Anyone know Yutaro from the handmadeknifejapan.com or previously buy any knife from him ?
I have purchase a knife from march until now...
Yes, I means Shirogami japanese steel
I didn't write clearly, actually is japanese white 2 steel, i feel white one is sharper & that's what i need , everyday handling many fish .
I'll choose the Hide brand as i know mr Yamamoto knife is very good & go for W1.
Ok, i will test the knife & see how's going on.
Thanks, usually i put a fine hair line microbevel on the deba, if is not enought should i lower the angle?
I'll check the micro bevel is is not thick enought, previously i will put a fine hair line, if not enough maybe lift lower?
Thanks you so much for describe about steel, I'll go for w1 deba and put the microbevel on the knife to make chipping less happen, & use the...
I have a 180mm double bevel deba b2 steel, i feel is hard to cut thought the snapper bone, i only can get one more deba, is it w1 much more...
Hi guys ,
Is it W1 steel too brittle for deba ?
I'm getting one 210mm deba for handling big fish, Just wondering should i getting the Hide W1 or...
ok I'll do it
Thanks for the review, your review is very useful to me, i had experience with kagayaki carbonext , i Don't like the feeling.
I have a yoshihiro...
I'm planning to get a new gyuto for my daily preparetion, i had one takamura 210mm migaki gyuto at the moment but this knife couldn't...
Buy any white 2 steel for your 1st knife is fine , easily to sharpen , buy a whetstone/ double side 1000/3000 or 240/1000 for sharpening and...
Neither i.. i was hearing by taiwan knife group said his make beautiful hamon & yanagiba..
+1 agree white steel is much easier to sharpen.
sujihiki can use for fillet fish but i suggest you buy a single bevel yanagiba, try to contact jon or go his website...
this masamoto sohoten, quality is much better than tsukiji masamoto
this is korin home brand
white one steel mizuhonyaki by 刀匠knife maker:
i don't know english in 富樫憲治 but he is famous in making fuji hamon , mainly doing yanagiba.
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