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Killer deal! The polish itself on that is worth more than the asking price in my opinion.

I don't known exact details but I've been to tsubaya a couple times and 5 times last year. The store in Kappabashi was always packed with locals and tourists. The store has about 5 staff at a time and they seem to be shorthanded in everytime I go and visit.

Nakiri is a good choice for veg prep and if you like polishing wide bevels, a nice wide bevel nakiri would be a lot of fun and the profile makes it a bit easier to do kasumi evenly. Sujihiki makes sense if you like serving protein and carving it infront of your guests. Makes for awesome slicing...

I'd like to give another recommendation for Hasegawa boards. I have the wooden core board and it keeps flat, lighter than solid plastic or thick boards and is generally easy to clean. The textured surface is so nice to work on and even very thin edges dont dig into it as much compared with...

Morihei - Asakusabashi Jnats and they have their own synthetic line from which the 9000 grit synthetic natural was very nice when i tried it. You can try Jnats here before buying. Tsubaya Kappabashi Very big collection of knives here. They also have their own branded ones made for them. The...

I'd very much like to try an Andy Billipp along the way.

Thanks for the recommendation. I have the soft cutting board with wood inside and im a bit worried that scrapping the top layer might wear it down. I have the impression that the scrapper is meant for the solid plastic boards? Ill try the lime juice and salt tip tomorrow. Thanks a lot!

Hey guys, Just wanted to ask for some wisdom on cleaning boards. I recently was handed over a hasegawa hi soft cutting board from japan. Its Its amazing but one side has some black specs on it. Looks like charcoal. I tried bleach and hot water on it scrubbing with foam, scotchbrite and my...

Sorry to revive this thread but I'm just curious as to how you guys clean the knives to food safe after using simichrome on them? Would soap and warm water be enough?

Oh yeah, I'll try it with my old breadknife from culinary school. The deba i have is a double beveled western 240mm long deba. Lol looks pretty much like a uber workhorse gyuto.

Thanks for the response! A sujihiki is very good for slicing but i can't push myself to use any of mine on crusty meats like roasted pork with crackling. Or maybe a cheaper thin suji sharpened thick will do.

Hey guys! Just wanted to ask which knife you guys choose to serve the purpose of slicing or chopping clean cuts from slabs of porchetta, crispy pork skin, crusty roasts, steaks, etc. I have a 240mm yo-deba which is very chip resistant but i find it too thick to produce nice clean slices. It...

Hey man, Nice to see another fellow chef around! Have you tried strops? When I started using strops, ive realized how big a difference it makes to have the burr completely removed. Stropping has made that easier for me. Fyi, im just using a humble felt strop loaded with some flitz.

Very beautiful indeed. GLWS

Thank you for your generosity Stephan!

I have the 300mm sakimaru sujihiki from Tou. Very substantial spine and good wreight to it for a wa sujihiki. Feels great on the stones, holds its edge and resistant to chips so far. I used mine for portioning protein or slicing cooked roasts and steak. The kurouchi finish also seems to be...

using JNats, the edges seem to cut with more tooth while still cuting finely relative to similar grit synthetics. I can't say if the edges last longer because I sharpen everyday. There is an obvious difference in feeling when cutting with an edge finished with jnat. Ohira suita for example seems...

Oh I didn't just remove the shoulder. I moved the shinogi up to keep the bevel continuous for hamaguri keeping the "shoulder" or shinogi line crisp while reducing wedging.

Thanks for sharing! I will one day refinish the kanji side of my single bevels to sanjo ish finish. I'll keep in mind the grit powder.

Yes I did. It would cost too much to send it over to Jon. I might grt a 220 grit soon just not yet sure which one