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Picked this up to try out Apex Ultra and the hype is real. Has been used and sharpened and still has a solid edge on it. Comes with original packaging/box. More pictures can be found here. https://drive.google.com/drive/folders/1-LRpeMtcUvFQyaB_ceAIOVHUvmdZwRgc?usp=sharing Heel Height...

Picked this up at RSK in 2022 and it's a solid mid weight. Some say it's sharpened by Myojin, others contest this. I have no idea who sharpened it, but it's a solid convex grind. I used it for probably 10 meals and still has a decent edge on it, has been sharpened a couple of times on a Naniwa...

Original FS posting here before I withdrew it. Everything is as it was back in that post. https://www.kitchenknifeforums.com/threads/yoshikane-skd-santoku-180.61254/#post-939073 Has sat in the closet for a year and needs to be used, take it off my hands. Comes with original box. More pictures...

Story time, Good friend came over for thanksgiving and was going to prepare his collard greens in my kitchen for the meal. I told him he could use my knives but they would "delete a digit without hesitation" so be careful. Well, two minutes into him de-ribbing his collards he ends up slicing...

LOCATION USA KNIFE TYPE What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)? Petty/Utility Are you right or left handed? Right Handed Are you interested in a Western handle (e.g., classic Wusthof handle) or...

Like everyone else here I had to give a shorter knife a shot in my kitchen. And like the majority of folks here, I found out I am just a typical dimension gyuto basic ***** and this thing got very little use in the rotation. I bought this on BST a while back and thought it might end up being...

This is a custom I had made by Andrey back in early 2019. It's a monosteel 52100 analogue @ 60Hrc with a very aggressive taper. This knife has been thinned and sharpened several times over the years and has some remaining scratches and patina as you can see from use. It's a wonderful performer...

Had to give one of these a shot and found I like my current knives more so it's being passed on. I cut a handful of veggies for a salad with it and it has not been sharpened or stropped. Will be repackaged as it was sent to me for the buyer, I will even try and vacuum seal it up. More...

Originally purchased new from a forum member. https://www.kitchenknifeforums.com/threads/yoshikane-nashiji-white-2-240-gyuto.55344/#post-843208 I just had to try another Yoshi and see if I could like it. Everything is perfect about this knife but the height for me and for that reason my other...

Originally purchased from Millertime1111 to compare to my KU version. https://www.kitchenknifeforums.com/threads/price-drop-hitohira-tanaka-kyuzo-migaki-u-240-gyuto-blue-1.54798/#post-834576 I ended up preferring the KU version so this one is going back into the wild. It did not have much of...

Have done a bit of googling and was hoping to hear some feedback from folks who have attempted to use Naniwa Pro/Chosera stones for SG2/R2. I just ordered a Myojin SG2 knife and was hoping I could service it with my Naniwa Pro progression (400, 800, 3000). Being that MTC has the Shapton Glass...

Hey, I finally made it to 50 posts! Now I get to ask for something unobtanium. :) I am fully aware this might be a futile ask considering what I am asking for, but this is not your usual WTB thread I suppose. As many of you may know Comet was based out of Pensacola, FL which is my hometown. I...

Anyone here tried them yet? I have thought about just ordering a couple and giving them a go and compare to what I have. I currently have a bunch of synth stones in the 500-5000 grit range (Naniwa Pro, Suehiros, Shapton Pros, etc)...

LOCATION Seattle, WA KNIFE TYPE What type of knife are you interested in (e.g., chefs knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)? Gyuto Are you right or left handed? Right Handed Are you interested in a Western handle (e.g., classic Wusthof handle) or...

I was curious if any of you had tips on polishing/kasumi wide bevel kurouchi knives? I have a Tanaka Kyuzo Kurouchi that needs a slight thinning in some areas and after doing so I would like to polish up the bevels. My concern of course is going too high up the bevel and starting to remove the...

I am curious how many of you switch hands to sharpen the offhand bevel? For instance, I am right handed so the right side bevel is trivial to sharpen and I get a very consistent and repeatable bevel with the usual sharpening method employed by most people. When it comes to sharpening the left...

Hi everyone, first post here! I was hoping to leverage your experience for a recommendation on some lasers. Here is the questionnaire filled out. Location US (Seattle) Knife Type Hoping to find a matching set (240mm Gyuto and 150mmish Petty). Wa handle, flat belly profile, Aogami Super core...

Greetings from Seattle! (Well, Redmond anyway) I am a home cook who over the past couple of years has become enamored with all things kitchen knives, most specifically Japanese double bevel blades. I have also been whetstone sharpening now for about 10 months at this point and have come a very...