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I'm not in a financial position (everyone is buying from other shops) to be a sponsor on the forums so I'm not allowed to promote my shop. If you want to know about them drop me a DM

Welcome aboard

@Skye Eilers Knives @Cooking Steel @InnerWild are all NZ knife makers on the forum, there's also a good FB group "New Zealand Blacksmiths & Knife makers". edit; I think there might be more on the forums too. Unfortunately the Auckland Blade Show isn't happening this year😥 but there is links to...

Some bad vids of the Yosimitu Kajiya, 180mmish aogami 2 Gyuto.

Just on a tangent, botanically there are no vegetables........made up......all of them are made up......😬

I still need to grab a blue 2 off the shelf and take it home to use (I might do that now🤔)so i can't comment on how they compare. I've only Honbadzuke'd a couple of his blue 2 Gyuto, not super hard like a TF but they seemed to feel nice on the stones. I think his aogami knives are a bit lighter...

A Meatloaf knife can take the knocks of a commercial kitchen, with little maintenance, and can hold an edge that will still kind of cut stuff. edit; most chefs are on fairly low wages too, hence a cheap knife is a good one. The knives that most chefs bring to me for sharpening are low budget...

Exactly my 25+ years experience too, I was talking to an older chef last week and he said he's not into knives, "all ya need is a Vic chef knife".

Jump down the rabbit hole!

Your spot on there, I also think some of the older sharpeners don't really want to be "known", that might change with the younger artisans.

Some of my suppliers will not name sharpeners of some lines. Either the artisan wants anonymity or as @Cliff and @thebradleycrew have said, it could be outsourced to various sharpeners etc..

Welcome aboard!

Welcome, great place to chase sharpness.

The tall nakiri that I have seen from Yosimitu Kajiya were all a bit thick behind the edge for my liking, quite a convex edge. I prefer Ide-san's normal nakiri (165,180mm), they are super thin and light.

I have the Arashiyama 6k and Kitayama 8k. I jump from an Imanishi 4k to the Arashiyama 6k then the Kitayama 8k and back down to the Imanishi soft 1k for kasumi. I haven't used the other stones so I can't comment on them.

You're correct

Ide-san said his daughter's don't want to become blacksmiths but I think they help with English translations? His wife and mother do help with a lot of the shop logistics and his wife Chikako makes some beautiful custom handles and leather work. I asked Ide-san about the history of Nagasaki...

I haven't got any Yoshimitsu Hamono yet so I can't give a comparison of thier knives. They are both based in Shimabara but separate workshops. Yoshimitsu Hamono is 2 or 3 brothers, I think, and they have successors in their family so there is a few people in the workshop. Yosimitu Kajiya is...