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I have this exact same knife. It's a straight up cabbage slayer. Great price, makes me wish I didn't already have one. glws

Cool knife, reminds me of a Masashi profile. glws

EdroMade. Or make your own. I have made a couple for some Mazaki. They are really thick out of the spine.

I own a masashi sld gyuto & suji. They are super tough. Very thin edge & tip. I really want to try his blue#1. I know next to nothing about the Tansu. Is it Mert Tansu? Great looking blade, though.

Toasted Oak. I like that.

I have one of these little beauties, & it is excellent for hand work. Perfect potato peeler.

double post

As of late, I have been carrying this Opinel #7 that i found at the Goodwill for $5. Before that, I was carrying a Kershaw Ken Onion that I had for 15 years, that I recently lost.

I love the lamination line on my 270 Kurosaki Fujin

Stunning work.

Thanks for the info on Rockler. I will definitely check them out.

Really nice work. I love the woods used. I really need to find a source for nice wood.

He ships worldwide

Recent batch of sayas finished: Natural oak for Anryu 240mm Stained oak for Kurosaki Fujin 270mm Burnt oak for Kurosaki Raijin 240mm

Very nice work. I love the wood grain.

I like the mary jane

I started with Shuns, about 15 years ago. Never had an issue with chipping. I sharpened all my own on stones and they took a great edge. When I got into handmade carbon steel Japanese knives I sold all but the bread knife, 6" utility and 3½" parer, as my wife likes using them, and I prefer her...

I have a 180mm gyuto. It takes a nice patina, pretty low maintenance. Edge retention is great. I love the profile. Great distal taper.

Sweet looking Yoshimune & saya;). The handle costs as much as the blade. GLWS

Glad this sold, it kept tugging on my wallet.