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It makes no sense at all.

:plus1: Once I raised a fresh burr on the lower grit stone, I tend to use lesser and lesser pressure on the higher grit stones. I find that the edge at this point is already sharp and excessive pressure may crush the edge.

After some experimentation, I finish my single bevel knives on either the Hideriyama or Haka stones. It has a nice bite to it that I like.

I have owned knives from the KS, HS and HA but never KK. I thought that the grind is generally pretty good. The finish is okay but nothing fanciful but these are practical knives used by professionals. They have a huge reputation and in my opinion, they are a safe bet. On a separate...

Beston 500 is a truly amazing rough stone. You'll discover it for yourself. Except for the fact that it is a little thirsty (I have mine permanently soaked), it cuts fast, resist dishing and leaves a really fine scratch pattern on the blade road. Starting with it instead of a medium stone...

I have never purchased/used any from the KK series but had/have been using several from the KS, HS and HA series. Knives from KK series I believe is shiroko kasumi and has a hardness of 62 - 63. I am of the opinion that the finish (choil, spine etc) on the Masamoto knives is average only...

This looks awesome with the burnt chestnut handle

very sweet looking knife. I hope you enjoy it.

Thank you so much, bros, for all your advice. :D

I am seeking advice for the above. Does anyone has any experience maintaining ebony handle and saya? The knives have seen some heavy usage but I know how to sharpen and maintain the blades well. The handle and saya, on the other hand, have seen only soap, water and dry towel as and when...

Sir, you are one humorous person. I am not a sushi chef either. I have a full-time job but provide private dinning engagements during weekends (mostly sashimi and sushi). I use a Masamoto yanagiba mainly.

In my case, Takishima is my pre-polisher and I have hakka and hideriyama as the next progression stones but no Ozuku. It turns out that my hideriyama provides a finer finish than my hakka. So in my case, I will finish my knife with the hideriyama. Nice hazy and consistent finish. so I...

Merry Christmas, everyone!! My new yanagiba has finally arrived after a few months' wait due to custom options. This is a blue #2, 330mm honyaki.

Masamoto KS yanagiba was my second sashimi knife and it was a solid performer. In fact, I have been using only Masamoto single bevel knives. I don't how it compare to others but you do pay a premium for them.

bought!!! thanks

come on ... in the spirit of festive season ... :lol2:

:bliss: I need motivation to buy

welcome to kkf!

welcome to kkf!

welcome to kkf!