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The tip may have just cut worse from drag due to the new finish after thinning. Especially if your first test is cuts through a big onion. Okubo isn't too bad to thin IME, it has low spots but the bevels come with ugly deep scratches so you can't really make it look worse on the stones. Just...

Mazaki blue 2 gyuto. I did a wide bevel sharpening to get out the deep Mazaki scratches, but this is pretty close to the OOTB grind. Taper is excellent on this one, even for a Maz. I’ve had like 3 Mazakis from more recent batches including this one and the OOTB grinds are all pretty good, no...

Watanabe blue 2 with no initial edge OOTB right off of a Shapton pro 1000. Listen to those loud teeth, lol.

Ryusen Bontenunryu VG-10 300 mm gyuto. I think this belonged to a chef in Tokyo who was changing jobs. Looks like it was sharpened a few times before I got it so I did some minor thinning. Nice HT of VG-10, less gumminess and not even that bad to thin and the Damascus pattern makes it easier to...

Got the knife safe and sound in the mail, currently putting it through its paces.

From the AB blades passaround, a really well made knife.

Firstly, thanks to @AB blades for organizing this awesome passaround. I've used a couple S-grinds before, but they were never really my go to. I think for some of them, the grind of the bevel below the S-grind is left too thick and the improved food release is not worth the wedging and poor...

From a couple months ago, a vintage #6 cleaver I repaired. One big chip, a couple small ones and a lot of rust. I believe this was a 1k King Hyper edge, all teeth. I usually cut curves because it shows any remaining areas of burr/wire edge as well as anywhere the edge may have been rounded or...

Super tough HT and the stubby wa handle it comes with is great for comfort and balance.

Tojiro F-632 VG-10 Chinese cleaver. An absolute tank. Stainless cladding over stainless core with a stainless handle. Thinned behind the edge so it’s great for regular prep, but robust enough to use like an axe to get through the hard skin and super dense flesh of the yucca.

Vintage Sugimoto SF4030 small cleaver cutting up stuff for pho. I picked this up as a restoration project thinking it was iron clad with carbon core steel like the normal Sugimoto small cleaver, but it turned out to be monosteel with a differential hardening line. Harder to sharpen than regular...

Togashi White #2 Chinese Cleaver. Original owner purchased from Kappanbashi and chipped it on chicken bones. I bought it and fixed it up. Lost a little bit of height, but still plenty of cleaver to work with. Togashi’s white 2 is nice and toothy.

Sakai Takayuki White 2 Chuka Bocho by Suogo Yamatsuka. Yamatsuka is known for his Ginsan, but his carbon steels are killer too.

Konosuke Blue 2 FM cleaver cutting greens for garnish and beef shank.

I for one see nothing wrong with this picture.

It looks like it has a demibolster/half finger guard. Plus the square, angular shape of the bolster, the pointier than normal birdbeak at the end of the handle and the thicker than normal looking spine out of the handle with good taper and lack of patina leads me to believe it may be a MAC...

In from the US, please!

Haven’t used my 270 in a few weeks, this thread made me want to pull it out. 1 mm thickness at 1 cm from the tip. But that was after I thinned it out on my own. Still need to shave off some more weight in the midsection before I put it back in rotation.

The hammered finish, flat profile, style of kanji and specs (heel height and spine taper) suggest Yoshikane or someone who worked at Yoshikane. The steel too, V2, was used a lot in older Yoshikanes and is used by Wakui. Looking at the videos from epic edge, the 210 looks pretty thin while the...

The right side still looks very convexed and the left side relatively flat, I think they just cut the edge bevel on the left side at the heel at a lower angle so the choil ends up looking more symmetrical. You can see in the first picture how the bevel is noticeably wider at the heel. They...