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Hi all. As mentioned in another thread, I recently bought a Kagekiyo white#2 gyuto. I haven't used it much, but so far I would say it's a pretty nice knife. I can't fint any info about who the Smith or the sharpener is, any of you guys know? Also. Anyone who can say how there white#2 is...

I ended up buying a Kagekiyo white#2 240 gyuto with a black urushi handle. Haven't tried it yet. But it looks great and have a really good F&F I was also inside the E. DEHILLERIN store. Charming place, but there knives where simply too rough around the edges ( bad grinding and poor f&f) I...

A quick update. We came home ladt night. And all went great, no fines or handcuffs 🙂 Thanks.

Regarding the harsh laws. I read something about knives being carried always are categorised as a weapon. And that it gives up to 15.000 euro in fine. And 1 year in prison. Unless you have a reason to transport it.

Hi all. Sorry to bring up an old tread. But have any of you guys who bought knives in France have problems with flying them out in checked luggage? I know i cannot take them in hand carry luggage. But is it okay to bring them in checked luggage?

Hi all. I just bought a new knife during a hollyday in paris. A 240mm gyuto. Later i came to wonder if its actually legal to bring it out of France on a flight in checked baggage. I know France have some pretty harsh laws when it comes to carrying and transporting knives. And the dealer did...

Nope. But the french VAT is only 20% compared to our 25. And they are still a good bit cheaper then a k-sab would be home in Denmark.

Sounds like i should save the money and spend them in some of our local shops here instead. But i do plan a visit to E.Dehillerin. the shops looks pretty interesting on pictures.

Hi all. Next week me and the wife will have a trip to Paris. Any of you guys know any knife shops worth visiting while there? Thanks 👍

I have the HADO and will say it's pretty reactive. Great knife. I really enjoy it.

It's not that I plan on buying a Nenox or anything particular at the moment(trying to stay clean this April) But I just sometimes feel like I wanna question when there is a consensus about a knife being bad. It may sound weird, but to mee it often seems like knives get a bad reputation based...

I see theres still is a lot of dislike towards the Nenox knives. Have you guys taken into consideration that there are different lines. And that the s-line may perform different then the G-line. Are they the same steel and grind?

No need to. I just appreciate you correcting 👍

Hi all. Looking at some Nenox knives made me curious about them. The fact that they don't inform what steeltype they use, made me even more. And so, i did a bit of Google searching. To say they are disliked is an understatement. But besides the pretty expensive prices. There was not much info...

Hi all. Anyone here knows what steel type Nenox have used for there MM series knives? I have searched quite a bit but can't find any info. Apparently nenox wants to keep it a secret. Thanks.

I can't skip in with anything on the tung oil. But i can highly recommend cold pressed linseed oil. Or if you don't like the smell. Some sell it as "countertop oil" or "table oil" in those they have reduced the smell. Linseed oil is semidrying and does no harm to knives. I used to use...

I think you have a good point about his white#2 not being really hard. The knife is only rated to 61 Rockwell. Maybe it's to make the nailflexing thin edge less delicate

When Yoshikazu Tanaka is not known for his white#2. Does that mean his white#2 is under average. Or just nothing special?

Hi all.. I'm not really that knowing about the different smiths and sharpeners. I just bought a Hado Sumi 240 in white#2. I like It so far, but I would like to hear how you guys would compare Hado to the other more established Sakai makers ?

Sounds good. I appreciate your feedback. I can see the Hado is sharpened really thin..some even mention edge flex when pressed against a fingernail. Have you noticed the Hado being delicate and maybe chipping? Can it handle hard vegetables? Forgive me for asking so many questions 😅