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I’ve been around long enough to know this means you’re probably the one who bought it. 🤣

It might be helpful for potential buyers if you can give a ballpark shipping estimate to CONUS.

Astonishing transformation!

Neither do you! 🫣🤣

Tell me more…

When you talk about ease of maintenance, do you mean keeping the knife at high performance or keeping it from rusting? The TxK will be a wonderful cutter out of the box, but IMO if you’re looking for easier maintenance than your Ashi, it’s not the best option. B1 core steel aside, the iron...

Plot twist: @nhb22 and @Vertigo each bought a 50% share in the knife. They were… enabling… each other?!

Also had/have both and would recommend Sumiiro. 😂 IME both are very good and thin BTE, but quite different feeling knives — depends if you want something that’s like a scalpel or enjoy a little more meat to your blade.

He linked to those knives on his Shopify preview site and it's not possible to check out directly with the newsletter links. Here are the two gyutos and paring that aren't showing up on the website: https://newhamknives.com/products/222mm-blue-super-gyuto...

If you’re really curious about the Spåre bread sword, I’ve got a 300mm mono from the latest drop that I’d let go…

Yet more temptation...

Can someone do me a favour and buy this so I'm not going back to look at it every 10 minutes? Thanks!

Yes, I’ll go out on a limb and say that the OP would have more fun trying out a Tetsujin B1 (which pop up with some regularity on BST) than nerd out over the distinguishing features between two stock removal SG2 240mm gyutos.

I’ve tried some of the usual petty favourites (Ashi, Takamura, Tanaka x Kyuzo, Konosuke Sumiiro, Mazaki) and my pick for an easy, off-the-shelf option* might be the Shibata ko-bunka. It may or may not be the right fit for you: I personally favour a petty that’s stain-resistant and good for quick...

Kanji per mm giving those bloomery iron Munetoshis a run for their money…

Still available.

It’s got little to do with the specs and steel IMO. “The market” (i.e. us) has consistently shown itself to be rather simple-minded when it comes to brand recognition. A good example is the Sakai Kikumori Yugiri vs Konosuke FM: same smith and sharpener. One has more desirable specs (based on...

👍 I was just referring to the 青鋼 kanji on the back side of the blade as OP hasn't confirmed which store the knife comes from. Given the weight of the knife, it does seem likely to be a ho wood handle.

It just says "blue steel", so without additional information or context, it could be either.

52-57mm is usually what I prefer, but I also find it hard to draw a hard and fast rule. I really like my Kagekiyo B1 that’s ~50mm, and I also really like my Bidinger that’s 63mm. To me, the balance and whole package of the knife matters more than how many mm the heel height is. It’s similar to...