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For those who are curious about this line, I put together some quick thoughts and experiments with this new offering from Naohito Myojin, the sharpener behind Konosuke's Fujiyama FM knives. I like the FM grind and SG2 steel, so I jumped right in when the 240 (actual edge length 232-233 mm) was...

Finally have some time to write about the Aizu I recently acquired, let's jump right in! This small specimen has a "HS35" written on the side, so I'm guessing it's a Watanabe Aizu. Front: Back: Quite an eye candy, isn't it? A disclaimer before I go to the details: the following are just...

I'm looking for a nice (preferably small) slab of Aizu to see what people are talking about on aggressive, clean edge. It would be great if the stone is mostly white :)

Using a beautiful knife without being able to bring back its appearance bothers me a lot. That's why I spent hours and hours figuring out how to refinish my Zkramer SG2 (this post) I used to be very conservative with JNats, until I bought a wide-bevel... Synthetics just won't work. So here we...

The 8 inch ZK Damascus is definitely a looker, but far from a performer. While I very much appreciate its appearance, it has been sitting in the drawer for a long long time. The knife has a great balance as a western, a thin spin, a good distal taper, and a decent core steel (SG2). However, the...

Hey guys, First I'd like to thank everyone on the forum. I've been reading threads and benefiting from them. My gratitude! I've finally gained enough knowledge in kitchen knives to share, and I'm motivated to participate actively. I think kitchen knives are not so different from other man-made...