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My pink brick was super thirsty too. But probably a year and a half in, after somewhat unsatisfied persistent use, it suddenly held water way better. It did wear down my aroma 140 quite effectively however, but I don’t find the dishing too bad. Prefer the scratches and feel of the cerax 320 but...

I fricken love this knife. For my tastes, it’s my favourite performer to date. But I haven’t yet tried a Kamon monosteel integral 290 gyuto. The knives on here these days, dayum!

That manaka. With my preferences atm this might be the perfect knife!

Well done mate, looking good! I can’t believe how bad it was (in performance, not looks) that’s crazy. Beautiful knife.

Munetoshi! Although the whoa may have been post flattening of the bevels…

Wow, amazing info and insight. Thanks a bunch Steampunk!

When I thinned my Sukenari 240 ginsan gyuto I brought it up to chosera 5k then my aiwatani?(can’t remember what it’s called) natural stone from JNS. It was a foggy mirror finish. And despite following the beautiful convex grind it was definitely not moving as nicely through product. I would...

Nice one, cheers. I found that exact product on Amazon.com.au (I’m in Australia) and it’s only triple the price! You guys are lucky over there. Might be worth a shot tho, I had ok results using my homemade king 1000 powder…

If I was after more of the hazy finish that naturals provide, would it be better to use a natural stone powder over aluminium oxide or silicone carbide stuff? I would think they’d give you more of a mirror polish finish.

Say it ain’t so! I’m heartbroken, haha. I thinned my 8’ Shun classic gyuto a decent amount and all the damascus pattern remained. Must be a somewhat deep etch/engraving?

Oh okay, so you’re mainly using mud then, as opposed to a dry powder. I was imagining chipping bits of stone off to put in the coffee grinder hana. Thanks!

That’s awesome! How exactly would one make powder from a stone?

Thanks! That makes sense that he’s switch up the grinds as he sees fit, to keep it interesting. Not sure I’d be as excited about a hollow as I would the slight convex. Best to get a heads up as you suggested. Cheers.

Those Dan Prendergasts look pretty cool to my eye. Met a chef once that told me his cutting performance improved noticeably when he got his. No choil shots on the website, does anyone know what his grinds are like?

I ain’t a saya guy but those look so good! Hey, what’s the actual edge length on your 210? I was hoping to order a 240 (think it’s time for my 3rd inquiry through the website) but if they’re over 250, maybe a 210 is the go…

Kinda always wanted the 8 inch. What’s it like to sharpen? If it’s not so TBE and flat ground, I would think one could add some nice thinning/convexing and up the experience if so inclined?

Me Mrs uses the Shun Kanso Santoku with the fly grantons and gunmetal finish. I’ve found the aus10a holds up pretty darn ok considering the abuse it gets, and the handle is nice. Super friendly knife and I anyways enjoy a quick thinning/sharpening of it every month or so.

Happy healing buddy, all the best with it.

Welcome, this forum is addicting.