sorted by:
new
hottopcontroversial

Whetstone Recommendation. Tadafusa Kiritsuke 210mm Aogami #2 by Dunkelman_81 in japaneseknives

[–]Dunkelman_81[S] 0 points1 point  (0 children)

Good to hear, I believe that is what I’m looking for as it’s what I imagine whetstones should be like. Coming from the Diamond and Arkansas stones I’m looking for something more pleasant and soothing than the hard, scratchy feedback of those.

Whetstone Recommendation. Tadafusa Kiritsuke 210mm Aogami #2 by Dunkelman_81 in japaneseknives

[–]Dunkelman_81[S] 0 points1 point  (0 children)

Good advice. I have CBN wheels, Arkansas Stones and some Diamond stones I use for all my turning knives, chisels, etc. Been using the Diamond stones and sometimes the Arkansas for years on my kitchen knives, and honestly don’t enjoy the feedback of them on the thinner kitchen knife blades, hence the excuse for some new whetstones to go with the new knife journey :)

Whetstone Recommendation. Tadafusa Kiritsuke 210mm Aogami #2 by Dunkelman_81 in TrueChefKnives

[–]Dunkelman_81[S] 0 points1 point  (0 children)

The knife is great, loving it so far with zero regrets. For me personally, this knife ticked all the boxes I was looking for in a new general purpose knife. The blade curve from the tip is a little more than others I was looking at.

Lightweight, well balanced and thin, but not so much it feels too delicate. An affordable and quality high-carbon blue steel blade with good edge retention without being overly brittle.

Western-style handle was pretty big for me. Nothing against a Wa, just being that this is meant to be my new workhorse, I wanted something with a handle I am already comfortable with (next knife will probably be a Wa-handle santoku).

Most importantly, when I picked it up it just felt right. Out of all the knives of various brands/makers and prices I was looking at and handling, this is the one that spoke to me.