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Think he’s talking about those inexpensive Honyakis-I’ve heard similar complaints about these.
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Knife findings
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SirCutAlot
Banned
Kaeru WH are solid, and i mean really solid knifes 
i wish my working mates Wüsthoffs are that solid
SirCutALot.
i wish my working mates Wüsthoffs are that solid SirCutALot.
No problems with the steel on my Kaeru honyaki, I won’t say the steel is the best I’ve ever used, but no issues with grind, edge taking, deburring, etc. Maybe I got lucky?
Here's something a bit different.
https://protooling.com.au/collectio...hei-hisamoto-kurouchi-270mm-gyuto-knife-thick
https://protooling.com.au/collectio...hei-hisamoto-kurouchi-270mm-gyuto-knife-thick
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Could’ve been a problem with the older ones not the newer ones
The current honyaki may be made by Wakui, but the older ones could have been made by a different smith
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Yeah they do look somewhat different right?
That is a beast of a knife, decent pricepoint for a tf fan wanting to try bigger but not wanting to drop denka cash either
tostadas
Hobbyist / Craftsman
That's a really good deal for a 270
nah, it was the honyaki i'm pretty sure the wh is solid. Also probably not different smith, since the new honyaki also has the same straight pattern banding on one side and curved pattern in another. Eh maybe one boring day, I'll bring it out thinning and polish but pretty sure not gonna buy another honyaki ever again...
..or am I gonna fell for another ex Yoshikane cheap honyaki
https://www.aframestokyo.com/masashi-kobo-fuguhiki-mizu-honyaki-270mm-white-2-steel-blade-k2702.html
Some fresh Wat Kintaroame light cleavers.
https://www.kitchen-knife.jp/special/cleaver.htm
https://www.kitchen-knife.jp/special/cleaver.htm
More raffle!
tostadas
Hobbyist / Craftsman
Dang, they are pricey now!
Obviously Shinichi was serious when he said he was going to have to raise prices. I got the 180 Pro nakiri a couple months ago for just a touch over $200USD (knife cost only) and it now looks to be $313. The 180 Pro gyuto looks to have gone up about $50-60.
Yes, they are! But in fairness to Shinichi, it seems like prices have been going up all over the place. I bought a Mizuno DX before their 20% price increase last year. It wouldn't surprise me if they increase them again this year.
I was going to order one in January, the price at that time was around $300. (28000 yen plus 4000 yen shipping)
The middle of March I paid 28000Yen as well. I thought it was 26000 but just looked it up. Still, as of right now, that's $218USD and the current price is 40000Yen or $312.
Two weeks ago I paid 23000Yen or $180USD for my gyuto. Today it's 30000Yen or $234USD.
Handle upgrades and shipping were extra and the handles don't look to have changed I don't think.
Yen really hit the bottom these days
djacobson
Active Member
Yeah, anyone who made those last minute orders in May got quite the deal.
The 165 Watanabe pro Nakiri I ordered last week for 29000 yen is now 39000. I’m a bit surprised the 165 and 180 are similar price but the 165 comes with horn/enju handle and the 180 comes with plastic/chestnut. I think the horn/enju is pretty nice.
tostadas
Hobbyist / Craftsman
Big sakai white#2 rectangle.
https://www.chefs-edge.com.au/products/nakagawa-shirogami-2-kasumi-chuka-bocho-225mm
https://www.chefs-edge.com.au/products/nakagawa-shirogami-2-kasumi-chuka-bocho-225mm
Looks nice and thin, but I have too many white rectangles. I’m looking into getting a nice blue rectangle and maybe upgrading my stainless rectangle. It’s all about diversity.
tostadas
Hobbyist / Craftsman
A real Kramer dammy for a bargain
https://www.eatingtools.com/chef-knives/1595-bob-kramer-damascus-chef-205mm.html
https://www.eatingtools.com/chef-knives/1595-bob-kramer-damascus-chef-205mm.html
Too bad I didn't win the lottery last night.
205mm is a little short or otherwise i'd be all over it...think they would trade for a mini-van?
New MCX in 1 and half hours
Picked up one of the 230mm new MCX offerings, been wanting to try one of these for a bit.
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I think you got timing wrong on that one... all sold out
Oof yeah, 30 min from that time of posting
That explains why I alway missed them…
