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Deepest blues I’ve had were tofu juice.

It’s pretty cool to see the same knife through different stages of life.

Honestly, call the retailer that your thinking of dealing with, or simply send them an email. Eg. Tosho probably sells 1/4 their merch to the US. I would guess it varies a lot state to state. (Being a Canadian I have no idea) I made a post about US to Canada here...

Adam gave my comment a like ... so received the knife obviously. Approximately 4 years later now. Really only started using the knife regularly 2-3 months ago. Was predominantly using carbon for the last 4 years. Had a long stint with a togashi blue 1 honyaki, Mizuno Blue 1 wide bevel, Syusin...

I have a KKF Confession…. If there are over 2/3 pages of content I only read the first and last page or so of content.

Sure you don’t want the kono YS listed below?

*big flex* I guess I kind of have the same issue with a 2014 and 2018 Kono 240 Togo’s Fuji’s. Except one is chiseled by kawamura and the other by bis father. I do kinda forget which is which.

Could buy a zkramer carbon version and see for yourself.

Gone like a year ago bud.

Nail flex is great, but it’s elastic deformation, on your nail. What I have above is minor plastic deformation on the edge, this is quite a bit thinner than nail flex. It’s fun, steel is actually not so insanely hard and has come flexibility, I guess this is where some flexibility(softer...

Space, Yes, exactly! --- but my point is that nobody does serious thinning. And really the waves disappeared on higher polishing, and now i know not to thin it out any more. Its really what knife performance is all about, pushing the knives to their limit, just like all performance driven...

wow, 3 days and crickets ... OP if you do a search, there is MUCHO information on this already here. Search up "Takamura Vs" and you'll for sure find your ansers. Just quickly. *my experience* - owned 2or3 red-handles / a blazen R2 / Takamura Uchigumo Best i can tell the Ryusen Blazen line...

Yup all sold, thanks guys. If anybody is interested I have a Morihiro ground stamped vg10 kagekiyo, presently un-touched.

Part 2 .... just trying to capture some of that plastic deformation showing that usage is coming to the limit of what the steel can handle. You can see the faintest wave just slightly before the edge off most of the blade off this 1k stone finish. It completely disappeared when I did a 3k rub...

So story of this knife: Used by professional to where it needed a good amount of thinning. (Only did edge sharpening) I purchased thinned it down to zero bevel. Used and got micro-chips. Edge sharpened them out. Did another thinning to get the shape perfect. Again edge sharpened to protect the...

Labor, I still have your takayuki ginsan. I’ve thinned it down. It’s actually a great knife. Though the ginsan is more delicate at the thinner stages, I have noticed the steel has plastic deformation earlier than say blue steel. Hit me up if your interested in a kagekiyo vg-10 stamped Morihiro...

So to sum up. Buy what ever as it’s all the same garbage if your going to electric sharpen and dishwasher. It’s for a second house, so you got $ to burn on other blades if you dont happen to like the basic recommendations everybody is proposing. All the options are $50-$150 and they’re all...

Previously Owning maybe 70 or so chef knives (currently at 20) . Miz blue 1 ... amazing sorry mine is on the no-sell list, and def might be one of the last if I had-to -sell. - good luck man. Great choice.