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The Ashi is indeed more right biased convex from my cutting experience. I'll post a few videos at a later time.

I'll take $25 off the total if you bundle two at once, $50 off total if you grab all three.

Have to let these three go as I don't see myself using them much. All three blades are used, thinned, have scratches, and are priced accordingly. Yo-handle Konosuke (Ashi) 270 with Saya Specs: Dimensions: 273mm x 52mm Spine: Heel: 2mm, Mid: 1.8mm, 1cm-before-tip: 0.8mm Weight: 225g Details...

Just the nature of a handmade knife, warps near the edge is common for a thin blade and sometimes you need to bend and correct the edge, and/or thin the blade road to get the sharpening experience you want. My Mazaki sharpens excellently after some work on the blade road. The video below is the...

Mazaki's Wh2 is hard and glassy on the stone, take the edge to a coarse grit and move up from there if you have difficulties. I finish my Maz Wh2 with a Shapton Glass 500.

Mazaki Wh2 being bad? This is news to me; in what way? Likely sharpening error or inconsistent geometry more than the fault of the steel itself.

To explain how I got the vivid patina, most of the pretty colors are from peeling the mangoes with the blade itself. Little of the patina is actually from cutting them.

It's 52100, a very nice steel for patina.

I find monosteel knives gives prettier colors with mangoes than iron cladded knives. Iron clads turns grey quicker, monosteel gives more vivid colors. This is an old picture of the best mango patina I had. The colors are even more vivid in person.

What did you use for the etch? I kinda want to try it to darken some scratched KU for myself.

I only use my blade for lime once it had several months of patina on it. People cut lime before stainless steel was around so I figured I'd try.

That's exactly what I was talking about 🤣 nvm

Interesting blade road on the Shi.han, never seen that from him before.

It's an AI-generated image, hence the weird fingers and lumpy looking tomatoes

Are those Toyama's? I've never seen those kanji's before.

Lovely profile! I like the low bevel look.

I cut lime because I enjoy limenade and mangoes because it's becoming in season and it's a personal favorite. None of this is purely for patina, let's avoid calling it an obsession, shall we?

A knife of which the back third of it can't even touch the board should just go in the bin. Or get sharpened for real.

I'm just saying the Kato can get away with thick spine at 50mm because it has strong distal taper for a thin tip.

Because distal taper helps too, 50mm heel height is fine if the front part of the knife is thin like a laser's. If the Kato is 7mm throughout and only 50mm tall it'll cut like crap.