Search results

Nope I don't got those sizes or steels currently.

$70 shipped SPF two in line 165mm edge 48mm tall 8mm at spine at heel 4mm spine at shinogi at tip 264g Lefty deba, feels like great Sakai white steel, bites very very well into hair. Rounded shinogi, especially at heel, buffalo horn ferrule chips, ura wear, at heel the ura flattens out a bit...

@Seemore They're good knives. The big vintage gyuto makers, Takahashi Hamono, masakane, Tokyo murasada, Sukehisa. I prefer sukehisa to masakane in terms of steel. That style of handle allows more for butcher work -- symmetrical handle for different grips, regular grip and dagger plunge grip...

2k will work, if it doesnt, spend more time sharpening or slightly increase angle. . . If it still doesn't work then lower grit stone. But it should work

Knife has a burr and needs to be deburred. Any sharpening stone should be able to remove the burr. Strops help to deburr very fine burrs, large burrs are better deburred on stone or if needed crumpled over on something hard but less hard than the steel, though that can lead to a ragged edge...

I've seen so many soba kiri on auction. . . Some for quite cheap. I've seen some super old ones, rustic as heck, sold alongside agricultural tools, which is to say, more popular in the rural regions where those non rice grains are grown. Probably the hardest knife to sharpen. Must be very...

I got to try a white 2 double bevel from Yosimitu kajiya and the steel is the most buttery and pleasant if anything I've ever sharpened (kanna, razor, etc). Not the absolute most hard or hair popping but my favorite to sharpen, and strops well, and is pretty sticky of an edge. Grind and forging...

(Double posted)

$30 shipped 140mm edge 44mm at heel 49mm in middle 5.3mm at handle, 1.4mm halfway, 0.6mm near tip 118 g Needs new handle Cuts really, really damn well. Good release somehow too. Slight hollows in blade face forged in. Rightly bias. Pitted to heck. I was able to sharpen most of the pitting out...

Specially made toku sei Toku Jo Josaku Hontanren Custom made Special steel Specially selected Honbadzuke Stamps on the blade, or stickers, don't necessarily mean it's much better. . . Just some things I've read on blades. Even buffalo horn doesn't necessarily correlate with quality. The best...

The cerax has a hard outer surface that needs to be abraded away before it starts cutting faster. I guess I didn't mention different thinning purposes . . . Some people want to make a wide bevel for polishing, that requires reducing convexing or making concave parts flatter to touch the bench...

I mean the next step is to actually try and thin . . . . If you want a beater knife I can send you one

Goku hagane I've seen it on kama asa knives when I searched. It feels like an extra easy to abrade white steel. Maybe vacuum remelt white steel? Feels most like hinoura white but more easy to abrade, yet harder. Closest knife steel I've sharpened, to iwasaki tamahagane. 300mm yanagiba with a...

$55 shipped 186g 163mm edge 4mm spine at handle, 2mm halfway, 1.5mm at tip 55mm tall Steel has slag inclusions parallel to the edge. Possibly tamahagane? Just dirty steel? Not sure. The seller I bought it from said it was made by Okamoto knife manufacturing in Sakai, and is supposed to be...

Honyaki yanagiba straightening with tagane by shotaro nomura, at 5:10

Also 315mm mioroshi deba jin with special YAMAGUCHI engraving (also not mine)

31.5mm Jin yanagiba (not mine). The only normal shaped one I've ever seen