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Not the point I'm making. I've no joy in other's misfortune, just acknowledging reality. For better or worse, we don't live in a Utopian-Socialist J-knife Universe where everyone gets allotted a Kato-Shig-Kaiju pack if they want. In some respects—the knife market is incredibly democratic, keys...

If everyone had a Kato, they wouldn't be special to me. Yeah, they're well made, great steel, by a revered maker—but they'd be too common, if all who wanted one had one. I'm very proud to have one, bought before the hype—it's like any form of collecting, the relative rarity factor is pleasing...

Definite pros/cons of city life—the occasional being assaulted on streets (being serious), is balanced out with a vibrant food scene and access to ingredients.

I've never tried any of the three, looking forward to it!

Haven't tried that one! Hey, you'd love the spice shops in Little Pakistan—a short walk from where I live in Brooklyn. The boxed spices on the left, are what a lot of the restaurants (and home cooks) in the area use—good stuff. Even though they come in a box, they still require a much...

Wife’s back from a trip to Los Angeles—brought these spicy gifts for me, looking forward to trying them. The three are made in Belize, Arizona, and Florida.

Spaghetti alle vongole—Spaghetti with Clam Sauce. Canned clams, shredded cheese garnish (ignore purists); umami boosted with fish sauce; heat from homemade SA Pickled Bird’s Eye Pepper. Riff on the suburban spaghetti ‘n’ clams of my youth.

Butter-Basted Scotch Tender with Turmeric Quinoa Pilau [making use of leftover roast beef]

Yeah, me too. I hate a lot of knives people are making these days. Like a lot too.

Chelsea's knives are not what I'm collecting, not my cup of tea. However, I've never knocked her, but support her and what she's doing. Lotta haters here. For me, gotta support a fellow Brooklynite—she's a hardworking knife maker that's identified her audience; built a large number of happy...

$800 rectangle.

Roasted Scotch Tender with Turmeric Quinoa Pilau. Seasoned with brisket rub, roasted at 225f, pulled at 125f. Cooked up this piece of beef to start a patina on my knife—as good a reason as any.

Awesome! Congrats! BTW, where in the USA are you located?

When they were first released I (along with a hundred other’s) had it in my basket, seconds after it went live. I’m getting old, too slow.

Knives aren't egalitarian, nor should they be. There're lots and lots of good, inexpensive knives on the market—do I wish Katos were cheaper, hell no. There're knives I have that I'm glad not everyone can afford, price is a filter that gives a little exclusivity—just having them is reward enough...

I get there's a lot of sentiment that's wanting to maintain a certain 'community spirit' within BST. Fact is—BST is a marketplace. Sellers and buyers participate for different reasons. Buyers may want a good deal; trade up to a higher tier of quality; try something different; finally land that...

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Thanks for the comment. Yes, I know the term ‘flipper’ can trigger many here. You’re spot on about the definition being fluid. There’s so much grey area. In some respects, if someone is making a living from ‘flipping’ knives, and is a dependable, trustworthy seller, then what’s the harm...

I’d have to agree. If I were to sell my Kato, I’ll certainly do so at market value—it would be insane to sell at the $550 I paid. Most my knives have fallen in valuation, a few have gained—gotta profit off the gems to balance things out. I think with any secondary market—buyers gotta beware, do...

Very well written, thoroughly thought out. Cheers. However, what you’ve said really requires quite a lot of background info on a knife on BST—which a ‘flipper’ is unlikely to supply. Nearly everyone posting on BST has an excuse for selling—“thinning the herd”; “want to see this thing n a...