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I like the Tesshu option from Aframe. I have a Blue #1 Suminagashi Yanagiba, very happy with the performance and f&f.

I'm a bit surprised to see that the Japanese-styled laminated axes/hatchets didn't dominate this thread so far. JKI carries ono and masakari in laminated white steel made by a Tosa smith whose name slipped my mind. JT and JWW carries ono, masakari in laminated sk-5 made by a Sanjo smith...

Thanks for sharing. How do you think of your AI 220? I think damaging knives isn't a wife-specific thing, it is quite common among the majority who don't quite have the knowledge of the proper use of a sharpened object.

I just pulled the trigger on the larger sized one. If this is a only-once-in-a-lifetime purchase then why not. I opted for the wider working surface and I also intend to use it for flattening other coarse stones. I have a question for those who have used it for a while. How do you exactly...

@Jkts, wow, that looks awesome! :thumbsup: How would you compare the 270mm Nakiri to the 220 cleaver? Thanks.

Let's keep this thread going... :cool2: This stone comes with two naguras that give the user two kinds of sharpening experience. The first nagura makes the stone incredibly hard and eventually the slurry becomes white and creamy. The other one makes the stone very soft and user-friendly, but...

Hi Badgertooth, is the white/yellowish block you used on the non-bevel part balsa strip you were talking about in your previous post? What grid of the powder did you use for that polish? Thanks. :doublethumbsup:

I second the Sukenari ZDP suji. I've used mine for more than one year and I still love it like day one. You can find them on K&S and JCK. It's perfect for crusted meat as my other knives in other steels would dull much faster. Not the thinnest behind the edge but I don't find any problem in...

I've used worn-out sand paper and synthetic stone mud with success. I will try something similar to Badgertooth's method the next time. Maybe I can find some balsa or basswood in my man cave... :running:

My understanding is that the deburring motion is basically moving the knife along the edge on a stone ( or a piece of leather, newspaper, etc). You can start this motion from the tip of the knife or the heel of the knife, and from the far end of the stone or the near end of stone, and I believe...

Haha, the Tojiro DP joke never gets old. I've used my DP petty on half-frozen food and for de-boning chicken without any issue. It dulled faster but there was never a micro chip. I guess this is because the DPs have a thicker edge than most higher-end j-knives so it's the perfect candidate...

I've been using nail polisher with good results...:pirate1:

Folks, the kanji means "love", so it should be Love #1000 stone. AI #1000 kinda sounds robotic and makes me feel "terminated". :laugh: Anyway, I am also very interested in this new line of stones.

Wow! Isn't this the holy grail of suita stones! The edge it leaves, the cutting speed, the purple renge pattern, and the wood grain patterns! :pirate1:

I also find the Sugi & Misono cleavers at Korin very tempting. With the 15% off sale they are probably at the lowest prices on the market.

I grabbed a razor by Shigeki Tanaka on JWW today. I believe many of their sales will be valid til Dec 24. I missed the Ikeda Honyaki yanagi on K&S. It was gone before I read the newsletter. Sales on JCK this year are for selected items only, not site-wide like they were last year.

A Shig Kasumi 270mm gyuto popped up on Aframe today. With a Saya.:pirate1: -Lean

They were gone before I read the newsletter from Maksim.... The grind looks very high and a cleaver in blue steel is definitely rare. :pirate1:

Oops... Didn't see that thread. Thank you Cheeks! :doublethumbsup:

Here is the link to this recent post on JKI's blog. It says the prices of Japanese knives would increase by 20% or so and we would see the change starting from this fall. Now even our hobbies are getting more expansive. :scared4: