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Common, this thread is almost 6 months old. 210mm is no longer for sale. The names mentioned are inaccurate. The future of the line was uncertain; the new Fujiyama gyutos are sharpened by someone else in a different style. That's why people are asking for the old ones... Please close thread one.

You must be pulling my leg, or is it Salty's? :biggrin: I'm going to leave this one in your hands.

I never saw Salty's strop, but .10um equals about 160,000 grit? In my humble opinion, you're overthinking this one :O What are you stropping? I would be hesitant to buy anything under 1um (16,000 grit) ! The .50 & .25um is good for straight razors, too fine for kitchen knives...

I tend to agree. Lots of videos of Japanese using 360mm+ knives on YouTube. In the western world I imagine very few people can justify owning a knife this large. For some people, it's an essential everyday tool. https://www.youtube.com/watch?v=3s5GCbuMYIs

Why is this still available? I'm tempted and I already own one. :O

Yes, Hocho Knife explains it like this:

I can think of at least one chef who buys existent collections of rare knives and then flips them on us for a profit. Often times offering a custom handle, but other times just selling for a mark up because the knife isn't available elsewhere. I think it's a classic case of double standards...

Mucho has it down pat. I worked a wok station in an Asian restaurant and loved it. We precooked all proteins except tofu, and some noodle types were precooked as well. Rice noodles work best if soaked overnight in the fridge, no precooking necessary, for example. The technique that stuck...

Nutritionally, Spam may be the worst food ever! One can has 96 g of fat (36 g saturated) and 3480 mg of sodium Reminds me of that guy who adds gravy to his ramen noodles.. he scarfs down 3043 mg of sodium in one sitting! https://www.youtube.com/watch?v=_uQ6dAF2zmc

https://www.youtube.com/watch?v=gTPeI5lN9Mg

I'm only here to contribute a big factor that's been left out of this discussion - with a worldwide membership, how do you know what someone paid for an item? For example, the Province I live in imposes a 15% sales tax on goods. Generally, U.S. customers receive free shipping. I pay $30...

I wholeheartedly agree, Dave. +1 This post hit home to me; I can't believe no one else commented on it!

Gesshin are great knives. :biggrin: Are you after a petty for board work, or in hand? I find the 120mm sizes are a bit small for anything on the board, and kind of long to maneuver in hand. I use a 90mm in hand and a 150-180mm for work on the cutting board. Just something to keep in mind...

https://www.chroma-cutlery.com/catalogue/okishiba-cnives.pdf

No problem Todd, glad it found a good home! :thumbsup: Nice! Happy to see you making it yours. Excited to see the patina building! Have you picked up some Japanese Camellia (Tsubaki) Oil? I should have thrown some in for you! It will help prevent rusting when storing your carbon for more...

Welcome to the forum Todd! Enjoy your Masamoto; it's a small world. :wink: I recommend cleaning it once with acetone ( nail polish remover). Out of the box, those knives have a lacquer coating to prevent rust. On magnolia handles I use mineral oil and/or beeswax to protect the wood. You...

:wink: As of 2007, these are the 26 certified traditional Sakai craftsmen: http://brand.sen-shu.com/sakai_utihamono/

Been finding some interesting articles lately, some of you may appreciate the links. Feel free to post more.. will update later.. A 17 year old LA Times Article on Tokifusa Iizuka (Shigefusa Master smith) http://articles.latimes.com/2001/mar/29/news/cl-43936 Iwasaki...

The owners want to keep them. :) The handles sold by James are beautiful but I don't know that you can get one without a metal spacer? I'm not a fan of spacers (on these handles ). Here's some ebony porn for you ;) My opinion.. while true that the supply of blonde buffalo has...

240mm SOLD 210mm still available for $800 USD