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Greetings and thanks for looking! Prices include worldwide shipping to US and EU (Asia and Australia, let's talk). I’m in Brazil and use Fedex or UPS, costs me ˜$50-60 and arrives in 5 days (US and EU) Buy more than one knife and I'll give you a discount 5% discount for Wise payments. PM me if...

Missing my Tsourkans. I’m open to all steels and grinds, anything between 240-260mm. A 240-260 in A2 and convex grind would be ideal. Thanks!

Looking for a pettysuji, max 40mm tall and 210-225 long. Stiff or mostly stiff preferred. Either carbon or stainless is fine. Max $300. Heiji, Wat, FRKZ / Sukenari… open to others as well. A sakai 240 gyutohiki would also work, but I don’t know any. Thanks! (PS: I know Kochi and Munetoshi...

in short: is the JNS 300 worth the price premium over SG320? I’m looking for a hard 300ish stone for light thinning. I love how my SG500 performs, I just wish it was a bit faster for this application. So the SG320 seems like an obvious choice and gets good reviews here. I’m also considering...

Looking for JNS 300 or Gesshin 320 in Europe. I’ll be in Italy for the next few weeks. Any condition is fine. Other hard 300 grit stones are welcome (SG?). Thanks.

My brother is looking for a 180 stainless Santoku or Bunka, wa handled. He recently learned sharpening, so something stone-friendly would be nice. Let's say <$250. I never looked myself for something similar, so I'm a bit lost here. Any ideas? Here are some I found: Ashi 180 Santoku (love...

Weird title... anyway, lots of threads about favorite stones but I haven't found anything specific about this. What stones (synths or naturals) have the best tactile feeling, when sharpening or polishing? For me it's Gesshin soakers, specially the 6k resinoid. Firm but not too hard, creamy...

Bought it from don last week (original post linked below). Sort of an impulse buy as the price was good. I actually prefer carbon for this length and need to start sizing down a bit. Haven’t used or sharpened it. It’s in the same condition as the original photos. Asking the same price - $175...

Just checking if anyone in EU has a Morihei 4k available before ordering from a retailer. I’ll be in Spain the next few weeks. Thanks!

Looking for Sakai 270 gyutos or other knives with 255-260mm edge length. Open to pretty much anything below $500 (could go higher if it's a good deal). I'm fine with well used knives that need a bit of love. I'm traveling to EU soon and could arrange shipping there. US and Asia is fine as...

I was reading the Whats your favorite 210? thread and wondering what are the forum's favorite 270 gyutos / chef's knives. What makers really nail the large format gyuto?

I recently bought a few vintage western handled knives, Japanese and Sabatier-style. I’m having a lot of fun restoring them, but I’m not so satisfied with my solution to fill gaps between tang and scales. I’m using low viscosity instant glue. It does fill the gaps well, but the wood directly...

Anyone has experience with both stones and can confirm they are the same? WZ is the plain off-white stone; Latte is the golden marbled one. Burrfaction mentions the WZ is the “white version of the 400 Latte”, which means the only difference is the color? (I know, not the most reliable...

I recently got my first cleaver, a Shibazi F208-2, to see if I liked the whole cleaver thing. I'm sold, a bit late for ARM unfortunately. I'm not in love with this cleaver though (finish is supper grabby and I prefer carbon). After going through all the cleaver threads I have a few questions...

After playing with different shorter sujis for I decided that 225 edge length is pretty much perfect for my use (which means either custom or Sakai 240). I had an old Tsourkan that had this length but it was Ashi-thin and a bit too flexy for my taste. I'm using a 9" old Nogent that is almost...

So I'm looking for a polishing stone to use right after my Gesshin 600*. Ideally this would be my final polishing stone for some knives - I'm looking for a decent working finish, something that erases the coarser scratches and leaves a uniform pattern. Something on the higher end of midgrit...

So I’m looking for a couple of knives to leave at my parents place. We (wife and I) visit often and like to cook there. My parents cook sometimes as well and would use these knives. They are not “knife people” but can be trusted with basic care like not putting them in the dishwasher and not...

I was breaking down a chicken today with my Unshu Chuzen sabaki - which worked great to separate all the parts - and when I was left with the carcass I realized I don’t have a meat cleaver or similar to break it into smaller parts for stock. I’m thinking something under $150 and not too big...

I was thinking the other day about my own preferences and got curious - what kind of western-style handle you prefer? I'm thinking particularly about vintage knives but I guess the same applies to current production ones. I have a soft spot for Nogent handles, love the simple design and...

I currently use a glass plate and loose SiC (#60 I think) to flatten my SG220 and Debado 180, but I'm looking for a more practical solution. Naniwa and Suehiro make some really coarse flattening stones (100 grit and lower), has anyone tried them? I guess with time you'll need to flatten them...