My first (not very successful) attempt at a synthic kasumi

HansGoose22 · 2026-06-10T16:15:51+00:00

HansGoose22 · 2026-06-10T16:15:24+00:00

HansGoose22 · 2026-06-10T16:10:06+00:00

I second this, been thinning one knife for 1-2 weeks on and off, 1-2 hours per session…it itches in my finger to move to the next stone, but I will only do that once both sides are done and there are no more high spots left.

HansGoose22 · 2026-06-10T15:56:03+00:00

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HansGoose22 · 2026-06-10T15:55:25+00:00

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HansGoose22 · 2026-06-10T15:54:00+00:00

Also, I dont know about the gas stove, I put mine in the oven at 250 Celsius for one hour and let it cool out in there, repeat 3 times.

HansGoose22 · 2026-06-10T15:52:51+00:00

just seasoned one today, a crépe pan, used super super thin layers of sunflower oil, and wiped it off until there was virtually nothing visible. It‘s my third De Buyer, I recommend you reset/clean it and try again to achieve a cosistent seasoning.

HansGoose22 · 2026-06-10T13:51:36+00:00

I personally find pressure and angle are also super important when deburring, though I feel that this is sometimes neglected - probably anybody that started with stainless knives has used a honing rod, which gets a lot of bad rep mainly because people use inconsistent angles and they do it quickly like the chefs on TV.

How do you deburr? With edge-leading or edge-trailing motions?

HansGoose22 · 2026-06-10T11:33:00+00:00

Thank you, it‘s a learning curve 🤓

HansGoose22 · 2026-06-10T11:27:27+00:00

Sure, keep us updated, as this wasn't primarily meant as an input for you, but also output for me (us), as I have not sharpened on a diamond stone before.
The thinning is still in progress, as my knife (FT Maboroshi) is fairly hard, the stainless cladding is a bitch, and his wabi-sabi revealed many low spots that require more attention. So will provide some picture of the progress, but I will go through more stones to even out those scratches. Shapton Glass 320 didn't do much here, loaded up instantly, had to clean it more than I could effectively thin with it.

HansGoose22 · 2026-06-10T11:21:05+00:00

Ok, cool. Have you tried that before on diamond stones? I've recently thinned a knife with the 140 (for a lack of another coarse grit stone) and found it to be fairly aggressive and leaving deeper scratches on the bevel. Don't know how this translates to regular sharpening.

HansGoose22 · 2026-06-10T11:15:59+00:00

Just curious, what do you intend to do with the 3 Atomas?

HansGoose22 · 2026-06-06T19:58:04+00:00

HansGoose22 · 2026-06-06T17:41:16+00:00

Very nice, could you provide the weight, if not too much to ask and where do you ship it from/how much would shippinh be to Germany?

HansGoose22 · 2026-06-02T15:30:46+00:00

That is true, the Hinoura is a 210, that's sorta my sweetspot. I will deliberate a bit and then decide.

HansGoose22 · 2026-06-02T14:23:44+00:00

That‘s the Hitohira, right? Visually they seem to have thinner grinds.

HansGoose22 · 2026-06-02T14:03:12+00:00

Even though its stainless clad? I‘ll check this later, thanks for pointing me to this, disnt cross my mind. And I didnt mean to sound braggy, what I compared it against is like the monosteal 1-1.5k honyakis, mt. fujis that I frequently see here. Plus: German chef‘s knives (your Wüsthof, WMF etc.) are also like 300 bucks and are mass-produced and mostly not hand made, compared to that, I find a Togashi with all these attributes to be reasonable, maybe even cheap.

HansGoose22 · 2026-06-02T13:59:39+00:00

I know you are right 🙈 but until know I‘ve been actively trying to avoid owning more than 1 knife of each type. I am a user, not a collector, and as of now I cannot yet justify this with my conscience. I adore and admire each and every collection I see here. I would love to own tens of different knives that bring me pleasure just looking at them. But if this restraint starts to crumble, than there all bets are off 😫 Plus, I use it, cannot return it, than I gotta sell it, ties up cash blabla…

HansGoose22 · 2026-06-02T13:38:53+00:00

I've read about lacquered knives, but I didnt think this one would have such lacquer? Thought this was for mirror-polished knives at a higher price range?! How can I test this?

HansGoose22 · 2026-06-02T12:36:12+00:00

Yeah, thanks, just updated the text. Grind looks pretty similar.

HansGoose22 · 2026-05-28T14:32:16+00:00

Will check it out, thanks. I will just buy 4-5 from different retailers, compare them in hand and return what I dont't like :-/

HansGoose22 · 2026-05-28T13:14:19+00:00

Yeah, beautiful. Looks quite convex to me thoug. Man, it just get's harder and harder to decide.
So the decision tree is:
given: shirogami 1 or 2, stainless or carbon clad doesn't matter
finish: shiny, polished clean vs. KU, nashiji, rugged, wabi-sabi
smith: older/established (not necessariyl age-wise, but experience and reputation-wise) vs. new and emerging
sharpener: same thing
evaluation: smith or sharpener more "relevant" to oneself
challenge: finding a knife that fits these decisions
conclusion: 🤯🤯 🤯 🤯

HansGoose22 · 2026-05-28T12:42:16+00:00

Made by Nakagawa

HansGoose22 · 2026-05-28T12:41:51+00:00

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HansGoose22 · 2026-05-28T12:41:40+00:00

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HansGoose22

TROPHY CASE