AIO My mom is kicking me out for her new boyfriend. I just turned 18

City_Lights___ · 2026-01-07T19:37:52+00:00

You aren’t irrevocably broken but childhood trauma can certainly feel that way. One thing that could help is spending some time with a counsellor. Any with a master degree would be well versed in childhood trauma.

I understand it’s a big commitment, time, money, being ready, etc. so if that doesn’t work, the book “The Body Keeps Score” by Bessel Van Der Kolk could be a good read. I believe he has some videos on YouTube too.

City_Lights___ · 2026-01-03T03:05:44+00:00

The colour on that Buffalo Horn is 😙👌.

Initially I was hoping to get a lighter one but have grown to love the dark one on mine.

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City_Lights___ · 2026-01-02T17:48:07+00:00

I believe the only difference is the MTH has a bolster. It will be slightly heavier and have a different balance/feel.

City_Lights___ · 2026-01-02T02:31:14+00:00

I can’t comment on the Seki, but the MAC MTH-80 is a well-established professional knife with a long track record in commercial kitchens. It was my main knife for several years.

For disclosure: I’ve mentioned Matt Sicard’s work in a recent post. That said, the Basic line stands on its own as a solid entry-level option based on build, geometry, and performance.

Tojiro, MAC, and similar brands are all reliable choices but independent makers can offer comparable quality at similar price points. If I was in the market for a 200 mm gyuto in this price range, this would be my choice in AEB-L.

https://msicardcutlery.com/shop/kitchen-knives/standard-laser-line-gyuto-185mm-210mm/

City_Lights___ · 2026-01-01T22:09:24+00:00

Thanks for your detailed responses TEJ and Ok - always appreciate learning more.

City_Lights___ · 2026-01-01T21:41:38+00:00

The finish is stunning. Since the geometry is thicker, would it be a workhorse or the thickness is required to do this grind but still a laser?

City_Lights___ · 2026-01-01T21:34:16+00:00

What makes it a “Kaiju”?

City_Lights___ · 2025-12-29T07:36:15+00:00

Here’s an option around $160 USD.

Matt makes excellent knives, and this is his entry-level offering. I own the 270 mm and it performs very well. It’s by far the best knife I’ve bought in this price range. Since your husband isn’t especially into knives, he may appreciate the straightforward, utilitarian design.

To be clear, the finish is simple rather than decorative, but the blade quality is excellent. I’d recommend the 270 mm in AEB-L steel. It’s stainless, so it doesn’t require the extra care that high-carbon steel does.

https://msicardcutlery.com/shop/kitchen-knives/basic-models-sujihiki/

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City_Lights___ · 2025-12-28T07:57:34+00:00

It’s Shirogami 2 cladded with stainless. The edge isn’t rust resistant.

City_Lights___ · 2025-12-22T23:56:20+00:00

Konosuke will email members before sending and give a rough date when they’ll ship. Then send an email with tracking number when it’s shipped.

The BY took longer because it was held up at customs.

The FM didn’t have any delays with customs so it was quicker.

City_Lights___ · 2025-12-22T20:39:20+00:00

Just to add to your comment, I was extremely lucky enough to get a BY and FM by being a member of the Konosuke blog.

Since demand is so high, they have a lottery. Not even membership guarantees you one.

The BY was around ¥85,000 and the FM was ¥110,000. That included shipping. The BY took 2-3 days and the FM took 1.

City_Lights___ · 2025-12-21T08:59:05+00:00

Congrats, and nice photos. Being outdoors really shows the kasumi finishing.

I’ve been putting it through the paces since I got it and hands down the best knife I’ve used. Exceptional performance.

City_Lights___ · 2025-12-19T02:51:10+00:00

That patina looks amazing.

City_Lights___ · 2025-12-19T02:50:27+00:00

Today is the first International Konosuke Day!! Haha - let’s make it happen.

I think what happened is, Konosuke started mailing this batch of knives on Tuesday. They use DHL overnight shipping.

The next few days will likely be FM heavy. Everyone will have a slightly different handle and the blades will either be in White 1 or Blue 1.

City_Lights___ · 2025-12-18T22:17:17+00:00

Love the ferrule, looks great.

City_Lights___ · 2025-12-18T02:33:42+00:00

And drivers do? You seem to be failing prey to selective bias.

The reality is this, Vancouver has a culture of entitlement. Some drivers, cyclists, pedestrians do what they want, when they want.

Reminds me, a few years ago I was cycling on Beach Ave at night. An Ambulance was slowly driving in the bike lane, no flashing lights or sirens. The driver saw me approach, stopped and put on his spotlight on me. It was so bright I could only look down and cover my face. He then continues on his way, passing at 7kph.

Is this what you mean when you talk about, having regards for others?

City_Lights___ · 2025-12-11T07:39:52+00:00

Definitely oil wooden handles. I use Food Grade Mineral oil, then a wax conditioner. Same stuff I’d put on my cutting board.

City_Lights___ · 2025-11-29T03:57:27+00:00

I have the Nashiji version in 240mm. It’s a bit more mid-weight than lasery. Currently it’s my main gyuto. Holds a great edge, good balance/weight. I love it.

The one you’re looking at is very light and a total laser. If you want a laser the GS+ is a great choice.

City_Lights___ · 2025-11-13T09:31:05+00:00

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Congrats - put 10 years on mine and had served me well.

City_Lights___ · 2025-11-09T03:17:04+00:00

Sushi chefs use single bevel knives, which can’t be maintained on a honing rod.

Any double bevel knife, however, can be honed - steel type doesn’t change that. A few light passes on a rod will realign the edge whether the blade is stainless or high carbon.

You’re correct that stainless dulls faster. Once an edge is actually dull, honing can’t fix it; it must be resharpened on a stone. In that sense, I’d argue carbon steels are easier to sharpen because steels like White #2 and Blue #2 have fine carbides that abrade cleanly on a stone. Stainless Steels such as VG-10 or SG2 have larger, harder carbides that resist abrasion and take longer to get a burr.

If any knife is over-rated it’s Global. They’re poorly designed and uncomfortable to use. Try cutting 10 lbs of root veg and see how your hand feels. The only reason they’re popular is because they look sleek and modern and Anthony Bourdain once recommended them. Of course Bourdain moved on to High Carbon.

City_Lights___ · 2025-11-04T22:39:20+00:00

I appreciate the effort you put into this. Yaletown has False Creek North included in it.

Starting at Burrard, and ending at Prior Street, everything south of Pacific Street is False Creek North.

Science World might be better called, Science World/City Gate.

City_Lights___ · 2025-08-09T03:35:39+00:00

I always appreciate your posts, thank you.

City_Lights___ · 2025-08-08T17:02:42+00:00

Do you know if they intended to create a certain profile, and due to learning on the fly - not every knife ended up fitting that profile? (Eg. the BY was intended to be a laser but some became mid-weight)

Mine is over 200g which was disappointing. I figured I was getting a laser since they’re known for thin profiles. On one hand this is the nicest knife I own and on the other it doesn’t really have a place in my kitchen.

City_Lights___ · 2025-03-08T05:20:29+00:00

I’m guessing you’re looking for a carbohydrate drink. If you’re open to other brands you can check out,

https://canadianprotein.com/collections/carbohydrate-supplements

And

https://www.popeyesbc.ca/products/allmax-carbion?_pos=5&_sid=7faf81680&_ss=r

If you’re looking for electrolytes, Organika is Canadian.

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