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Thanks! Yup, I’m probably overthinking it. Whoops, meant to say unknown aka pin. Possible shobudani.

Just curious, where did you hear that they’re using prelaminated steel?

I usually give the factory edge a try before trying to sharpen it. I find that some knives have a nice ootb edge

I often use a 150mm petty for quick meals. It’s easy to take out and just prep for one or two people

Which types of natural stones are good for a kiridashi? I have an uchigumori incoming, but also have a hideriyama and an unknown shobudani.

For me, a flattening stone with the stones you already have feels sufficient. I usually just strop on the stone as well.

Thanks, I’ll give that a try!

It looks like some sort of sujihiki, but I’m not 100% sure

I’m guessing they would benefit from natural finishing stones as well then, like other single bevel kitchen knives?

I have definitely done that. Had a lot of sashimi after getting a yanagiba.

Wow that looks beautiful! Do they have a website?

Hi, I’m wondering if anyone here has experience with sharpening a kiridashi? Would it be just like sharpening a single bevel knife? And what should be the lowest grit stone it should touch? Or would high grit natural stones be enough? Thanks!

Munetoshi gyuto is also in your range

I have a hi-soft board for mostly proteins, and it feels really good when slicing. It also works well with light dicing with smaller vegetables for me.

I’m thinking designer branded belts, or ones with exotic materials

I usually move up when I can cut paper

That seems to be priced quite high

To add to the vendors, I believe Knifewear also sells Mazaki knives as I have one from there. They seem to only have the nashiji version though

Thanks for letting me know! I've been looking to get one of his knives. The one on hitohira looks particularly good, but seems to be out of stock.

Has anyone ordered a genkai masakuni knife from yanagiknife.com or japaneseknifenakamura and have experiences to share? Or from knives and stones as well. Thanks!