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I've had my eye on it for some time, is it actually worth it? Adding import/tax it should cost about 600 pounds, which is in budget, the hinoura is like 290 pounds and AS. Is the mizuno really better than the hinoura if you exclude the profile?

I think I'm gonna buy the hinoura and I'll give a mazaki sujihiki a try, thank you

Why is it you choose the kurosaki over the hinoura and the makoto over both of them and the mazaki? Different steels, I would prefer carbon unless the makoto sg2 is that good

Hello, LOCATION UK KNIFE TYPE What type of knife are you interested in (e.g., chef’s knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)? gyuto Are you right or left handed? right Are you interested in a Western handle (e.g., classic Wusthof handle) or Japanese...

I have the jck deep impact. It takes a very nice edge, handles rock chopping nicely, no chipping, F&F is actually very good, if you want to nitpick there's nothing you can't fix in 10 minutes with some sandpaper. Keep in mind it is carbon unlike R2 which is stainless

I swear I went through every post twice but just missed this bit, thank you

How much does the blue #1 cost?

I didn't realise the blue #1 is a honyaki aswell, my bad

I might be retarded, but I can't find the blue #1 on jck, only mizuno gyuto in #1 I can find is this one...

I bought a sukenari zdp189 gyuto recently, very happy with it. I want to explore other steels and I recently saw a sukenari hap40 kiritsuke. I want to try a kiritsuke style gyuto and the sukenari ticks both the exotic steel and the kiritsuke gyuto boxes. It's out of stock everywhere except a...

I havent used either, but i can tell you that if the gs feels better in your hand it is what you should go with. You can hone the gs and it will keep its edge for a long time.

I don't go through bones but I see what you mean. I recommended the victorinox fillet knife because the way we do it (it's how I was taught) is a) diagonal cut (towards the head), just behind the head, then move towards the tail keeping the knife basically on the bone. b) down behind the...

I don't work with fish a lot and I haven't used a deba, but I don't see how you can remove the bones from your fillets without using tweezers. Can you show me a video of what you mean?

my father offered to make me a handle so I was planning to re handle it. I'm not pissed, just kinda bummed since it's my first wa handle. The blade doesn't look damaged so if it's just the handle that's problematic it's no biggie

I sent him an email. If this is a handle issue only, I was planning to re handle it at some point so it's no biggie.

I received my knife today and I think the handle is a bit crooked. Is this normal or should I re handle it? https://imgur.com/a/KbGKD https://imgur.com/a/jfWrF https://imgur.com/a/pkJFW compared to natures deep impact

you use tweezers for that

You could buy a victorinox filleting knife for like $40

I'll go atoma 140 or 400, sigma 400,1k,probably skip 3k,6k. I don't see a 1.2k or a 12k in case you meant that. Will order next week because of very strong economy that doesn't restrict $$$/week/month for purchases outside of greece

that's where I was planning to buy them from:P