Budrichard
Active Member
Loooong time knife collector and Japanese knife user.
Have Kenichi Shiraki 270mm Honyaki with high polish, ebony, silver, ivory handle and Saya. Brokered by Murray Carter for me when he was in Japan.
Fan of Shosui Takeda. Have 300mm Honyaki (not clad) he made for me and others. Met him a few times at Knife shows where he sits constantly sharpening!!!
I started many years ago with a 230mm Sahsimi knife from Yamasho. As my skills improved my knives became longer and longer. The Kenichi is starting to lose some of its polish due to usage.
Most of my Western Kicthen knives and tools are Wusthof.
I like the same feel across the line of knives.
Recently picked up on eBay one of thier Sashimi knives with Saya.
It’s actually a good little knife!
As Pepin would say, “Happy Cooking!”.
Have Kenichi Shiraki 270mm Honyaki with high polish, ebony, silver, ivory handle and Saya. Brokered by Murray Carter for me when he was in Japan.
Fan of Shosui Takeda. Have 300mm Honyaki (not clad) he made for me and others. Met him a few times at Knife shows where he sits constantly sharpening!!!
I started many years ago with a 230mm Sahsimi knife from Yamasho. As my skills improved my knives became longer and longer. The Kenichi is starting to lose some of its polish due to usage.
Most of my Western Kicthen knives and tools are Wusthof.
I like the same feel across the line of knives.
Recently picked up on eBay one of thier Sashimi knives with Saya.
It’s actually a good little knife!
As Pepin would say, “Happy Cooking!”.
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