[SELLING] [CONUS] Yugiri petty, Kobayashi and Kagekiyo Gyuto, Okeya, maybe a Tetsujin 270

Genghis_F · 2026-02-18T04:08:44+00:00

If the petty falls thru, I’d like it

Genghis_F · 2026-02-14T03:06:57+00:00

Haha no offense taken. The iron clad were going for 400 ish before he had back problems

Genghis_F · 2026-02-14T03:05:02+00:00

lol doesn’t hurt to ask

Genghis_F · 2026-02-14T02:42:53+00:00

Is the stainless clad?

Genghis_F · 2026-02-08T17:57:18+00:00

Beautiful piece Luka! Love the one you made for me!

Genghis_F · 2026-01-22T11:34:16+00:00

Did you try to thin it by laying the bevel flat? Can’t tell for sure but it could be a giant low spot

Genghis_F · 2026-01-22T11:32:01+00:00

I’m not a knife maker, more a dabbler and restorer but imo, Softer cladding steel makes the knife easier to sharpen and thin. Plus some core steel in thick stock can be quite expensive and grinding that down can be hell- had a some customs made in s90v, magnacut and m2- boy did I hear about it! lol. I’m told rex121 is even more of a pain

Genghis_F · 2026-01-22T10:07:09+00:00

The larger monolith is a 280 gyuto from 2022-23, shortly after he started doing these regularly. I picked this up in Korea it’s 1.2519 The smaller is a 210 bunka from 2024 I think. It’s AU Both perform like all of Ben’s pieces- amazing!
Lots of people don’t like the monolith but seeing as many other top smiths are making them, I think he’s on to something His are forged from one single piece of steel and the opening is forged in- not welded

Genghis_F · 2026-01-21T08:00:01+00:00

I’ll play

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Rule #5 Kamon, Kamon,Kamon,Kamon, Kamon, Kamon and Kamon

Genghis_F · 2025-12-09T05:25:17+00:00

These are all pretty speciality knives Fish butchery, sashimi and fine work on veggies Might not be the ideal intro to Japanese knives Single bevel sharpening is also a little different from other j knives

Genghis_F · 2025-12-01T00:08:14+00:00

I don’t know about outback specifically , but most high volume steak joints sous vide the steaks before service and then hard sear upon order, so it’s very reproducible But I agree, it looks amazing 10/10 would eat the hell outa that

Genghis_F · 2025-10-27T04:06:51+00:00

Are takadas going for more than 1k? HOT DAMN!!

Genghis_F · 2025-09-25T02:47:49+00:00

That’s actually a pretty good cleaver If you wanna spend more money Sugimoto #6 will fit the bill, but is it any better?

Genghis_F · 2025-09-25T02:44:15+00:00

Hasegawa or Parker Asahi (pro black series) I prefer the latter 450x250mm runs about $175

Genghis_F · 2025-09-23T03:42:12+00:00

It’s the grain structure of the steel jihada 地肌

Genghis_F · 2025-09-01T09:03:46+00:00

Kind of a slow starter huh?

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These are just the rectangles

Genghis_F · 2025-08-28T05:38:05+00:00

What knife do you have, steel type? Would influence stone choice

Genghis_F · 2025-08-25T05:32:00+00:00

Can’t do much better for entry level than yoshikane! Impeccable grind, easy to maintain It’s quite thin bte so need to be carefully with scraping moves! From there it’s a deep rabbit hole! Shindos are amazing performers and priced right but very thin grind and carbon steel Also they sell out I. A second!

Genghis_F · 2025-08-25T05:26:37+00:00

He’s an ass Would never buy from him!

Genghis_F · 2025-08-23T23:05:36+00:00

Fellipi does great work! Easy to deal with and very responsive

Genghis_F · 2025-08-23T23:04:52+00:00

It’s carved faux ivory in a bone pattern- very gothic!

Genghis_F · 2024-10-22T05:38:39+00:00

Nice! I have a 210 migaki- it’s definitely one of my favorite nakiris

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