First picture. *nods in optometrist*
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Time to touch up the ootb edge
...more will come 
The true use-test for any of my knives: crawfish etouffee. I freaking love this knife, really has kept a nice edge and aced this test. Didn't crop the feet out to give @BillHanna a little Spicy Site competition...monopolies are outlawed I hear.
Thinner please 
Maybe the edge was oxidized. Maybe over-refined from the last polish. A couple swipes on JKI 1k diamond brought back some tooth. Sakai Kikumori Nihonkou 210mm previously subjected to faux kasumi.
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Looking good. Is food sticking less to the blade after the kasumi polish? I haven’t tried this specific knife but I found similar Japanese monosteel to be a bit sticky OOTB. Did you thin it as well, or only polished?
The cherry tomatoes didn’t stick. Against my fingertips the faux kasumi has tangibly less stiction than the faux migaki.
I don’t know if I’ve ever successfully thinned anything. I’ve tried, but…
Imma whack a bag of onions. Get back to you tomorrow.
I don’t know if I’ve ever successfully thinned anything. I’ve tried, but…
Imma whack a bag of onions. Get back to you tomorrow.
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or some potatoes... the ultimate test
with me it's more like "I thought I was thinning, but I was merely overthinning and creating a foil edge"
parbaked
Senior Member
HVB petite suji and some A5 Wagyu rib cap…
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Knife choice for tomorrow‘s garden dinner:
Loving the 210mm Kei Kobayashi so much I got a 150mmpetty. The Damascus is beautiful but doesn't have the makers mark. The handle ties them both together. The handles look kind of like pakka wood but not sure, perhaps somebody knows. The urushi coating looks like it could be slippery when wet, but gets even "gripyer" when wet
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Just a Migoto White 1 240mm... just right for a saturday dinner prep in my home. 
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tostadas
Hobbyist / Craftsman
Finally getting around to processing some slabs
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Knife choice for tomorrow‘s garden dinner:
Filleted a couple of fish yesterday which my father in law caught, among them my first pike I had to fillet:
What’s the fillet knife? Looks classyFilleted a couple of fish yesterday which my father in law caught, among them my first pike I had to fillet:
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A „Rapala“ my grandfather gifted me years ago…
Change rotation and ill be needing some lasers for work. Hado B1D and Hitohira Kikuchiyo x Izo Ginsan will do for the night.
luther
Well-Known Member
Raquin on savoy cabbage
parbaked
Senior Member
Marko cubes pork belly…
2023 Bucket List achieved:
And yet, I lust after more of Rob's work. A sujihiki and parer would be amazing. And any other of his knives, really. I want them all.
Edit: I'd also like to thank @enrico, @Bico Doce, @crocca86, @Neville Lin and @preizzo for making the dream a reality. Enrico especially has an almost supernatural gift for sniffing out Nines that are ready to be rehomed.
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Damn dude
I’m trying to have a kit similar to this one day. Rob’s work is certainly in a class of its own. Great line up
Gesshin Ittetsu fresh off BBW
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Day off and bored…Shoot a quick video for IG reel. Sakai Ginsan’s and Blue 1’s
Sakai Ginsan’s and Blue 1’s
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Merion Forge meets pineapple:
Cubing up carrots is always a first test for me
