Search results

Just an off topic question. Back in 2013 these must have been 200$ so pretty much in the beater gyuto price range. Were you taking care of the knife like if it were a1000$ knife? I am asking this because my munetoshi seems like a serated edge and its only fault is because i got it cheap and use...

Sorry but this is all speculation. Some time ago all WH were labled as spicy white and people were actualy looking for his b2 steel as it would be much more resistant and less chippy. Now it is the other way arround. ( from a steel composition point of view it doesn't make sense that w1 would be...

Naniwa Professional 800 or 1000 grit. You can find them at 50$ ea on some EU sites. I have the 800 and probably will last me a lifetime. It doesn't dish on carbon knives and it is really fast sharpening for bringing out that crisp burr.

Never had any issues with Kato steel. Very good heat treat and used plenty of his knives in my kitchen. Not sure what you are talking about. But to be honest sharpening edge to bend on a nail is not my ideea of sharpness especially on the geometry which kato and other japanese smiths employ(...

😂👍

If you really want to see an end game collection search on instagram knife.knackery and see the best knife collection to date. Those are the rarest of the unicorns and the best smiths in my opinion.

PM-ed

Sorry for commenting on the thread. It was out of place. Just felt sorry I missed the offer and got carried away. I have a weakness for Burkes guess i have to order one from the man directly. Cheers ans best of luck

i don't get people selling on first PM. if you have offers wait a while to see which one is the best. i would have payed 2000$ for this knife on paypal. now the new owner if he wants a quick 700$ profit without moving a finger can just resel it.

sadly I've just seen it now. Would have bought it for initial price if only i had seen it.

i tested his knives and they are just as good as any of the top makers western or japanese. Not sure what you expect from a knife but most of them just cut. Also a knife is as good as the skills of the chef using it. In terms of build quality they come as good as it gets.

and it is sold! at almost 3500$

Tsukasa Hinoura 210 "River Jump" (with a small fish in the river) and compared to "Unryu-mon"

Kato tamahagane utility knife. This is my pocket size katana by Kato. I love the forging of this little blade, as the steel in the hamon is nice and smooth,while towards the bevel the steel ripples as if textured. Handle is a very nice ironwood wich seems to be one with the blade in terms of...

Nice piece. The sharpness of these knives out of the box and the geometry is just off the chart. If you like Japanese traditional knives without too many frills, and can understand their wabi-sabi philosophy, and that less is more, then you will come to love this knife.

are we alowed to post ongoing auctions?

I belive he uses different steels for diferent types of knives. For nakiri he seems to be using white steel while for regular gyutos and yanagibas he uses blue steel. Either steels are very good for kitchen knives and with his heat treatment ( high hardness) they both behave fantastic. blue or...

Kiyoshi Kato katana. it sells for less than his damascus knives

has anyone seen that kiyoshi kato katana for auction ( superb hamon on the tamahagane steel). now that is a Kato for the ages

It's already been put to good use in the kitchen. Elegant is the propper word. It has a stiff spine yet it is very thin towards the edge, and that gives it a surgical scalpel feel in the hand. You get a lot of control on each cut and it's one of the best performers so far. Also the 52100 is not...