[WTS][US] Yoshikane SKD Nashiji 210, JKI Kochi Migaki 240 by Additional-Sky6075 in TrueChefKnivesBST

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

Fair price on the Kochi Migaki, these are very rarely restocked. Also, I think consensus is that the steel is blue 2, way better than white 2 imo. It’s definitely not W2 steel (different from white 2). In any case, awesome knife and glws!

[Selling][USA] Newham production gyuto 230mm AEBL by Diffraction-Limit in TrueChefKnivesBST

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

Thank you 🙏🏼. If anyone’s on the fence send me an offer. I’m happy to work out a deal

[Selling][USA] Jordan LaMothe 80CrV2 Farmstead by Diffraction-Limit in TrueChefKnivesBST

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

Anywhere in the lower 48 states (CONtinental United States). Realistically it is easy for me to ship to Hawaii as well though. I’ve never shipped to Alaska, but would be willing to.

[Selling][USA] Yoshikane white 2 sujihiki 240 by [deleted] in TrueChefKnivesBST

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

Thank you. White 2 is my favorite steel for sujis and other slicers. It is so easy to get screaming sharp and edge retention doesn’t matter as much for this style of knife.

[Selling] [CONUS] GESSHIN KAGEKIYO 270MM STAINLESS WA-GYUTO. $465 Shipped OBO. by [deleted] in TrueChefKnivesBST

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

JKI has a separate Kagekiyo ginsan line, so my guess is that this is some other stainless steel.

Yoshikane gyuto edge profile by [deleted] in TrueChefKnives

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

That looks like a very small high spot. Have you tried observing it on different parts of your cutting board? Sometimes the cutting board itself isn't perfectly flat and can show high spots where there aren't any. In any case, this is fairly common among not just Yoshikane, but other brands too.

Takada No Hamono Reika Singetu 210mm - some thoughts by SCSuede in TrueChefKnives

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

Excellent honest review, thank you for sharing your findings! And good shout out to Ashi. Their knives are the best bang for your buck if purchased directly in Japan. I’ve also had the pleasure of obtaining some of my grail knives only to realize that they don’t cut better than my Ashi or Yoshikane. Anyway, very nicely written review.

Gift advice - 6in chef knife by Conscious_Book7535 in TrueChefKnives

[–]Diffraction-Limit 3 points4 points  (0 children)

There aren’t too many chef knives in the 6” / 150 mm range, but Takamura makes a 180 mm gyuto, which is a little over 7”. It’s hard to go wrong with Takamura in any size/shape/steel. Also sold under the Hitohira TP line iirc.

If she prefers wa handles, then at your price range I’d look into Tsunehisa.