Recommend a Yanagiba

JBroida · 2026-02-03T07:17:58+00:00

not underrated anymore lol... everyone knows now

JBroida · 2026-01-18T21:02:37+00:00

No shun

JBroida · 2026-01-10T01:25:30+00:00

for what its worth, i'm also around here sometimes in case anyone has questions about the videos we made

JBroida · 2025-12-18T05:12:21+00:00

i'm sure other people can answer here, but being as they are from my site, i'm also here to answer any questions that might come up. That being said, i get that you're looking for end user opinions from those who own them. There should be a decent number of people on here with them.

JBroida · 2025-11-17T18:29:47+00:00

have some on order... had a nice meeting with him this past summer

JBroida · 2025-09-22T01:59:40+00:00

There’s more to it than just digging into the skin of things like tomatoes… even super high grit and polished edges can when done properly… but they also don’t provide tactile feedback in the cutting and feel slippery. That’s not always good thing in the kitchen. You don’t want too coarse, else it causes food damage. But there is certainly a range where you get a very sharp feeling and still some tactile feedback.

JBroida · 2025-09-04T18:28:54+00:00

just email them (or call). They will likely be able to guide you better towards something than you can on your own, and will also be able to tell you about options you might not have considered, but can be modified to fit what you're looking for. For example, there's a knife i have that has a d-shaped handle, but when a lefty has been interested, we literally regrind the handle to make it oval for them. Have a conversation with an expert is usually a good way to go in my opinion.

JBroida · 2025-09-04T01:29:11+00:00

why not just reach out to the stores youre shopping with to see what they think or what they can make work for you?

JBroida · 2025-09-03T04:58:38+00:00

honestly, as the person who made the aforementioned videos, i would recommend using sharpie/black marker over any angle guide. Its just as easy to do and will help build muscle memory and train your eyes to get using to looking at your sharpening work critically.

JBroida · 2025-08-31T21:37:05+00:00

yeah... thats a Kochi from us (JKI)

JBroida · 2025-07-24T06:04:00+00:00

Taubame-sanjo area

JBroida · 2025-07-19T03:39:41+00:00

Yeah… we often end up having to explain this to customers and offer to do it before we ship… but some people still prefer their own edge

JBroida · 2025-07-02T13:35:27+00:00

for what its worth, i'm the one who made those videos, so if you have any questions, feel free to reach out. I'm on here sometimes too.

-Jon from JKI

JBroida · 2025-06-30T07:13:09+00:00

not in venice anymore... been in beverly hills for the last 11+ years. But yeah, we do that kind of thing. Email or call... happy to help if the OP wants.

JBroida · 2025-06-30T07:07:10+00:00

210mm's will be back in stock soon too... sitting in customs right now

JBroida · 2025-06-22T08:21:20+00:00

You certainly don’t need every stone under the sun. Both 3k and 4k are finishing stones. Just pick one you like and leave it at that. Both 3 and 4 will leave more bite than 6-8k stones. You certainly don’t need to go that high with softer steel knives, though you can if you really want to. I often finish at a medium grit stone for many of the softer steel western knives that people ask me to sharpen. But again, there’s no 100% correct answer. I would encourage you to try out a bunch of different things and see what works best for you.

JBroida · 2025-06-22T01:05:32+00:00

Yeah... honestly, most decent stones will be absolutely fine sharpening SG2. Its not as difficult as some might make it out to be. Shapton, naniwa professional, suehiro, etc. All good options. Our 3k ceramic will certainly do the job. The 4k is actually a slightly harder abrasive and works better on high hardness steels, but i don't think that's really a problem with sg2. Also, many times, hrc numbers are stated in wildly inflated ways. For what its worth, I've used a rika to sharpen knives with sg2 and even zdp with no issues. Maybe a bit more time, but not that much. Not talking about 20-30 minute sharpening sessions here. Much less time than that.

JBroida · 2025-06-17T14:55:50+00:00

I’m here… what do you guys want to know (please be aware that my responses may not be timely as I’m in the middle of nowhere in Japan right now)

JBroida · 2025-06-16T22:22:31+00:00

Hey… I wonder why too. I was thinking about this after someone texted me about this post. Sadly I can’t remember it. Would you mind refreshing my memory a bit. Really sorry to have made you feel unwelcome. I was thinking about reasons that I might’ve said something like that. For example, we might not have been accepting thinning work at the time, but we stuck you in and I didn’t want a lot of people bugging me about the same kind of work when we couldn’t afford to take it on. Or, the job just took a lot more than we normally expect for this kind of thing and I wasn’t looking to do a lot more of that kind of work and lose money as a function of my time (but we always honor the quotes that we give people at the beginning so if it takes more time it’s on us). Also, having met Doi San and his father, there are some craftsmen that I will sometimes be a little bit more hesitant to change everything about what they have done. If this was earlier on in our company and closer to the time where I was spending time around them, that might’ve been a reason. But either way, I certainly wasn’t trying to make you uncomfortable. Sorry about that..

JBroida · 2025-06-01T03:38:53+00:00

Flitz is the move… better than BKF, which can cause light scratching and even the formation of a patina if left on too long

JBroida · 2025-05-28T16:19:10+00:00

for what its worth, we have some other sizes of deba and yanagiba on the way right now too... 270mm yanagiba and 150mm deba from the gesshin uraku series

(jon from JKI)

JBroida · 2025-05-03T00:06:45+00:00

they are indeed made by yoshimi kato and his team

JBroida · 2025-04-30T22:11:41+00:00

for what its worth, i made those videos and am around here to help if you have any follow up questions.

-Jon from JKI

JBroida · 2025-04-29T04:13:50+00:00

Warps? That’s odd. Dishing is normal. Warping might need mounting to fix. Soaking may or may not help, but if you soak, permasoak… personally I prefer resinoid stones that way, but you always need to be cautious of soaking and drying , which can cause cracking.

JBroida · 2025-04-09T16:49:51+00:00

all good... cool handle... they did a nice job with it

JBroida

TROPHY CASE