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I am really impressed by all your work and also by your way of using cord to keep the knife in place. Is there any technique to make this? Or just utilising a double hole in the saya to pass through the cord? If this is a trade secret, i ofc respect that! Edit: i think i figured it out...

Thank you Choppin. Im considering buying a 180 or a 210 mazaki gyuto, but I'm still not sure if they are the right knives for me (also considering the price). I really like flat profiled, robust and front-heavy knives, preferably white steel; so I'm currently standing between Munetoshi or...

Hello people, appreciate the thoughts and info sharing in this thread. Im also interested in hearing more about any of the mazaki knives, experiences /details etc. especially the gyutos! /Birk

Hi guys, checking in from Scandinavia. Good to be here not only as a reader anymore. Looking forward to enter this local rabbit hole of knives and stones. /Birk