Chefknivestogo Forums

Pure tung oil is nice for handles.

old knife (fujiyama on previous page), new camera

The Hatsukokoro Saihyo SG2 (by Yauji) knives primarily list Yoshihiro Yauji as the blacksmith, but a couple of knives at the bottom like https://www.chefknivestogo.com/hasakusg2pe1.html list Yoshimi Kato as the maker instead, even though the description still reads "Crafted by the renowned blac...

Isn't that Fujiyama FM?

https://www.chefknivestogo.com/knksgy.html

Knosuke

I bought a Tojiro DP about 12 years ago and it still hangs with the best of them. The price has slowly crept up over the years but even now it's well worth it and is always my first recommendation to newcomers

I was able to get one of the latest round of 225mm white#1 Fujiyama FMs. It is really striking. https://i.imgur.com/0dTilYJ.png https://i.imgur.com/btAitsK.png https://i.imgur.com/PT0huUM.png https://i.imgur.com/CC9iWyZ.png Really beautiful knife all around, the engraving work is lovely. https://i.i...

Fingers crossed but I think I made it in time.

Thank you for the updates, Mark.

Good luck, everyone

I appreciate the tips!
Does anyone have any experience with nashiji finishes? I have an older kurouchi clad knife that is wearing off unevenly.

What would I have to do to achieve this sort of look?
https://www.chefknivestogo.com/mabl2nabu16s.html

They go very well together, nice job!

Thanks! I pretty just went through my assortment of stones, mostly keeping the same direction but occasionally switching it to check my progress on low spots. Started off at 400 grit and went up to 10k. I think next time I will alternate directions with each new stone, I've read a few comments recom...

Focaccia with home grown tomatoes

I want to take the scratches out of some of my older knives. I'm glad I dipped my toes in first with a 90mm Tojiro, because I learned a lot of nuance that doesn't come up with basic sharpening, and exactly how much more time it all takes. Low spots that only become apparent when you transition to hi...

Looking forward to the opportunity to try for one.

Will you be putting up the product page in advance, Mark?

stromboli

Very cool, thanks for sharing

https://www.youtube.com/watch?v=FFEgg7OWsUk

tldw; diamond plates are no good, you need resin bonded diamond stones. ceramic also doesn't seem to like acute angles like we can get on steel, so you may have to go a bit more obtuse.

Do we have blues or whites coming in this time, Mark? Thanks!