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I just came back from a trip in Japan. I went to Sakai on a whim because I had half a free day in Osaka. I think it's awkward visiting the workshops/factories unless you have connections. There are a bunch you can find just on the tourist map, Ashi, mizuno, jikko, Yusuke, along with dozens...

They are pretty badly finished, as in the wood is not sanded flush with the ferrules sometimes. Ferrules may also come loose after some use. I personally find the cheap western handle versions better if you are not into rehandling. But the Western versions are half tang so you can't really...

PLease don't buy them up. I'm buying one for a wedding present tonight.

Shuns are fine. when they are on sale they are the best fit and finished knife in that price group. what else can I get with 120 bucks in this market. maybe Masahiro, or Tojiro, or maybe a OEM "hammered Damascus" and the Tanaka's are always sold out these days due to high demand. I've...

I don't think I've seen carbon steel clad knives unless it's pattern welded clad The only steel clad that are common are stainless. I don't really see the point of a carbon clad, in that case wouldn't you just make a monosteel knife.

With all these new innovations on indiegogo knife making have at least jumped ahead 5000 ywars

I thought the JCK FRKZ looked like the Sakai Yusuke's

It's actually a surprisingly comfortable and practical handle. The poor man Tanaka r2 is my go to knife for awhile now. You just got to round the choil and spine a bit. Although I'm not sure if it's ground the same way as the iron wood ones. It's def not a laser

I knew this was gonna be about Marc and Dave again even though everything was edited out. The mods were right, I think Marc has expressed whatever he felt about Dave in the half dozen threads he brought it up in. There's no need to derail another one. This thread was about Cris' knives and...

what are their purposes

Does the new ginsan have the same grind as the b2 Damascus

I'm sure even if you go to Bologna, even the natives all cook it differently

51 is a lot off from 59.

Wait that Nenox Deba is $630? I never paid attention to Nenox before, I didn't realize they were that pricey.

Man that is actually pretty shady. The entire section of Hiromoto has been replaced with Kohetsu knives. They are using the Hiromoto name to sell another brand. I feel bad for people who are new and buys the wrong product.

Congrats, I think I had a lot of problems with rounding over the edge with higher grit stones too. The angle is more important than anything imo, and it doesn't hurt to go slow. I think the Korin sharpening videos really helped me

I'm actually curious about how a MAC vs Shun vs Global vs Miyabi cutting contest would be like

I personally hate maintaining reactive iron clads, some are just really hard to calm down even with a patina. The patina comes off when you cut acidic food so you have to watch what you cut. For home cooks especially I would go for stainless clad or full stainless, 1. you don't prepare...

He's making knives again. I actually think his list might now be shorter than all mentioned.