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Thank you very much :)

My Boss recently asked me to sharpen his yanagi ( which he pulled out from the deep recesses of the restaurant drawers ) hasn't seen the sun for years. He's an old school French chef and has "never had time for Japanese knives" anyways I'm polishing and sharpening but just curious if anybody...

Gesshin hide 300mm blue #1 kensaki style yanagi looks like a great buy to me has anybody used knives from this line ? I've seen only good reviews so far.

LOCATION What country are you in? Canada KNIFE TYPE What type of knife are you interested in (e.g., chef’s knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)? Single bevel kiritsuke Yanagi Are you right or left handed? Right handed Are you interested...

One day I left them in my locker and forgot to lock it... They come home with me everyday now unfortunately not everybody is trustworthy, still not gonna stop me from wanting an excellent knife.

Thanks for the info I was totally in the dark about that, thanks for your help ill come back and post when I order the knife I decide on .

Thanks I'll look into those knives :)

I am a line cook at a busy restaurant in Winnipeg I will be slicing lots of boneless meats and some tuna, I loved my previous knife for this purpose but one of my co-workers walked off with it I will be receiving some money towards my next knife from insurance ergo I have a bigger budget...

I previously owned a much loved Konosuke blue #2 270mm kiritsuke style Yanagi and am looking for a replacement knife. Wondering if anybody owns or has seen this knife before, if I'm gonna spend that much I'm wondering if it's worth it or if I should just get a less expensive one and rehandle/...

I agree with this thread, my Takeda 270 mm Gyuto came with a wedger just 2 cm behind the edge and then was concave in the middle of the blade and tapered nicely towards the spine after. Some thinning later and she's a beaut but it took some time.

I'm fairly new to the " good knife" world that comes with sharpening your own brand new Japanese carbon steel knives but you all seem like great people with a lot of knowledge, good to be here. Sharpening 6 years now Sharpen all my co- workers knives for a small fee( stone wear especially...

I had that knife custom request in blue steel#2 until recently wondering if your willing to part with it for 300$ CAD ?