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I've used these knives quite well for camping. I also have a Spyderco C11, a small and handy knife. It's always kept inside my camping pack. MORA is a great choice. cheap, effective, and durable.

I have a Nenox 240mm gyuto knife. I spent almost $1000 to purchase it. It has a very beautiful Western-style handle. Perhaps the best craftsmanship I've seen on a Japanese knife handle.The blade is relatively thick. I'm not sure what material it's made of. All I know is that it's stainless...

I mean, it's harder to sharpen compared to some common materials. It's still much easier compared to materials like M390, S110V, or ZDP189. When using SHAPTON sharpening stones to sharpen SKD11 material, it takes more time compared to AUS10 and VG10 154CM. But when I use diamond stones to...

A2 is also a very good material. Based on the composition, A2 should be much easier to sharpen than D2. Regarding the issue of sharpening SKD11, I'm quite puzzled. Many materials, such as VG10, AUS10, 440C, 154CM, etc., which have higher chromium content than SKD11, do not have the same...

I assume that the SKD steel is SKD11 steel. I have two GYUTO knives made from this steel, and I use them frequently. Among the knives listed, I haven't used any of them. I can only recommend based on the material. My first choice would be SKD, and the second would be stainless-clad WHITE 1...

I also really like cutting onions. But the knives I've bought are all too thick. So, I sharpened one myself.This knife cuts onions very well.

The visible marks of sandblasting are evident in this picture. It was done by sandblasting.

From the image, it seems smooth without any pits. It probably wasn't done using sandblasting. It looks like it was made using a soft material with abrasive stone powder for polishing. However, judging from the wear on the black surface in the middle, it seems to be the result of sandblasting...

I also do the same with some inexpensive knives. After processing, they feel very comfortable to hold, especially when the spine and the edges of the blade are polished and rounded. I once ground a Chinese chef's knife to be extremely thin. It was made of 52100 steel wrapped in stainless steel...

Without professional testing equipment, it's difficult to quantify the comparison between these two types of steel. I can only share my personal experience. My native language is not English, so this was translated into English with the assistance of ChatGPT. Please excuse any readability...

200 US dollars or euros is a very good price. You can buy a sufficiently good quality kitchen knife.If you care a lot about the feel when cutting carrots.I suggest buying a thin kitchen knife.Thickness within 1.8mm or less. takamura SG2 gyuto It's a great choice because it's thin enough. Many...

At first, I attempted to include several photos in my post, but it wasn't successful.I will try again to post two photos of the forging process.

China Canton， But sometimes I will be in Northbay Canada.

thank you,I will familiarize myself with the rules here as soon as possible.

I specialize in forging various types of san mai knives. Passionate about forging, passionate about knives.