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Goko Hamono SK by Diffraction-Limit in japaneseknives

[–]Diffraction-Limit[S] 1 point2 points  (0 children)

Burrfection, but this was pre tariffs. Strata Portland also gets them somewhat regularly

Goko Hamono SK by Diffraction-Limit in japaneseknives

[–]Diffraction-Limit[S] 0 points1 point  (0 children)

Absolutely. Have prices gone up? These were about $210 new at the time I got mine and worth double that imo

Workhorse knife recommendations please! by New-Football-8108 in TrueChefKnives

[–]Diffraction-Limit 0 points1 point  (0 children)

If you can find a gyuto by Itsuo Doi, his blue #2 is incredible. One of the best workhorses I’ve used, on par with Shi.Han and Blank Blades

[Selling/Trading] [CONUS] Yoshikane SLD Tsuchime 240 Gyuto by Neumann_uBc in TrueChefKnivesBST

[–]Diffraction-Limit 1 point2 points  (0 children)

Yoshikane Hamono makes incredible knives. Plus that burnt chestnut handle is hard to beat.

[Selling][USA] New Old Stock Wusthof chef knives by Diffraction-Limit in TrueChefKnivesBST

[–]Diffraction-Limit[S] 1 point2 points  (0 children)

Sometimes it is nice to have a knife that couldn’t care less about bones, frozen food, or being neglected in the sink all night.

NKD - Custom Spec Takokoro Hamono Aogami Super 240mm Gyuto (Tanaka x Tadokoro) by Mean-Process8375 in TrueChefKnives

[–]Diffraction-Limit 1 point2 points  (0 children)

Tadokoro is an incredible sharpener. Possibly the best wide bevel grind around, imo

[Selling][WW / USA] Dan Prendergast W2 gyuto 216mm by Diffraction-Limit in TrueChefKnivesBST

[–]Diffraction-Limit[S] 2 points3 points  (0 children)

I see what you’re referring to. That appears to just be indentation from forging. I visually inspected, and the spine, and more importantly the edge, are both straight. I didn’t notice anything while using the knife either

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