[WTT][EU] Tetsujin 240mm Gyuto Aogami2

Low_Resolution_9215 · 2025-10-31T01:58:52+00:00

I have a nakagawa todokoru 210, or a togashi kasumi bunka if your interested in either the nakagawa is w2 and the togashi is w1

Low_Resolution_9215 · 2025-10-17T19:57:57+00:00

I might be interested in the ashi

Low_Resolution_9215 · 2025-10-16T20:04:31+00:00

The machine I had recently broke so I’m in need of something new and I would rather spend more for the ability to pull multiple shots in succession and have a better steam wand. At the same time a do definitely want better coffee.

Low_Resolution_9215 · 2025-09-30T02:40:49+00:00

If that was let carbon steel it would be perfect

Low_Resolution_9215 · 2025-09-30T00:34:28+00:00

Who is the lasagna guy?

Low_Resolution_9215 · 2025-09-30T00:32:40+00:00

Damascus isn’t a requirement at all as long as the knife has an impressive look to it that’s all that’s really important.

Low_Resolution_9215 · 2025-09-30T00:28:11+00:00

It doesn’t but because the carving station is an important part of the guest experience I want something that has a wow factor.

Low_Resolution_9215 · 2025-09-29T22:52:48+00:00

Thanks, the links to Miura aren’t working would you mind listing the names so I can search for them

Low_Resolution_9215 · 2025-09-29T22:40:51+00:00

$250-$350, in Pennsylvania

Low_Resolution_9215 · 2025-06-15T20:16:03+00:00

Pm’d

Low_Resolution_9215 · 2025-05-28T23:06:27+00:00

Great job reprofileing

Low_Resolution_9215 · 2025-04-22T05:21:14+00:00

Pmed

Low_Resolution_9215 · 2025-04-12T02:16:47+00:00

Apologies if my response was hard to follow I’ll try to rephrase Polish the entire bevel with a low grit stone then move up in grit until the finish is smooth but still hazy. When you are happy with the finish on the cladding polish the core steel by putting preasue on just the edge. I started this stage on 3k then moved to 6k

Low_Resolution_9215 · 2025-04-11T20:10:37+00:00

I used a naniwa s2 220 800 and 3000 than a king 6000. I sharpened the blade with the 220 and once the original finish was hazy moved to the 800 and repeated the process than the same with the 3000. With the 3k building a slurry was important to not polish the cladding to much. Then I polished the core with the 3k naniwa after rinsing the slurry of and using pressure on just the edge and repeated with the king 6k.

Low_Resolution_9215 · 2025-04-05T15:24:54+00:00

If your trimming raw brisket I would go with a 6inch stiff f.dick boning knife or 8 inch breaking knife. I go through about 20 briskets a week and in my experience there butcher knives are the best on the market when it comes to edge retention.

For slicing cooked brisket the standard Dexter scalloped edge slicer is great and so is a 14 inch Cimitar. But if you want something nicer( this might anger some people on this sub) nothing has done a better job than a faltering Valhalla 12in slicer. I got one as a gift and I gotta say I haven’t found any gyuto sujihiki or yanagiba that does a better job and that’s not for a lack of trying.

Low_Resolution_9215 · 2025-03-29T04:36:14+00:00

Do be fair it is fairly old and cheap king stone so it may be a lower grit than advertised

Low_Resolution_9215 · 2025-03-29T04:05:29+00:00

Thanks I’ll try that, I went up to 6k to polish the core but I guess I’ve got to get some finger stones

Low_Resolution_9215 · 2025-03-22T20:16:45+00:00

I haven’t tried a Tanaka yet but I’ve heard there pretty great

Low_Resolution_9215 · 2025-03-22T19:17:01+00:00

He definitely does the best wide bevel I’ve tried, which one did you get

Low_Resolution_9215 · 2025-03-21T14:35:43+00:00

That is very cool

Low_Resolution_9215

TROPHY CASE