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_shiro-ko_

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Joined
Jan 27, 2024
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Location
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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 on stones.
I am looking for inspiration, knowledge and community here.
Thank you for welcoming me.
 
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 on stones.
I am looking for inspiration, knowledge and community here.
Thank you for welcoming me.

Welcome. Which shiro-ko knives do you most often use?

Your profile picture seems to show a lefty yanagiba--I'm guessing you'd probably have to special-order a lefty Suisin Hayate from Itsuo Doi via Korin if you seek the closest thing to your desired knife.
 
Welcome. Which shiro-ko knives do you most often use?
Welcome from Echo Park
Welcome. Which shiro-ko knives do you most often use?

Your profile picture seems to show a lefty yanagiba--I'm guessing you'd probably have to special-order a lefty Suisin Hayate from Itsuo Doi via Korin if you seek the closest thing to your desired knife.
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!

Your profile picture seems to show a lefty yanagiba--I'm guessing you'd probably have to special-order a lefty Suisin Hayate from Itsuo Doi via Korin if you seek the closest thing to your desired knife.
 
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!
I mostly use my Ikkanshi Tadatsuna white steel chef knife because it is so thin, light and sharp. It cuts like a light saber.
 
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