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I really like the KU look. I have the migaki finish, and something about the KU makes them more powerful.

Can confirm, these are awesome. His handles are gorgeous, and I really like the taper. Haven't sharpened yet, so can't comment there, but they are exquisite knives and he knows how to run them thin behind the edge and laserish at the tip while still feeling solid. 10 out of 10

I just bought one of these new. Perfect gift knife in my opinion. Perfect stainless quick job knife too. It was the first time I thought, oh, this is why people like lasers.

Kinda interested in this and have had no control with knife purchases lately. How do you feel about the flat profile?

My cousin bought this on ebay for 40$ or something, so chances are it isn't anything special, but he would still like to know who the maker is. That you so much. Unfortunately this one picture was all that he had. It is a western handle. Thank you so much!!!

I knew I shouldn't have done my monthly KKF click after a long day at work today.

I have a Togashi, and it is hard to say just how beautiful and well put together these knives are. They are my personal favorite out of Sakai so far. I have a couple Y Tanaka and myojin, but I likes these the best. The profile has some big knife energy but is nimble and perfectly balanced, and...

Can also vouch for seller. Solid dude. Come to think of it, I haven't had a mazaki in my collection for a while....

How does the Watanabe 150 petty stack up? Think it would be going overboard to spend 200$ plus shipping on a pro petty?

A little shorty, but that looks like an awesome deal for a ginsan western! Thank you!

Good call on that! I left it with its factory edge and only sharpened it after I saw it had a couple chips in the, then gave the knife to a friend. I might just buy another, but wanted to see if there was a similiar knife out there that wasn't the TF heat treat.

LOCATION What country are you in? 'Merica 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)? petty 120-150 Are you right or left handed?  Right Are you interested in a Western handle (e.g., classic...

Such a good knife and beautiful. I'm a huge fan of the white #1 with these and the profile is basically perfect for me. Highly recommend

Great handle, great knife! I have the stock handle and the wood kinda looks like plastic, so definitely a good call.

Sorry you're right, terrible example. Edit: and I couldn't find any good examples because I guess I made it all up in my head. I probably saw it stated that it was tougher than VG10, and drew my conclusions. Thanks for sorting me out on that.

https://www.echefknife.com/products/yoshihiro-damascus-sg-ii-r-2-semi-stainless-kiritsuke-chef-knife-ebony-handle Just an example of the first knife I saw when I looked up SGII steel toughness on Google. It just says what I've seen on several occasions with the toughness of SGII steel being...

Bro, nerd it up! Exactly what I came here for. I thought SGII was marketed as a high toughness steel.

The nail flexer steel that would ting that I got was white#2, and I found the sound of it drove me away more than anything else. Maybe some white2 heat treated differently wouldnt do that. SGII with high toughness really boosts my confidence with it for sure as would blue2 and 52100 treated a...

I don't think the 180mm from homebutcher is nail flexing like the 240, but maybe some are that thin. I believe they are treated to 62-63. I know what you mean superworrier about the "ting." I hate that. Makes me a worrier too. My technique isn't perfect and feel like there is going to be some...

The 180 is really really thin, just not quite a nail flexer. Photos for side by side comparison.