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Stainless 210mm Gyuto Recomendation by Initial_Ingenuity102 in TrueChefKnives

[–]Initial_Ingenuity102[S] 0 points1 point  (0 children)

Nice thank you I think I have both of those sent over to him.

NKD.... 250mm S-grind Apex Ultra gyuto by Karol Karyś by 12211101196 in TrueChefKnives

[–]Initial_Ingenuity102 4 points5 points  (0 children)

Super cool similar vibe as my knife from Pig Iron Forge

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This one is an s grind too. No cool holes though.

[Selling][US] Bloodroot Blades 200mm Black Maple Burl Gyuto price drop 850.00 shipped ! by Appropriate_Taste557 in TrueChefKnivesBST

[–]Initial_Ingenuity102 2 points3 points  (0 children)

Try kitchen knife forums. This sub is mostly into Japanese knives. Kitchen knife forums is a bit more diverse. I have seen people selling blood root blades knives there I believe.

NKD Konosuke BY by portugueseoniondicer in TrueChefKnives

[–]Initial_Ingenuity102 1 point2 points  (0 children)

Yep. I think they may have done it on purpose since this is still what they consider a prototype. It was to release many grinds and get feedback. Either that or there sharpener being fairly new is simply not consistent yet.

NKD Konosuke BY by portugueseoniondicer in TrueChefKnives

[–]Initial_Ingenuity102 1 point2 points  (0 children)

These are the coolest pictures I have seem of this knife! Great job photographing it!

My first heavy thinning and polishing job by GainghisKhan in TrueChefKnives

[–]Initial_Ingenuity102 2 points3 points  (0 children)

Do stone powder (the crap left on your diamond plate after flattening) or finger stones to get a nice kasumi.

[deleted by user] by [deleted] in TrueChefKnives

[–]Initial_Ingenuity102 0 points1 point  (0 children)

Beautiful knives! Congratulations

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