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Sold! Thanks to the buyer and to KKF!

Posting my Gengetsu 240mm Semi-Stainless Gyuto for sale. I purchased this new from JKI recently but decided to try and keep the White #2 version instead. This knife is pretty much 100% in brand new condition, I’ve only used it to cut a single green onion, and otherwise basically has not been...

Patina starting to develop on my Gengetsu 240mm W2 in the first couple of weeks

Welcome!

I've settled on using a Knife Dock in a drawer, which is extremely gentle on knives as the edges aren't even really touching anything. I actually modified it by cutting out the wooden dowel that holds the cork strips together, so that the edges don't come into contact with it.

Based on the responses, my current understanding is that touching up on a stone solves a similar purpose as stropping, to kind of polish and refine the edge. Thanks!

BFK is pretty effective at cleaning pans.. one thing to bear in mind is that it's abrasive and will scratch up stainless steel pans if you're not careful. If you don't really care about that then it's fine. I use it more for the exterior

This is very helpful, thank you for the answers!

Apologies if this is kind of a beginner question, as I'm a relative newbie with knife sharpening. I've seen a lot of references in this forum to "touching up" a knife, typically with a higher grit stone (like 4-6k+), in between sharpenings at full progression. Can anyone explain to me how this...

Thanks for sharing!

These boards are pretty thick (2 inches) and very robust, I would be surprised if you could manage to warp one. I usually just give a quick rinse in the sink and dry off immediately with a towel. Keeping it well-oiled will keep water from soaking it. They come with feet as well, which is nice...

+1, my Boardsmith maple is probable one of the most well-crafted things I even own, not just including cutting boards. My sample looks even better than the photos on his site.

Great writeup! I'm really curious about the profile of this knife. It's been hard for me to tell from photos posted online, but is there much of a flat spot? I've heard that Tanaka profile are usually pretty curved, and that definitely seem very true on the 240's, but I'm wondering if that's the...

I have a Gengetsu 210mm in SS, I would highly recommend it, it has a great profile. I actually have the 240mm as well, and the 210 feels like a bit of a different knife, a bit thicker and somewhat less distal taper. It's as if a similar mass of the 240mm's metal was compressed into a 210...

Hi all My name is Alvin from SF Bay Area. I'm a home cook and have been reading these forums for a while now. Started getting into knives, particularly Japanese ones, over the last few years. Hoping to start contributing more to this community!