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In use these inside my roll and have no issues filling as many slots as possible.

I’m pretty sure I had “Scorpion petting zoo.”

I would wear this in t shirt form

Top left plate… are those grouper cheeks?

I use an Ogata sg2 at work and it holds an edge quite well, 2 lbs of sexy chives with no problem tackling gallons of mirepoix afterwards. They are currently out of stock but worth the wait. It wouldn’t be my choice for fresh fish but every vegetable is a breeze.

If buying a Japanese knife from an American store doesn’t make sense to you, why are you at a forum for an American store that specializes in Japanese knives?

I dont measure angles, but I keep my hard use butcher cleaver pretty basic. A 220-1500 progression at an angle less suitable than one for veggies and you can force your way through some turkey joints. If this is helpful, I’ll take my axes to similar angles but I won’t refine the cleaver as far as I ...

Or taking months of time and loads of patience to open a can of tuna flavored cat food while pointing out it has the same protein content as bluefin.

Being tosa made I wouldn’t be surprised if it’s a rebranded tsunehisa or harukaze with a different kanji and handle. you never know on eBay though, it could be a fake or a gem.

The one I have is a newer narrow boning knife, side by side against their new stainless they take a comparable edge but the stainless holds it better. I have no experience with their older carbons.

I prefer the stainless dexsteel knives to dexters nameless carbon used in their traditional lines. For a budget stainless Dexter isn’t all that bad, but for a budget carbon their steel kinda sucks.

Over running water, I’ll have my stone in one hand and the plate in the other I’ll alternate 2-3 passes with my stone at a 45 degree angle going one way , then 2-3 passes at a 45 degree angle going the other. After a few alternating sessions, I’ll switch hands so instead of holding the stone in left...

I’ve checked with a level in the past to make sure my technique was sound but haven’t for years. Once I settled my curiosity I haven’t put thought into it.

After forging over 700 knives, including honyaki from scratch, why haven’t you kept any of your knives? You seem to have kept every steak knife and cheap “sharpie” you can come across but when it comes to the fruits of your labor they must have all been gifted away? Lost in a boat accident perhaps? ...

A Chinese made Japanese knockoff using Chinese made German knockoff steel for fifteen dollars is fifteen dollars more than it’s worth.

From a utilitarian standpoint, this combines the greatest elements of a tattoo gun and shank. Now our prisoners only need to hide one item of contraband from the guards. What a splendid way to minimize prison clutter. As long as they keep the price under one carton of cigarettes they have a real win...

Have fun, hope you like it

The Chinese cleaver is a little more versatile, I’ve probably seen more in pro kitchens than tall nakiri’s, that being said I personally prefer the tall nakiri. If your go to is a Santoku the nakiri would be an easier transition; however, the cleaver will have less overlap. There isn’t too much diff...

Rods work, I just feel stones work better. It’s really preference. I like the idea of something on the higher end of coarse stones and the lower end of fine stones as a 1-2 punch to simplify things. An old chef of mine had a suehiro 3k stone as one of his house stones and I remember being really ple...

I’ve had something similar, although not as extreme happen to a nashiji finished gihei that came off with a hand washing after my magnetic knife rack was in too close of contact with a steaming stock pot. I’m figured it was part of being stain-less and the texture of the steel holding moisture longe...