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Don Nguyen is starting a series of videos on how he makes knives.

The Kohetsu Nashiji seems to be the same as Tadafusa, Fujimoto and Blue Moon. JCK sell the Blue Moon gyuto for around $100.00 us$

Take a look at guitar bridge pins. they are cheap and plentiful. The one consideration is they have a channel cut along the length of the pin. They are tapered so should fit a variety of holes, https://www.amazon.ca/dp/B07F83K7F8/?tag=skimlinks_replacement-20

Talks about his life history and blade making. A little long but interesting.

I too give a vote for the Shun. It is the only Shun worth having.

Amazing slicing technique on cooked pork to make Chinese prosciutto. Great cleaver control. https://www.youtube.com/watch?v=qHGOnpmG5hE&feature=youtu.be

Sorry I thought you were referring to the Sigma Select II.

@labor of love: The Sigma is intriguing. Very fast from what I hear, but I haven’t found too much info about it on the forums. Do you find it extremely thirsty as well? From what I understand this stone has no binder material. I wouldn’t mind a little dishing if it’s fast and doesn’t need...

This video is different from previous program. This one has covers from making knives to using. Blade making section with Ikeda. https://youtu.be/afQgQ5gLYO8 <iframe width="640" height="360" src="https://www.youtube.com/embed/afQgQ5gLYO8" frameborder="0" allowfullscreen></iframe>

I am sorry for the break in continuity but I had a problem and was not able to continue with that post so I will finish it here. I have found through trial and error that the fitting of the spine of the knife first, then marking the blade edge side gives the best possible fit. I have repeated...

Hello I am not finished yet, I hit Post instead of preview and timed out on edit. more to come.

A short word about wood grain would probably be appropriate now. For the most part wood grain runs in one direction. Especially when using blades like a chisel, knife and plane, whenever possible work WITH the grain. When you cut against the grain fibers are not always cut but ripped apart...

My Ryoba saw is modern design meaning synthetic handle with replaceable blades and was the cheapest from Lee Valley tools. Just noticed Amazon.com has them for $27.25 US$. there should be no difference in kerf width, all of the saws are really thin regardless of price...

Hi Matus I wanted to thank you for the knife making posts. They are enjoyable to read and educational. In terms of a plane, I don't think there is one that is necessarily better for saya making. I use a standard 55mm joining plane. A joining plane is different to others only in the length of...

I think making a cut like this is probably the most difficult part of the whole process. I myself have never been able to do it. On the bright side I usually account for a loss of 5mm due to a misaligned cut. This is why I don't try to cut through the entire height at one time. The one I am...

A disclaimer to start. I am unashamedly left handed so if the images look somewhat strange simply apply the mirror image rule and the world will seem fine again. I like to use Cedar either Red or White to make any saya. It is a soft wood which is easy to cut and shape, will not scratch the...

They are all friction fit. As a rule I like to have it grab the tang just in front of the handle. This way it fit is not affected by thinning the blade.

Thanks for your kind words. I am just organizing myself to start working on a tutorial of sorts. I was wondering how detailed it should be. Also should I include a description on tools and wood. I can be rather long winded sometime and do not want it to be tedious to read. I thought I would...

I see you are looking at the end grain. There are different ways that trees are cut to create lumber. In order to minimize a board warping, a cut called "Quarter Cut" is used which will have the grain running diagonally thru the board. This is the best type of wood to use due to it's stability...

Are you referring to splitting the board into 2 sides? That is actually with the grain. anyway I use a Japanese Ryoba saw. It is double bladed and is used for cutting both ways. All Japanese saws cut on the back stroke so they are very thin so you don't have a thick kerf."][/URL]