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Yoshikane 210mm Wa-Gyuto Shirogami Tsuchime Tojiro Shirogami ITK Petty 150mm 27x18 Sapele end grain cutting board - I made it thanks so much all the people who posted on my thread and helped me pick a knife I am loving the new setup.

I dont i have only used my king 1000, i guess i will bite the bullet and get the 320 cerax and a atoma 140 then

yeah i wanted to add a course stone, i have fixed a few of my friends knives that were amazingly dull and it took forever to work an edge on my king 1000 and was planning on using the atoma 400 for flattening and just getting an edge started on those kind of knives. if i went with like a cerax...

i dont have a big preference as long as something isnt too bulky, i was hoping to keep it to a 210, my 10 inch feels a bit big for my liking

just me, my wife can barely boil water so i will have to adjust to using a carbon knife but i can get used to it.

yeah i did see the wakui was thinner I was more worried about the weight not being enough to chop more than damaging it while rocking.

posted the questionnaire here https://www.kitchenknifeforums.com/threads/looking-for-an-upgrade-to-my-knives.46034/#post-681989 any opinions appreciated

awesome thank you so much, is it still 25 for shipping to the US?

yeah i thought it might have been the handle driving it up. is there a way to get cleancut to ship to the US? all i see is EU and sweden

thank you, very helpful. any other suggestions for finishing stones? Was thinking of 2 non soaking stones if i was replacing the king but if im not i guess i have more options

I wanted to start slow and got a Victorinox 10 inch with a king 1000 and a basic leather strop with some compounds. Im looking to upgrade all my stuff. After some help from some fine folks here and a bit of research Ive narrowed it down to a couple knives. (heres the thread, any advice...

Ive been getting recommendations and researching for the past few days, I think ive narrowed it down to 2 knives. https://carbonknifeco.com/collections/yoshikane-knives/products/yoshikane-kurouchi-tsuchime-white-2-gyuto-210mm-chestnut-handle https://www.epicedge.com/shopexd.asp?id=95732&size=n...

yeah , i guess just with it being my 1st knife its hard to gauge what 4.8 vs 5.2 feels like and if the thickness and weight make a noticeable difference.

My only reservation with the Wakui is im looking it up and the 2.5mm thickness is a little thinner would there be a noticeable difference in weight?

wow you werent kidding, after going through these threads and researching those 3 might be my finalists and maybe this one https://knivesandstones.us/collections/featured-products/products/wakui-gyuto-white-2-stainless-clad-kurouchi-hammered-finish. Going to be hard to pick. are the yoshi and...

How does skd and white 2 handle chipping. I've never used anything but generic stainless knives and am a bit paranoid. how would you say that hammered yoshi compared to this one I saw alot of posts about it in that skd thread...

apologies for being an ignoramus, what is a boon

which one is SKD? im pretty new to japanese knife steels and am going off this https://www.japanny.com/pages/japanese-knife-blade-steels

I like sharpening, I have a lot to learn but i do enjoy it.

oh i like that one and the Tanaka Blue#2, is the yoshi 50/50?