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Good to know. Thanks

That’s awesome, might have to invest in one of that down the road. I have a lot of Chinese cleavers needs thinning. I have no experience with this kind of machine. Does it need practice to get better at it?

That’s really nice work. Could you tell me your thinning process? How long did it take you?

Konosuke white 2

Can we see a choil shot please :)

It’s not hand chiseled, it’s embossed kanji.

i got the impression that stainless has more wash out ku finish than the v2 one. My bad. If this is 240 I would take it in a heart beat. Glws

I could be wrong, but this one looks like stainless clad kochi, which is white 2 and not v2 steel.

i Highly recommend the CCk 1303. cannot think of any reason to hold back.

What size is the stone? I am thinking of picking one up myself.

Yes, that’s the one. I have no handled a Tanaka before so I cannot compare them. Maybe some one who has used both can explain it. But they have the same core steel. I can only say MM Ginsan move through food effortless and does not wedge food.

There’s a Konosuke Ginsan MM on bst that I would highly recommend you take a look at. I have B2 MM and it’s one of my favorite knife.

I have the same knife, which replaced my TF maboroshi. This knife out performs the maboroshi at a cheaper price. Glws

Thanks, but I thought that’s called machi?

What is emotto?

Just got my Mazaki yanagiba 300mm in Blue2. https://imgur.com/a/2M4aCPD It weights 275g, thickness on the spine from the handle is 5.3 it does not taper as much like the gyuto. It’s pretty sharp ootb but I bet it can be sharper after a bit of touch up.

Yeah I would not fault the knife for that. That knife is not made for breaking down salmon.

CKC has Jiro 150mm wa petty.

Any pics? If it’s all the way on the end of the heel and you don’t use it, then I see no reason trying to fix it unless it bothers you.

I have a old yanagiba that i have for many years. The plastic had shrink and winkled.