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I think you’d be hard pressed to get a knife with good food release qualities for your budget of $100. Qualities like food release from convex and wide bevel grinds are typically a result of hand finished knives. Putting you above that mark pretty quick

sold

Kaeru SLD purchased from BST a year or so ago. I used it primarily like a suji for slicing raw fish, works really great for that actually since it’s so damn stiff. Previous owner kept up with thinning maintenance while sharpening, though its not far off it could use a hair more to really...

welcome!

Lol they are all marked 1/100?

tiki. Just be careful of the hangovers

id use something else for the edges and corners if you have it. the pattern makes it so it doesn't feel great.

I soaked mine too, just the top portion since it was a thick stone. still never got it to behave in a way that worked for me. Xenif has an aoto that leaves such a good edge, one knife i got from him like a year ago, though it gets used only periodically it still has a great edge

I too am a relative stone noob on the hunt for a good toothy finisher. I had a Bernal aoto, i hated it. it spit up quickly with this sticky and slippery mud that also dried and hardened while using it. Yours behave the same way?

yeah there's grit on the flat of the stars. But you're saying once that's all worn out the cutting is happening in the edges of the stars only?

Fair assessment snake. I only use my NL-5 on my chosera 600 and up. Anything below that i just use my other plate or a flattening stone from amazon. I was under the impression that the whole depth of the stars were the grit compound, and you can cut until the whole thing is flattened. Am I...

Bump. Looking for JNS version that’s flatter and a true 240

The wife got me a nanohone NL-5 for Christmas. I’m not a pro sharpener by any means, hell I don’t even like doing it, but it’s something that’s gotta be done. All I have to say is that this thing kicks ass. It cuts so fast, and all those gaps makes it so it doesn’t stick like glue when...

Would love a munetoshi. 2nd batch or later please!

so sick

It probably means since he admitted to being a noob, getting an usuba is probably not the right choice. It’s uses are very limited. And a santoku is a Santoku. That and all shigs are iron clad which can be difficult to maintain. Perhaps getting something else is a wiser choice.

The stainless clad versions are way thinner than iron, might as well be different knives

Would like to test drive something from the following, all 210 +/- sizes please: Watanabe iron Konosuke Blue steels Munetoshi Heiji Kochi ironclad Thanks!

Lots of opinions here. Thanks folks. I think based on what I tend to keep in the 240 range, I’d be looking for more of a middle to WH style. Wat or toyama. What do you guys think of the monetoshi 210? Not the honyaki but the KU

I’ve never had a Kono before. It’s probably about time.