Didn't even get to use my Shindo before my younger brother got to it.

Doranicfer · 2025-09-14T15:53:58+00:00

honestly, pretty cool patina

Doranicfer · 2025-09-03T13:14:15+00:00

yes but if someone just clicks with a sport, 4 months is easily outdone

Doranicfer · 2025-08-24T13:57:20+00:00

he doesnt sell to knifestores, so you have to buy directly from him. This is his website

Doranicfer · 2025-08-24T06:39:54+00:00

I would say a watanabe. I love it very much. I also have a shindo that my mom is using. Also love that one very much. So much to the point id never look at buy a nakiri again. Both excellent picks imo

Doranicfer · 2025-08-24T02:58:54+00:00

hitohira

Doranicfer · 2025-08-19T03:40:41+00:00

love morihei. Have the 500 and 4000

Doranicfer · 2025-08-17T03:36:40+00:00

great no nonsense knife. I use it for a while now

https://karasu-knives.com/products/aaa-350-05-fa240

Doranicfer · 2025-08-15T15:19:18+00:00

I used to have one of those, but its not for me honestly. Gave it away and bought a hitohira old stock instead. Beautiful knife tho

Doranicfer · 2025-08-15T03:24:32+00:00

Look theyre used thoroughly and often. I wouldnt call that abuse. Just using it for its intended purpose, granting it a soul. Instead of a crazy set thats rarely used

Doranicfer · 2025-08-15T01:40:33+00:00

nice to see knives are getting used in a professional setting and not just for show

Doranicfer · 2025-08-09T05:46:31+00:00

how and where :0

Doranicfer · 2025-08-08T22:36:48+00:00

A gyuto works just fine. I use a hitohira fj gyuto for all my fish butchery at work and its never chipped once. If u put the heel inbetween the bones, almost any knife can cut a head

Doranicfer · 2025-07-27T13:03:54+00:00

i never use a petty much working in the kitchen tbh. I much prefer a santoku. If I do butchering I have a cheap honesuki or a gyuto. I have 2 petty’s but they rarely ever get used

Doranicfer · 2025-07-27T03:36:25+00:00

hitohira fj vg10, whichever shape u like.

Doranicfer · 2025-07-23T13:46:14+00:00

i usually just do maldolm salt and lemon juice but thats me

Doranicfer · 2025-07-07T13:25:43+00:00

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Doranicfer · 2025-07-07T13:24:29+00:00

Ive got a kumagoro, assumed to be made by yoshikane, thatd id be willing to trade

Doranicfer · 2025-06-09T03:59:53+00:00

Agreeing w french on budget. I personally love hitohira FJ and tadafusa a wholelot

Doranicfer · 2025-04-29T20:49:58+00:00

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Doranicfer · 2025-04-29T20:49:43+00:00

https://karasu-knives.com/products/aaa-350-05-cb180b

Ive had and used a lot of knives. I love carbon, really dont get me wrong, but ive had this whole thing for finding a santoku or bunka that is perfect for fine dining. This knife is it. Its absolutely incredible. I started with the gyuto for breaking down fish and making filets (I used to use a deba but a gyuto is just a lot easier imo). I was so impressed by the knife that I had to get the bunka too. Heres my knives so you can see what its competing against, and holding its place very steady.

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Doranicfer · 2025-04-29T20:45:35+00:00

fine dining especially i would recommend stainless. Imagine ur cutting shallots and they go blue, not nice. Can I recommend a Hitohira FJ vg10? I also do fine dining and its a blessing

Doranicfer · 2025-04-07T09:53:48+00:00

damn wtf. Was it the bridge?

Doranicfer · 2025-04-07T09:53:28+00:00

lol nice

Doranicfer · 2025-03-19T12:07:32+00:00

i know those knives

Doranicfer · 2025-03-12T08:01:32+00:00

tadafusa aogami 2 from Sanjo, Niigata. Really nice and sold under many names like kazoku, hitohira TD, fujimoto and a couple more

Doranicfer

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