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Protooling have a 240 in stock! The also have a few others search “hisamoto”. Morihei Hisamoto Kurouchi | 240 Gyuto Knife (Shirogami) - No Bolster For some reason they don’t get the attention the other Hitohira aligned stores get. I bought the 240 with bolster over a month ago and nothing else...

Thanks for the reply. The thing I appreciate the most about my Yoshi is the the spine thickness out of the handle. If the YS is thinner I don’t see it as an upgrade for me. The hunt for unicorns continues….

This temps me! Has anyone put time in with a YS and a Yoshikane SKD. I have a an Amikiri from knives and stones than I really like. Beyond a little taller heal what and a pretty saya are there any other functional differences?

Hey mate. I’m keen. Do you know how much sharpening it has seen? Cheers

Hey Mate Might be late to the party but I am be keen on the YS. Is it still for sale? I’m Melbourne based. Cheers

Thanks. I have always been paranoid to slice when still slightly frozen due to fear of chipage. I might put it back in the freezer for 30 minutes to get it as cold as I can without freezing. I think a 270 suji is in my future. I don’t think it will see a ton of use so edge retention is not key...

A deli slicer you say…. Unfortunately not an options due to both space and cost. Is 270 the go to length for a Sugi these days? I use a 240 Yoshikane SKD as my go to gyuto and that feels plenty long for general prep.

Hi everyone. Apologies if this has been discussed before but a didn’t produce anything. I like to cure and smoke bacon reasonably often at home. Usually I will buy a whole boneless skinless pork belly and then brake it down to single meal portions prior to curing. Typically I will cut it in...

Hi everyone. I searched but could not find anyone who has asked this. I am looking for a decent endgrain board here in Oz, preferably Vic. I have been using a $25 Aldi endgrain board for the last several years. I don’t know what species it is but has been great. Near maintenance free and...

Welcome. Why have all the cool kids moved north? It seems every new restaurant that I am in to is North of the river. Are there any southeast people around?

Maybe transcribe this video from Ryki

I would be satisfied with a step by step process.

Hey Nemo To be clear I find AEBL relatively easy to debar, I have no experience sharpening SG2. You confirmed my thinking that I will pass on SG2 for my primary knife. I have heard enough people talking about the chalenges of sharpening SG2 for my tastes. For a knife that my wife and i will...

do you think that the below is the same as the kurosaki shizuku?Kurosaki Wenge 240mm Gyuto will reach to k and s for a bit of context on the different Tanakas. Seems like there are lots of different variants. A Kippington is very much on my radar for the future. Always prefer to do business...

Thanks Nemo Could you compare the sharpening experience of SG2 to AEB-L? With my Zwilling Kramer it took a bit of time to figure out how to debut but once I learned its a breeze. The more I think about this sharpen ability most important to me for this knife. I love the feel of my white 2...

Thanks for the responses. A couple R2/Sg2 suggestions so far. My fear is that this is not as easy/fun to sharpen as others. On an ease of sharpening scale would you but it closer to AS or W1?

oops this reply was intended for cotedupy Don’t know much about the cleaver. Bought it at Walmart in China. It’s a midweight stainless with full tang and smaller plastic handle. It has a small section at the heel that is ground to a steeper bevel. I generally use it to break down carcasses for...

Thanks for coming back. My favourite cutting knife is this Kuro Kuma Ishi 165 Nakiri it’s quite thick along the spine and thus heavy but then tapers quickly and is thin behind the edge and along the blade road. I would love to replicate this feel in a bigger gyuto. The option exists to buy...

Hi everybody. Thanks for the warm welcome in the intro section. Its funny, for work I train people in retail to simplify messaging so as to not overwhelm potential customers yet when I want to buy something I have a small habit of overthinking things.... LOCATION What country are you in...

Agreed. I don’t lean heavily either way in politics but it amuses me that a former union official hired contractors because they were cheaper. Also your hard rights in the federal government supported increasing job keeper seeker etc. We live in a bisaro world.