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    Zakuri AS knives

    Thanks, pavlobee Looking for images and your feedback after the use of the knife.
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    Zakuri AS knives

    Dear forum members, Does anybody have experience with Zakuri AS knives? How good they are? Years ago Zakuri were among knives which CKTG sells at that time. Thanks.
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    Kippington Deburring Video

    As a logical final conclusion: if you need the best sharpness, you should continue your progression up to 30K. Then there will be no burr at all and a sharpest possible edge. Correct?
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    ZDP189 steel knife. What is the best sharpening angle?

    captaincaed, How you remove the flurry residual metal (burr) at the last stage of sharpening? On my other knives (AS and SG2) I am trying to clean the cutting edge by strokes edge leading changing sides after each stroke. And then make several cust of a carton box walls. Valery
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    ZDP189 steel knife. What is the best sharpening angle?

    Hi all, Just recently the knife I bought on sale arrived. This is Miyami Black, Prep knife, 140mm long. Contrary to what users of this knife write in their reviews, this knife cannot be described as sharp in any way. It is very roughly sharpened. Probably something around 800-1000grit. A dense...
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    Moritaka Ishime knives. How good is their food release property?

    You can find answers and a lot of useful info in the thread "Food Release: Stiction and the Grind" The most illustrative post is the post #65. You will immediately get a clue what is what. I checked out those illustrations and all works exctly as shown on them. Exactly! No exceptions at all...
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    Moritaka Ishime knives. How good is their food release property?

    This is my main interest - to understand how much this finish (Ishime) helps for food release in these knives.
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    Moritaka Ishime knives. How good is their food release property?

    What is the model(s) of your knife(ves)?
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    Moritaka Ishime knives. How good is their food release property?

    You are too pessimistic, Jack. I know this for sure and several knives on our kitchen prove me right. These knives are Takeda AS. And a NAS when I had one too. And four more knives: 1. 105mm Petty noname made of Aogami-2. 2. 180mm Moritaka Nakiri AS. 3. Single edge 165mm Nakiri noname...
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    Moritaka Ishime knives. How good is their food release property?

    Hi all. Has anyone had experience using Moritaka knives from the "Ishime" line? If so, how good are they in a food release? Does the Ishime (rock relief) really helps to release a food? Thanks. Valery.
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    Knives that make you go WHOA from the first cut!!

    Here it is.
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    Knives that make you go WHOA from the first cut!!

    What the shape of the B-grind? Any choil photo of such a grind? Thanks. Valery
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    A new member here!

    Hello, Nemo I am from the southern part from Ukraine. My knives. 1. Moritaka hamono Santoku 170mm Aogami Super rosewood handle. Very well balanced and very lightweight. It feels like a natural extension of the hand. It cuts very well while not super - it still has a factory sharpened...
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    A new member here!

    Hi all, I am glad I find this nice forum. My and my wife's imterest is kitchen knives and their sharpening. Valery
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