Recent content by Blumbo

Yea just sandpaper for now, not ready to jump into natural stones quite yet 😅

Where's a solid place to get uchi powder? I've tried a few uchi finger stones from JNS but they scratched up another knife pretty good. Do you think it'd work if I pulverized them and turned it into a slurry?

https://zahocho.com/products/ittosai-kotetsu-damascus-aogami-1-gyuto-210mm The Damascus pattern looks like tanaka :o Price seems a little steep for a 210 without named sharpener

Sold! Thanks KKF c:

I’ve been trying a lot with this Miura Tanaka AS to get some of the banding to pop a little more. Seems like when I get it more mirrored, the kasumi around it becomes more translucent so it reduces the contrast, and at a lower grit the horizontal lines also crowd the picture visually. I’m still...

It cuts very similarly to my myojin ground knives - like the others, ghosts through product but suffers with food release a little

marking as SPF for now!

Currently on hold for someone who was previously interested, but will open up to the peanut gallery after I hear back

I’ve too many Tanakas and customs coming in so this one is leaving. I’ve only polished off the angular stock grinding marks, replaced the sandblasted kasumi with my own and used it for some test cuts! Nothing negative to say at all, doesn’t feel brittle for how thin it is BTE. Grind is even but...

I think an interesting point of discussion is differences between thin and thick convexity as well as where the convexity is (like is the inflection point higher along the hira etc). The amount of convexity also differs a lot along the length of the blade as it gets thinner towards the tip...

I DO NOT NEED MORE KNIVES

This is a pretty damn good deal 🥵

For sweeter more mild oysters - lemon only For brinier and minerally oysters - horseradish and tabasco This is the way

My first Maillet! Definitely has a really flat profile so we’ll see how that agrees with me, but the taper/tip look really functional! Can’t wait to take it to stones eventually to bring out some more detail in the twisted wrought damascus.

I’m super interested, but don’t own any modern high alloy steel knifes. Is M2 difficult to sharpen/deburr?