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Hi Everyone. Anyone have a fine grit coticule that they would part with? If so pm me. Thanks so much!

Ive tried to make sushi at home but am never happy with the flavor of the fish. I buy fresh fish at uwigimaya in Seattle, have the rice down, but my nigiri never comes close to shiros. What am I not doing? For example, the albacore in my hands always has a slightly fishy taste, but at Shiros...

Was curious to see if anyone knew the maker? I have two knives with this mark, a 120 petty and 240 gyuto. They were purchased from JNS years ago, probably 2011-2. I think they were his first “zensho” brand. Marks are chiseled, not etched.Thanks for your expertise!

hi. Purchased from JNS, but I cannot remember what it is! I know, I have too many knives if this is an issue. Honestly, I forgot it even existed, and found it in its box. Thank you for your help.

Hi. I was a longtime member, but life got in the way. I used to live in Seattle, now in Denver. I found myself visiting the site, and although many of the names have changed, I realized how much I enjoyed this forum. So I'm back. I look forward to getting to know you again. Thanks, Eric