Greetings from Melbourne Australia. Found this forum from a Redditor recommending me to speak with Kipp regarding honyaki. Still too shy and too poor to ask about it. Long time lurker, finally guess I should make an account and join the community. My journey... I was an accountant back in Boston. Got bored of my office job after 3 years, packed up, came in Australia on a working holiday visa and fell in love with Melbourne. Came back to study culinary arts. During my studies, my partner bought me my first knife (aside from my school knife kit knife) and a whetstone. Not knowing what I was doing, I started Youtubing some videos and experimenting on my own. After 2 years, I think I finally got a hang of it. I now work as a chef and sharpening my colleagues and head chef's knives for a fair market price. I do a lot of prep at work and I get frustrated at how fast my knife can't cut spring onion rounds without smashing it after a while. I sharpen my knife almost every 2~3 days on whetstones because people say honing rods are a big no-no? That's when I went down a spiral to look for something better. I wanted a better knife, then I wanted a white2 carbon steel knife, then I wanted a mizu-honyaki just because it can hold its edge longer..... Silly reason. Luckily, I haven't went down that spending spree yet. Partner and I are planning a holiday trip to Osaka later this year and hopefully I can get a knife there. I try to be as open and honest with her, but she said I don't need a $1000 knife. I don't have much to show, but I guess people here like to share. Gouken 180mm Santoku (first knife and a gift from her) Global G-2 (Friend left Melbourne and forgot to take it with him. Said I can have it) Suehiro SKG-27 1000/3000 KING KW65 1000/6000 Cheers.