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Bernal Cutlery usually has a rotation of vintage carbon Sabs. Looks like they only have 11-13in at the moment though.

Double take on the second photo as it looked like a spot of blood on the knife… thought it could be a feature :)

About 3 lbs :) Seems the Stone Holder is just a rock solid base and holds no stones (besides the one you are using), while the Field holder is not as rock solid but comparably stable with the added bonus of holding 3 stones, weighing less and costing half as much?

Apologies, it was kinda late when I caught the sale, got all worked up and forgot to add a link :) https://mtckitchen.com/search.php?search_query=Shapton%20glass&section=content

Quick update, if anyone is still interested in the SG Field Holder they have it for $55 on MTC + 20% BF discount. I just picked up a SG 500,2k,6k stack with holder for under $200 + shipping.

So about a 27% price increase in 2 years? Guess all the noobs like me get the privilege of paying the "iron price" - well played TF. 😂 Btw, the nearly $70 in shipping got the knife delivered to my door in about a day and a half.

Wow, how long ago did you purchase your Denka that it was half off? I was quoted 57,200 JPY ($552.60) + 7,000 JPY ($66.60) shipping = $619.20

53, 214. Gaku said that it wasn't possible to go above 53cm height but I've seen other posts of 210s with 55cm (maybe in this thread?) so I dunno if he was spinning me a line.

Trigger pulled. Fun fact, I originally opted for free shipping since they quoted 8-16 days on their website - I live in Seattle so I figured it would be on the shorter side. But then Gaku mentioned that it would take several months (?!) so I switched to DHL, ymmv.

Fair enough but do you think it could adversely affect a resale?

If you're interested but don't own, does that make you Nakurious?

Ok so I read this thread and did the damn thing lol. Contacted Gaku for a 210 with red pakka handle, taller profile, even blade road, and good ff. He wants to send me this: Height : 53mm Length : 214mm Weight : 206g Knife looks pretty good to me but I don't have a ton of experience spotting...

I was checking out some S Tanaka blades on K&S and came across a couple of Gyutos by Y Tanaka. Quick search here didn’t turn up anything - has anyone had experience with these? They seem to be fairly different (longer, taller, heavier, wider with more aggressive taper) than the ones for JNS...

My go-to for steaks and pork chops is to blitz up some dried porcini into a fine powder and liberally dust while finishing in the pan or resting. And maybe some more after slicing with finishing salts. Adds a nice umami layer that reminds me of dry aging. Also preserved lemons can completely...

Though most modern edges lack toothiness when compared to older grinds since the majority of makers moved from bronze to Teflon dies.

Sorry to hear that, was hoping to do the same. GLWB!

I read in a Takeda thread that you can request an old school grind directly from him. May be worth a shot as an alternative?

haha me too right after posting, still holds up!

+1 Tampopo Dinner Rush - been a few years but remember really digging it when it first came out Couple of documentaries: I Like Killing Flies - follows hilarious owner of famous NY hole in the wall, Shopsin's El Bulli: Cooking in Progress - not so much a cooking movie as much as an overview...

Been lurking for a few months, figured it was time to say hi! I have laughed, I have cringed, but most importantly I have learned a ton from all of you and have greatly enjoyed it so thank you! A little about me, avid home cook, some bartending side gigs, mainly German knives with Mac santoku...