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Silly request, I know, but I'm looking for a gyuto that cuts like a Watanabe nakiri (those who have it know what I mean) or something that's close enough. Preferably available in 270.

Yeah, but white 1 and blue 1 mizu honyakis kept in glass display cases hold an edge for even longer. :D

The grind might be very different too, did you just ask for a polished one?

I guess you got a thinner one. Mine is 172x60 mm and weighs 190 g. I assume you have the standard chestnut handle?

Hehey! Congratulations! His rings look amazing, I've been thinking about buying one, but they're a bit pricey, aren't they? The weird thing is, while his website for knives is odd and confusing, the jewelry website actually looks pretty good. It's full of eye-candy, that's for sure.

Judging by the color, I'd say that's a Shapton for twice the price.

I'm not a lefty, but you can check out the grinds for yourself here: https://imgur.com/a/w5maU The first one is the nakiri, the 2nd is a 270 kasumi gyuto. The KU ones are wide beveled rather than convexed, but they look fairly symmetrical. I think you can find some pics if you go a couple of...

Make that coconut oil and you'll reach your goal in half an hour.

Welp, that's it, the moderators can close the thread.

In my very limited experience, but also in that of others, a microbevel does a very good job at "buttressing" the edge in the case of light impacts (e.g. chopping), but it's a bit useless for more gentle push and pull cutting, as there isn't enough force to make the edge roll or chip, so it's...

Liked it a lot, especially for Jared Harris's performance. It was also nice to see Caesar and Brutus back together.

The blades don't have much to do with the handles, he doesn't make the wa handles either.

The prices for a 240 kurouchi or kasumi straight from Shinichi are right between a maboroshi and a nashiji straight from TF.

Damn, guys. Now you're making me want to get the KU as well, just so I can try them side by side.

This might help: https://www.fine-tools.com/G10019.html

Can't go wrong with Watanabe/Toyama or Shiro Kamo. And a Kippington would be super cool as well.

Only 180 blades and below.

It's the hardness. Hard steel gets microscopic chips rather than folding, so using a honing steel is useless in the best case scenario (if the rod is softer than the steel) and can damage the edge in the worst (if you bang the edge on it). It's better to restore a sort of worn, but not dull edge...

Directly from Shinichi: http://www.kitchen-knife.jp/pro/

I was thinking in euros when i converted from yen so it seemed reasonable at the time :D It's 250 usd + shipping.