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zmaster, those are some wild choil shots! I'm definitely curious to see how super thin knives feel. My plan is to pick up a Gesshin/Ashi Ginga before too long and see how I like it, and let that inform exactly how far I go with the Yoshikane. I believe it may have been called "Migaki?". I...

I've finally embarked on my first ever thinning project - a Yoshikane 210 clad W2 gyuto. My lowest grit stone is a Chosera 800, which many folks have told me will turn thinning into an absolutely grueling process, but I put in a couple of hours on it tonight because I figure, "hey, this is a...

It certainly seems so, especially since I got it used off panda, here. It's interesting because the W2 with the Migaki clad seems to be out of production, so it's hard to compare notes to other folks. Oh I will be, and thanks. My lowest grit is a Chosera 800. I know it'll be slow going but...

That Konosuke is absolutely beautiful, but from what you describe, the Ginga seems like a perfect option for me testing the waters, even if it isn't a taller than average knife. I always have the CCK to go to when I want that extra room. For reference, here is the choil of my Yoshikane. I'd...

Can you expound a little bit more on the Ashi Ginga and what makes it unique from the other two mentioned? The price point on that is much more comfortable for me in terms of seeing how I personally feel about extra thin knives.

Thanks for the input. I think I will want to stay far into the laser category so I can really see what it's like.

Can you tell me more about the Konosuke FT, and how that compares to the FM that just got posted on the BST?

I'd be fine with ironclad. Out of all my criteria, height is actually the one I'd probably sacrifice first. I've been keeping my eye on the Gesshin Ginga stock, if that tells you anything.

Hey y'all. I've been wanting to try a true laser gyuto for a while now and with the recent purchase of a CCK 1303, I'm also realizing that a nice tall blade feels really good to me. LOCATION What country are you in? US KNIFE TYPE What type of knife are you interested in (e.g., chef’s knife...

I've been relistening to Pat the Bunny, recently. His music has probably had the most profound impact on my life course relative to anything else. It's interesting listening to his stuff in rough chronological order. Early on he was doing a lot of heroin and being a generally not great dude...

Confit byaldi. With the veggies in season and the time I get to spend with my knife I've making it about once a week. I did it in the cast iron purely for presentation since some friends were coming over, and luckily the seasoning held up.

Whew, getting the right light for this isn't easy. Yoshikane W#2 clad. The edge gets a nice dark patina on it that "oil slicks" in the light.

My "first three" was actually a set and my "most recent three" are only actually two so far. "First Three" Set of Shuna Soras (Chef, Bread, Paring) Honestly, it wasn't a bad introduction to J knives, imo. I bought the set on impulse, which is a rare occurrence for me, after seeing Alton...

Yunnan sourcing for anything Chinese. I honestly don't know why it doesn't get more attention, but o-cha.com is basically the only place I'll get Japanese green tea from. Specific recommendations include... Miyabi - for a very deep, brothy tea. Almost like liquid seaweed. Ujibashi San no Ma...

The Sporkful - lots of interesting stories related to or told through the lense of food The Adventure Zone - D&D for people who have never played D&D (I'll also add that, imo, anything the McElroys touxh is gold) 99% Invisible - design podcast with surprisingly engaging stories Pipe and...

My girlfriend teaches ESL to Chinese kids online and they got us to give hotpot a shot. It's absolutely fantastic and I cannot recommend it enough for entertaining on cold winter nights.

Best choil shot I could get.

Masakage Koishi 150mm petty to be the new counterpart to my Yoshikane Migaki 210mm gyuto. The former is stainless clad AS while the latter is clad W#2. The Yoshikane has been an all around amazing kitchen knife, and I wasn't even feeling super pressed to get another one, but with the sale on I...

Word.

I have one of those rubberized clamps to hold stones and my setup of stone-in-clamp-over-water-tub has worked well for me so far. Taking it off the base isn't a huge issue, but I was curious if it was easily doable.