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I mostly use my Ikkanshi Tadatsuna white steel chef knife because it is so thin, light and sharp. It cuts like a light saber.

This is a lefty. It is Keijiro Doi, not Itsuo. I ordered this direct from Suisin in Japan in person several years ago. It took a while to be made probably because Doi-san made mostly right handed knives and he probably slightly grumbled when the order for a lefty cam in. Ha!

Pine & Crane is solid too

North East side - Silverlake

It's going to be 79 degrees tomorrow, I don't like the cold, so this is great. Sorry to those shoveling and scraping their windshields. I am a long time Japanese knife enthusiast, a longtime Korin supporter, and my most coveted knife is a Hayate from Keijiro Doi. And yes, I only hand sharpen...