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tf ku on their stainless clad is almost drag free imo, very smooth and quite durable unless you take something abrasive to it.

the cleaver on there may be slightly wedgy due to the rapid falloff to a thin edge from the thickish mid body. on shorter stuff it'll likely be fine but in general, gradual convex while being thin enough would usually cut alot better than rapid falloff into a thin edge geometry.

must be wabi sabi :P

dude, they are already a massdrop from russia hahaha - they go for like 250 direct lmao, this post would be massdrop ^2 instead of massdrop 2 bahhahahah

just get a std240 it's close to 230 and with a ho wood handle on it, it feels quite nimble. the WH in 210 will feel more like a boat in comparison.

and back on topic, i know a us store or something is working with a real professional sharpening friend of mine for batches preworked denkas. :)

time to let page 13 go out with a loud bang :D

it's stock ootb though :p now here is my tf nashiji petty that i did work abit more on - it came stock with an obvious shoulder which i removed via thinning just behind edge up to just abit beyond the core steel area.

we gotta stop posting these so the prices don't keep going up :p and.... i couldn't refuse posting my tf nakiri as well... @nyc

TF grind variations definitely all over the place but they are also extra accommodating when you reach out via email to pick or make you one that fits the grind you are looking for specifically - just be reasonable and not ask for caliper measurements every few mm down the geometry height wise...

here is another one of mine with the ootb geometry and then after i opened it up by going behind the edge - a 195mm ku maboroshi ootb after removing the stock micro bevel by going behind edge and here is how wabi sabi or unwabi sabi it looks now :D

it's pretty easy to get here in canada since we have a sizable chinese population - definitely not the case in other cities. and yes, turnips def could be taller and larger :D

I find the ultimate wedge test is cutting lotus roots. Even slicing it can be a chore for 99% of all knives, let along halving or chunk cutting them.. however they are extremely good for hotpots as the fibrous nature of it helps cling on to soup broth and dipping sauce :).

choil shot really only shows you the thickness at the heel itself - people tend to not spend enough time doing the heel or the tip usually when thinning - so I would really base it on actual cutting dense stuff like carrots or things that would tend to wedge knives. just for reference here is...

At least 2 of those 3 TFs there seem to have quite a low cladding line - probably needs a real thinning and not usually how TFs are ootb. here are ones that are more or less stock or just opened up.

awesome!! let's see some choil shot from the heel side and front side too! i raise you two!

totally agree - perhaps those who have left a feedback can refrain from leaving further feedback. I'm shared mine so i'll move on too.

he was until he got himself banned here for exhibiting the same behaviors - facts.

I was good friends with this guy in question, welcomed him into my house physically and then the last message I got was a physical threat of rough up with tons of profanity laid in - got me so disappointed that I removed telegram entirely a while back just so he and matteo can stop harassing me...

oh wow thats a nice one from jck!!