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Well thinking about it more based on what Legion75 said, it would probably be worse than just using cardboard, which also had silica crystals I have been told

So serious eats had an article pointing out the well known fact that bamboo cutting boards really suck. But it got me thinking since they are filled with silica could they be a good stropping material? Has anyone tried to use a bamboo cutting board to strop. Is it obviously a bad idea? TIA

Tower is great, nice people but no Kato's that is for sure

Well she said she bought in in Kappabashi!

A friend of mine bought this in Japan and asked me if I could find out more about it, make steel etc...

Where are Kato's for sale in Japan? I have seen Shigs for sale when I visited Japan but never a Kato... :)

Hida is a fun place, welcome!

So what steel is it, hrc? X50CrMoV15 , 440a or even something worse like 420j?

Can one get it through customs, I know one can't take it on a plane or in checked luggage...

shigs and kato gone in < 2 minutes

Really stunning!

Oh Larren, that would be so awesome. (Love your patreon articles by teh way...)

https://www.youtube.com/channel/UCg3qsVzHeUt5_cPpcRtoaJQ

Really interesting!

I have seen forgie chefs at HRC 61 (the guys at Bloodroot tested some of mine as a favor...)

https://food52.com/blog/22590-knife-sharpening-therapy-better-than-a-meditation-app

The Gesshin is a good choice or even an 8" mac with dimples, blows the shun away and is quite easy to sharpen I have found

I always use a yo-deba (like the Tojiro DP one) for Parmesan cheese!

The Mac was my first non german knife, it really is a great knife for beginners. Yes it isn't a Bloodroot or Billip or Devin or Shig or Kato or ... but I recommend it to people a lot!

https://www.kjmagnetics.com/blog.asp?p=magnetic-knife-holder