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Hello! Backstory: I recently purchased a Kemadi bulat gyuto from BST. It came a bit thicker behind the edge than I prefer (I measured 0.3mm-0.4mm at ~1mm behind the edge), so I wanted to thin the knife to make it cut better and refinish it to make it look good again after the thinning. For...

Hello, I am selling a Tsubaya Nakagawa x Takada No Hamono (or Kikuchiyo x Yohei) ginsan 240mm gyuto. I bought this knife around 1.5 years ago from this thread: https://www.kitchenknifeforums.com/threads/tsubaya-kikuchiyo-yohei-ginsan-240mm-gyuto-price-drop.55548/ The knife was unused when I...

Hello! Do you know of any wa handle makers in or around Seattle, WA? Thanks!

Hello! I am looking for a wa handle for my Sakai length 270mm gyuto, but handles for other knives/lengths would be good too. I have been looking at handles from several retailers, and I am hoping to get more options with this post. The handles that I have been drawn to most have been ebony...

Hello! I have decided to order a Suehiro Debado MD-20 200 grit stone from MTC Kitchen to replace my current coarse stone once I use it up. I am trying to get free shipping, so I am looking for another stone. Here is a list of my current stones: Nano Hone 200 Naniwa Pro 400 Shapton Glass 500...

I am looking for a wa handled 270mm gyuto. Let me know if you have one that you want to get rid of. Thanks!

Hello! I bought this knife around 3.5 months ago from here: The previous/original owner bought the knife from Cleancut, sharpened it once, and briefly used it. I have used it for several meals, and I have stropped it on leather with 1um diamond spray and on stones. I have not done a full...

Hello! I got this knife from Bernal Cutlery about 1 week ago. My nicer knives were all Japanese, and I wanted to try a nice European knife, so I bought this knife. Unfortunately, the knife came with some issues, and I think that I prefer using Japanese knives. When I received the knife...

Hello! I bought this Mutsumi Hinoura stainless clad AS 240mm gyuto about three months ago. The original owner bought it from Cleancut, sharpened it, briefly used it, and then sold it to me. I have used the knife to cook numerous meals since purchasing it. After a few meals, I stropped the...

Hello! Quick summary: I am in the market for another splash and go coarse stone. I really like my Nano Hone 200, and I am wondering how it compares to the Suehiro debado ld-21 or md-20, Shapton Kuromaku 220, or Shapton Glass 220. I care most about how deep the scratches are when polishing...

TLDR: When polishing, the core steel on my non-dominant side comes out hazier than on my dominant side. What causes the mirror core? How do you consistently achieve a kasumi with mirror core steel? Hello! I recently spent some time working on polishing. I got some good looking (at least to...

Hello! Does anyone have a Morihei Hishiboshi 9k Karasu that they are trying to get rid of? I am in the US (WA), so CONUS or Canada would probably be ideal. Thanks!

TLDR: Do your nice looking kasumi finishes look a little ugly in unfavorable lighting, and do they have some bright scratches at certain angles? Please post pictures of a good finish in favorable lighting from a good angle and post the same finish in unfavorable lighting from an unfavorable...

TLDR: Please recommend me a splash and go stone progression for traveling with starting at 200-220 grit. I already have a SG500, and I will be sharpening soft steel like Zwillings. Thanks! Hello! I am looking for splash and go stones that are good for traveling with. Currently, I mostly...

Hello! I am on a long car ride, and I was browsing the “new arrivals” section of CKTG, and I saw two Konosuke YW gyutos. Does anyone have any knowledge or thoughts about these knives? Thanks!

Hello! I have been working on wide bevel sharpening and polishing, and I want to give uchigumori (or other natural stone) fingerstones a try. Let me know what you have and how much you want. Thanks!

Hello! TLDR: what are your recommendations for a coarse stone (or 2 stones) for wide bevel sharpening and thinning? I am sorry if this thread seems redundant. I have been reading over many old threads and Reddit posts, and I am lost in all of the options, all of the differing opinions, and my...

Hello KKF! I recently got a knife to practice wide-bevel sharpening and applying a kasumi finish. It was my first time sharpening the primary bevel, and a lot more mud came up than normal sharpening. My hands got the mud on them, I switched hands when I switched sides, and the handle got...

Hello! I am a new member from Washington state. I am a university student studying physics, but I have really gotten into cooking over the past few years. I have a couple of cheaper knives, and I recently got a Yoshimi Kato bunka, which I am really excited about. I am hoping to learn more...