Search results

Prices include Shipping CONUS, Insurance, and Paypal G&S. I expect my inbox to explode so if you don’t hear from me the knife has sold. Feel free to ask any questions or request additional pictures. Konosuke FM 210 White #1- $540 SPF 203 x 50 mm 159.6 g Blonde Horn Ferrule & Ebony Handle...

Kasfly Sandpaper Holder $115 CONUS Bought here: SOLD - Kasfly sandpaper holder $115 I thought I would use this a ton but it’s just been sitting on a shelf for over a year. Incredibly well made product.

Aizu - $135 CONUS 212x65x23 Originally from Watanabe that I bought here: SOLD - Aizu 212x65x24mm Only reason I’m selling this stone is because like the person I bought it from I now have too many stones that overlap. This stone is great for transitioning from synthetics to naturals in a...

Hey y’all. As my collection grows it’s time to cull some of the herd. I’m only selling these because these stones are pretty redundant in my rotation now that I have acquired more over the past two years. Additionally, this is my first time ever selling on this site and second time ever selling...

Friend of mine asked if I could sharpen a kanna that he uses relatively frequently but has no idea how to sharpen. I’ve sharpened a few Kiridashis but I don’t have a ton of experience with single bevels and I’ve never even held a kanna. That being said my main questions are as follows: 1...

If it is then this technically makes this a Suita correct?

Using Hitohira as a reference I noticed that the price of Jiro-san’s knives have significantly dropped since about August. I’m curious if anyone knows why that may be?

I picked up an Unagi-Saki from @Greasylake this week as a fun little polishing project. After removing the handle I noticed a few stamps on the tang and I was hoping someone could share what they mean. I will attach the original BST post from which I purchased it. In that post @Greasylake...

Hopefully someone here can explain this. Knife is a TF Nashiji (Shirogami 1). After a few uses a spot appears towards the center of the length of the cutting edge that is significantly darker than the surrounding patina. I've removed the patina twice and this darker patina always appears in the...

Merry Christmas ya’ll!! I’ve been a lurker here for quite some time and today is the day I finally introduce myself. I’m a chef in Louisiana and have been cooking professionally for 10 years. Although I am quite familiar with Cajun food I work in fine dining and have done so for the last 5...