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  1. Y

    Tadokoro Hamono W2 165mm Deba

    For what it's worth, my first deba was a cheap 165mm Tojiro and when I upgraded I went for a 180mm, which I now prefer. Even for medium-sized red snapper/black bass, I find the extra length helpful. As an unexpected bonus, I also found the 180 to be excellent for slicing smaller cooked meats...
  2. Y

    WTS /WTT Toyama 240

    Bump.
  3. Y

    The Deals, Discounts, & Sales Thread

    Yup, just checked and it's gone back up. Fingers crossed for Monday, i.e. today, lol.
  4. Y

    The Deals, Discounts, & Sales Thread

    Atoma plates discounted on Amazon.
  5. Y

    WTS /WTT Toyama 240

    Bump. Price drop.
  6. Y

    WTS /WTT Toyama 240

    Managed to procure a Wakui the other day, so mainly looking to sell, but interesting trade offers are still welcome!
  7. Y

    WTS /WTT Toyama 240

    Video below. Happy to provide more photos and/or videos upon request.
  8. Y

    WTS /WTT Toyama 240

  9. Y

    WTS /WTT Toyama 240

    Description: Stainless-clad KU model from Zahocho. Recently got this from SwampDonkey but have unfortunately realised that it's just a bit too much knife for my needs (sacrilege, I know...). To my knowledge, it was sharpened once by the previous owner and then once by me upon receiving it...
  10. Y

    kagekiyo finish?

    As the others have mentioned, metal polish. I will also say that I find micro-mesh pads very useful (if not exactly cheap...).
  11. Y

    First Knife - Shiro Kamo? KU Fading? Aogami 2 or super

    Stainless clad is a good entry into the world of carbon knives, just because you have less reactive surface area to worry about. The KU on mine still looks exactly the same as when I bought it some three years ago, so yes, I'd say it's quite durable. As I mentioned earlier, just make sure that...
  12. Y

    First Knife - Shiro Kamo? KU Fading? Aogami 2 or super

    FWIW, I have a Shiro Kamo AS and haven't had any rust or chipping issues with it. It was advertised as stainless, though the cladding has taken on a bit of patina, so who knows what it actually is. The core steel wasn't all that reactive. The main particularity of mine is that it's quite tall...
  13. Y

    WTS 180mm SG2 Makoto Kurosaki Bunka

    Weekend bump.
  14. Y

    WTS 180mm SG2 Makoto Kurosaki Bunka

    Bump.
  15. Y

    WTS 180mm SG2 Makoto Kurosaki Bunka

    Bumpity bump.
  16. Y

    I need advice choosing between Demeyere frying pans

    For pasta, I think a bigger pan is always better. Keep in mind that traditionally pasta is tossed/sauteed in aluminum pans that are at least 32 cm. The 28 is perfect for one or two portions.
  17. Y

    I need advice choosing between Demeyere frying pans

    For what it's worth, I have a Demeyere 5-Plus 28cm pan that I use almost every day. Has a very nice rounded shape (compared with the more splayed edges of an All-Clad) which works well for pasta and tossing foods in general.
  18. Y

    Sharpest utility knife with best edge retention?

    I can second the Takamura recommendation—very thin and nimble. Haven't had to properly sharpen it yet, though. Haven't tried Shibata's petties, but his gyutos makes for fantastic lasers, so I'd expect nothing less; possible a bit more fragile-feeling. That said, HAP40 or ZDP should still give...
  19. Y

    WTS 240mm Shibata Koutetsu Gyuto

    Bump!
  20. Y

    WTS 180mm SG2 Makoto Kurosaki Bunka

    Bump.
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