Hello and happy new year!
i have tried so many petty knives during the last year including: takamura, toyama and HD2 but always went back to my simple Masahiro VC because its feels more robust.
I'm looking for WH petty, shihan and marko came to my mind but hit me up with whatever u like...
merry charismas and happy new year! will try my luck here..😇
looking to buy 270 carbon sujihiki (could be sakai 300).
iron clad preferred
i usually like rigid blades
options came up to my mind:
feel comfortable to hit me up with whatever you have :)
if you have a nice condition 180 petty that taking dust instead of usage please message me!
generally I was thinking of 180mm HD2\ Ashi ginga stainless.
western\wa handles both acceptable - I prefer western
stainless\SS only (AS with stainless clad is ok)
iv'e seen his aogami super tuschime on homebutcher, RSK and epic edge.
according to specs and photos they look like a tank, kind of a work horse.
i would be grateful to anybody who share his knowledge about this maker or specific line.
Purchased 29/7/21 from the cooks edge (305usd). I’ve done some work on the bevels to flat them, I think it will need some more work cause it’s still wedge on a thick carrot. Handle is a nice texture teak wood with buffalo horn. Being honest I didn’t get attached to this knife and I already have...
have anyone ever used Sabun powder steel?
i have found this 240 gyuto yo handle for around 200usd (amazon japan)
look like interesting option for daily workhorse but no online info.
any kind of info and user experience would be helpful :)