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Could you indicate a reference or what you looked up for? I am thinking of getting something like this in the near future. edit: sorry i just saw your next post. Thanks!

Me too ;-)

I can help with that one!

The cutting technique is also very interesting: For some mysterious reasons, I never cut food with the tip of my knife pointing directly towards the palm of my hand. I will correct this right away!

Mazaki too!

My Maz had 2 steaks the other day, and now i need a new phone because the shiny patina just blew up my camera!

For what it's worth (never been to Japan yet), i've been flying a lot between the US, Germany and Switzerland in the last few years. I carry my knives in a (well… actually 2) knife bags with a few kitchen tools, so that scanning people can assume that i'm a chef of sorts. Boxes are carried...

Thank you!

What did you use to avoid having those lighter patches around the kanjis? Or did you polish the “burr” on them in the process?

Now that I am back home after several years abroad, my friends are excited to show me their knives…

same here last night (hon-sanmai)!

one more here. It's useful when i compare the specs of a BST post with what i already have (while hoping to just buy time until somebody else buys it).

Bought that knife here for the same price, fantastic one! GLWS (should be quick imho)!

Sorry about that, mate! In Mass (Boston), you can also talk to Scott (Knife Sharpening | A Cut Above | Brookline): he's very good, has several Konos that he knows how to maintain (his collection will probably count one down soon he he) and an incredibly nice person!

Kato Std 210

can't wait to see a patina on this!

Kato blues (Std 210)

I've found the solution to that problem: Get yourself a Kato, and then the other knives feel kinda cheap ;-)

Happy Sunday sharpennoon with a friend!

Very sorry about your cat… Hope the sale will go smoothly at least!