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It's my favorite knife on a rack of superstar knives. Sharpens like a dream too.

I only use poly boards at work, so that's what I have at home. Well, someone gave me a Boos wooden board a while ago, but my wife ran it through the dishwasher and it delaminated. Anyway my wife really wants a wooden one again and knows not to use the dishwasher. So I'm open to it, but I don't...

I love Yoshimi Kato's nakiri. He has them dialed in. Mine is stainless-clad AS. The edge sings when I touch it.

I just received a Shibata Kotetsu Aogami Super 240 from Carbon. I've cut one onion with it. It's magnificent but really just too big for my kitchen. I'd love to trade it for the same thing in 210, but I know that might be too specific a request. So I'm open to other Shibas or other lasers in...

Looks like you and I both got a Nihei bunka from Carbon yesterday! I echo everything you said. It's a piece of art. And while I wouldn't call it inexpensive, I expected the price to be $50 to $100 higher. It's basically flawless.

Nihei. It's a piece of art.

It is. I've had it for all of one day, so I've used it only on some onions and garlic. It's very thin behind the edge, and it feels great in my hand (big chonky handle), but if I'm honest it probably doesn't do anything I can't do with the thinned Kohetsu blue bunka hanging next to it. Well...

Anryu white petty. My cheapest knife, and not at all flashy, but it gets stupid sharp and has character to spare.

It's hard to see, but the stove is almost a foot away from the wall. I actually had to build a shelf below the knives to catch them just in case.

It's a Jikko. I use it to take apart broccoli heads almost daily.

"Wait--what's the difference between those two in the middle?" "Uhhh one is very shiny."

Update: They had the Shibata Kotetsu in AS after all. Couldn't say no to it.

Not in stock. I would prefer that steel (or white for the Ashi), but I'm willing to be a little impatient and go with stainless this one time.

Are you sure the Ashi has a machi? All the photos I see online don't show one. Either way, I'm not sure I understand the first part. Why would a machi make it effectively shorter? thanks!

Looks like the family is getting me enough Carbon gift cards to get either of these for my birthday. :) They have the 240 of each, stainless Ashi and R2 Shiba. I've been looking at lasers to round out my gyuto collection. (Right now I have Takeda and Yoshi, along with a Messermeister for tough...

I'm not familiar with the 1102. Different from the 1303?

I know they tend to have chunky stub handles for a reason, but I prefer them with wa handles. The Takeda small is perfect except for the price. Gesshin Ginga is priced better but still a bit high for a knife I'll use a couple of times a week when I want to play Martin Yan. Right now I'm...

A tall Kagekiyo in R2 is pretty much it.

These seem more alike than not. Both are wide-bevel white Sakai gyuto with nice attention to detail. Kikuchiyo Kagekiyo The Kagekiyo is a little smaller and lighter, but I've held the Kikuchiyo and it was not a monster by any means. Thickness seems to be about the same, but I don't know if one...

Got mine from Carbon.