anyway.

I’ve been waiting for the Gesshin Gingas to restock. Do you use them professionally? I worry about how they’d hold up using them on ****** plastic boards.

The Akifusa looks like a good option. I’ve done some googling and see that it is an OEM knife thats sold under many brands. Do you know if this is one of them? https://www.chefknives Togo .com/hasrgy24.html If not, do you know anywhere that has them in stock with the western handle?

Do you have a link to any of his stuff? I couldn’t find it with a little Googling.

6 knives in 3 months. Send help.

Oh wow. His stuff is incredibly showy (not a huge damascus fan myself though), and he even makes some from R2, which is my personal favorite. I wonder how well it performs for $1500. Do you know of anyone else using R2 for cleavers, or how I would go about finding a maker that has access to R2...

Those do look good. Do they come in 200-210? :( I can see your logic in the BoH/FoH. It's just that there are so so many good-looking regular knives it's kind of baffling that no one (not many) has/have taken it upon themselves to make a "showy" cleaver. I just said to hell with it and hopped...

Why does seemingly no one make a cleaver with an attractive handle considering how difficult it is to rehandle one?

Most online shops have a return policy that allows unused items returned at buyer's expense. Is there a reason you're looking for carbon steel specifically? Are you just tired of your old knives? What knives do you currently own, and what do you like/dislike about them? Greetings from Wilmington!

I often wonder how often people rolling around with 1k+ worth of knives in their roll have them stolen. Most restaurants don't exactly employ the straightest arrows.

TL;DR I need a stainless 240mm gyuto "beater" to use for large volume work. I prefer thinner knives, so I would like to get the best combination of thinness and durability (chip resistance). Would also like decent edge retention. Currently looking at the Gesshin Uraku VG1, but it's out of...

Old post, but did you get a Suiboku or a Kasumi? Are the grinds the same on both finishes?

Thanks for the info. I actually just gave in and put a deposit down for a Pig Iron Forge custom cleaver. Now for the long 4-5 month wait. I might still order a Keskin in the meantime to test the waters.