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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...

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'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...