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Withdrawn :(

Marko was kind enough to mention my stone setup may not get the most out of this steel. Diamond stones or ceramic is what he recommended. As I cannot afford new stones as well as this knife I have to pass. Huw it's yours :( That was painful to type

Need to raise funds for a marko suji :) I can't post photos until tomorrow sorry. For sale is a Masakage yuki 300mm sujihiki $250 As new, used only a few times, never sharpened only stropped on 6k once. Postage included to most places This knife was perfect for me :) nothing wrong with it...

I'll take it :)

Dave : fair enough, point taken. As my comment has been deleted i'd just like to clear one last thing up. I don't feel "poor cooks" have to use lesser knives. That's not what I said. There are not many knives I would call "lesser". I've seen plenty of well maintained low- mid range knives that...

touche :)

It's also perfectly valid to collect stamps or paintings. Knives are functional tools as well as pieces of art and deserve to be used and appreciated not just sit in boxes. Why not get salty to paint a nice picture of a shigefusa and put it on the wall?

Not trying to shut anything down. Of course this is an open discussion. All I meant was don't hate me for having a different opinion (101) Feel free to disagree with me, filter through all these pages and find small things to pick at me about. Either way I'm always open for discussion. But...

Edit: Retracted my comment. I'm staying out of this one :)

L.o.l : in response to your two topics I think if a knife is worth the price or not is up to the individual. We all look for and appreciate slightly different things in knives. Sure I don't think shigs in particular kitaji are worth the price but I'm sure others will find they Are. Can't...

Thanks gic that was a pretty good read. Very interesting. Looks like you can build a stable patina on iron according to that post... I'll believe it when I try it myself though :) I tried everything with my kochi, mustard, vinegar, baking soda. Nothing ever stabilised it well not even after 6...

Yes completely agree iron clad suji or deba or yangi absolutely. Gyuto, petty or line knife no way

Are you calling me average? If so dems fighting words. Perhaps your unaware but uh...

I did borrow a shig kitaji gyuto recently thanks to the generosity of this forum :) and it was very reactive just like every other iron clad knife I've used. My kochi I used for 6 months never calmed down. I would never make such comments without personal experience and trying it first. I am...

Well that escalated quickly... I was only asleep for a few hours since my first comment. Just a reminder I was talking about iron clad knives like shig and kato not being suitable for a pro enviroment IMO. Of course at home you can appreciate all the art you want it's fine by me :) just not...

Forget brand names the bottom line is I would never use an iron clad gyuto in a pro kitchen. I tried it, never again. Iron cladding so far in my experience has been very reactive. You can't get a very stable patina on it like carbon so it will always react. Dave Martel once said your options are...

Not sure where that pic was taken just pulled it off a news site. My drive home usually takes 15 mins it took 1 1/2 hours. Seriously I barely made it. There were cars being swept away, abandoned vehicles, police,fire, ambulance everywhere. 4 deaths so far as far as I'm aware. Pretty extreme...

I also had the migaki and loved it. Great profile, great cutter. If I were to buy another kochi though it would be the stainless cladding version. I found the iron cladding too reactive for me.

Hope everyone on the east coast is okay? Brisbane just got completely screwed over (again!) Barely made it home from work in time. The roads were like a scene from a disaster movie. 300mm of rain in 3 hours :S Sometimes I feel Australia's only weather options are on fire, flooded or in...

Honestly I wish I had a gude. I cut sourdough on an Angle quite often the extra length would be perfect. 10.5 inch sometimes isn't enough for me. I think the the gude looks perfect :) Cutting dense items with a bread knife you would get horrible steering though?