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Damn! Rrr... I mean, congrats! :D

There's a long history between the founder of C**G and the founders of KKF. KKF and the C**G forum are both the result of a split from a previous common community. As for me, Mazaki and Matsubara are both new to me! 😄

Sorry, still haven't gone through the stones yet. But here's what's currently available in terms of knives!

Updated list of what's currently available ...

Just a heads-up for folks... I will have some jnats for sale probably late next week. I have to do an inventory of what I've got here first, and probably won't get to it until early next week. So, if you're getting some knives from this sale *and* think you might pick up a stone or two, let me...

Y'never know what might happen between now and senility :) Okay, on to the PM's!

Batch 2 of the photos now posted as well!

Oh, and I'm out as a chauffeur right now and have an evening class to teach later. That just makes me even slower. But I'll get on the PM's tonight! I promise!

I sometimes purchased with "just in case" in mind :) Folks, I'm gonna start tackling the PM's later tonight - I'm putting priority on the photos first. Rest assured that I will take things in chronological order. Please excuse my temporary silence on the PM's - they are coming through a-ok...

Whew. Hey folks. Lots to catch up on, so give me a bit of time to reply to everyone :) I've posted the first batch of photos. More to come yet. This is all the double-beveled ones, I think... except for the Nobuyasu nakiri that I remembered *after* I uploaded this batch. The next batch of...

Descriptive Notes: Chuka - Ashi hamano 220 swedish stainless - this is an actual Gesshin Ginga, so it's at the JKI quality standard. I just tracked it as Ashi Hamano because that's the maker behind it. Chuka - Devin Thomas 220 ITK - this is a rare, probably 1-of-a-kind chuka. Devin only...

Hi folks! I haven't been here for some time, principally because I had to stay away in order to stop buying any more knives and stones! So some of you don't know me here and don't remember the last time I had a big sale. On the other hand, some of you I know remember the previous big sale :)...

Prices on things have gone up even in their original currencies. Partly due to demand having gone up, partly due to material costs having gone up - I was told that was one of the big considerations behind Takeda switching to stainless classing, for example - and then yeah in the past half-year...

Kochi photos later tonight (hopefully tonight, if not then tmrw) and same for the yanagi photos also requested via PM :)

Whether we're talking USD$200 or CAD$200, there can still be some good knives less than that if we're talking gyutos. The pickings are pretty slim in CAD, of course. But USD$200? There are some good choices. Not "perfect" ones, but they'll perform well. If we're talking something like...

Sakai Takayuki 180 deba SOLD === Itinomonn 240 KU white 2 mioroshi deba - $170 Konosuke Fujiyama 270 blue 2 mioroshi deba - $580 Suisin Saika 270 white 2 kiritsuke forged by Itsuo Doi - $315 Konosuke Fujiyama 180 white 2 muki - $195 Sakai Izuminokami kitaeji 300 blue 1 yanagiba...

Yeah, stick with your Suisin HC and really get to know it. Try to figure out what it is that you like about it. At that point, you're really just guessing and that's okay. Once you figure along the lines of "I think this is something about this knife that really works for me" ... or "Y'know...

Higher end knives can be better for a given user, but not necessarily. It's just the fact that different knives are subtly (and sometimes not so subtly) different from one another. Certain combinations of characteristics will just "work" for you better than others. Some of those characteristics...

Oooo... steak knives. Yeah, I think I gotta start doing that too... it's always felt weird to saw apart a great steak with the typical serrated knives they have at restaurants.

I bring my own knife if I figure there's a chance I'll be in the kitchen. It might be a full-size gyuto if they know me well, or it might be a santoku if they don't. Heck, I work in an office and always have a gyuto and petty both in tip-top shape with me in my bag.