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I decided few months ago that next knife will be Shibata Kotetsu, if I can find one somewhere. When I saw this knife pictures I thought that maybe I can make exception 😄 That stiction of potatoes is an issue indeed. I guess it’s generally laser issue? Most of my knives are lasers so I’m kinda...

JKI has Kintaro 210mm migaki black saya special in stock. Knife looks so tempting in the pictures that I can almost hear it scream “buy me”. Should I buy one or not? Does anyone have any experience how it performs?

It’s made of cherry wood.

Got these babies finally, love at first sigh. These are unbelievable thin and just glides through food. Let’s see how they perform in long-term use. Makoto SG2 210mm gyuto and 135mm petty.

Has anyone tried to use magic eraser to remove patina? I guess it have quite fine abrasive affect and should not scratch surface so much.

Thanks for all replies. I have relatively big hands so I will buy Makoto.

I have managed to convince myself that I need 210mm powder steel gyuto. So any recommendations which to buy, Takamura R2 or Makoto Kurosaki? I’m not a big fan of western handle so that’s against Takamura but otherwise both are looking very nice.

I watched part of your video and even though I’m not a expert I would like to give you following suggestions: 1. Watch J. Broida’s videos which was linked here earlier 2. Slow down 3. Fix your right hand grip 4. Left hand finger behind the edge and put some pressure on the edge 5. Never try to...

I used this method for my Rika5000. I just put the stone in the oven and heated it about 85c. When the oven was ready I waited few minutes and rip the base apart. Let it cool down and used Atoma to remove residual glue. Really fast and straightforward method. Big thaks to Michi.

Just got few new knives :). Left to right: Ikazuchi 240mm, Wakui suji 270mm, Enso SG2. Enso was factory secon and have few very small imperfections over ferrule.You really can’t see imperfections if you are not looking it very closely. I paid about 100$ for Enso so I guess it was ok deal. I...

Money well spent :D Seriously, if someone has that much extra money, it's great that he or she uses it for charity.

hiomakivi.fi has Shapton Kuromaku 2000 in stock, isn’t it the same stone as pro? I suppose they are also delivering anywhere in Europe.

Finally decided to buy Wakui Migaki 270mm. Let’s see how it performs.

I have one cheap DSR-1K6 steel knife and it’s really difficult to deburr.

This seems to be one I have to consider, thanks. Interesting but because of shipping, customs and taxes it becomes quite expensive.

Really interesting option, thanks!

LOCATION: Finland KNIFE TYPE: Sujihiki Are you right or left handed: Right Handle: Wa (octagon or D) Lenght: 270mm Do you require a stainless knife? No What is your absolute maximum budget for your knife? 200-250€ (buying from US isn’t a problem) KNIFE USE Use: Home Tasks: Slicing protein What...

First impression: I like it :)

Now that you said it, it’s so obvious. Thanks.

Few days ago, I was sharpening cheap Yaxell Yukari chef knife and I was surprised how easy it was to sharpen and it took really good edge. In my opinion burr removal was lot easier than other cheap stainless knives that I have sharpened. According to Yaxell, steel is Movax superior stainless...