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Hi everyone, I thought I post it in this sub rather than on The Kitchen Knife sub because it’s mainly sharpening related. So I need a recommendation on a cheap but decent quality carbon knife for me to practice on kasumi finish on the kireha. I have a Tanaka kyuzo wide bevel knife, a SKD...

Hi everyone, I’ve been lurking at this forum for a while, normally checking out the new knife thread for inspiration for my next purchase. So, I thought I gather up some courage to chime into the discussion of this rabbit hole of kitchen knife. I’m still newbie, have couple of J knives and...