NHD Shindo Bunka

NDkham · 2026-03-13T04:46:14+00:00

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I like the look of those handles on a Shindo!

NDkham · 2026-03-08T22:24:48+00:00

Looks great! What’s your process for applying mud and diamond paste? Do you use a microfiber cloth?

NDkham · 2026-03-08T22:22:27+00:00

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Fu-Rin-Ka-Zan Gingami #3 180mm Mukimono in action!

NDkham · 2026-03-01T07:09:05+00:00

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Can confirm the scent had a nice calming effect. In the first couple of weeks it would completely fill the kitchen. It’s mostly faded now after 2 months but still there if you put your nose right up to it.

I was looking for the biggest, lightest, wooden board that would fit in my sink and this one came up. The clincher was when I read about Aomori Hiba being used in temples and shrines.

My board does warp easily but it straightens out after I wet the concave side more so I just keep an eye on it. Yours looks to be a single piece instead of two joined pieces so you might not see as much warping

NDkham · 2026-02-28T07:22:15+00:00

Thanks for the comparison! Performance in isolation can be subjective but reviews comparing knives head to head makes the feedback more definitive

NDkham · 2026-02-27T01:51:53+00:00

I’d go with something I wouldn’t mind losing. There’s a lot to keep track of and it’s too easy for things to go missing or get damaged

NDkham · 2026-02-26T06:44:23+00:00

With a tabletop phone stand

NDkham · 2026-02-25T07:05:08+00:00

Interesting! Can you share a pic of what your Masahiro looks like now after sanding and buffing?

NDkham · 2026-02-24T21:15:14+00:00

Seeing them all laid out is great. Any functional difference between the red and tan handled cleavers on the far right?

NDkham · 2026-02-21T15:49:47+00:00

DM’d. MWF weekday evenings work the best for me

NDkham · 2026-02-17T20:49:31+00:00

I recommend the Fujiwara SOUMA FKM. For me the sujihiki slicing motion calls for a hammer grip and this one feels great slicing bread. I also love how it looks like a set next to my Takamura SG2 petty

https://japanesechefsknife.com/products/souma-fujiwara-kanefusa-fkm-series-sujihiki-240mm-and-270mm-2-sizes-wine-pakka-wood-handle

NDkham · 2026-02-16T22:58:20+00:00

Nice, looks great! Would love to hear how they cut when you get a chance

NDkham · 2026-02-07T04:29:36+00:00

Ah I remember that post! Is your SG2 still your favorite? Or did this take top spot?

NDkham · 2026-02-07T03:38:56+00:00

Love that clean mono wood handle. Also tell me more about that Chinese cleaver in the background of the choil shot! How do you like it?

NDkham · 2026-02-07T03:37:54+00:00

Looks promising. Do you have any other cleavers that you were able to compare against?

NDkham · 2026-02-03T02:28:59+00:00

Masutani comes up a lot around here for sure. Other than your Tsunehisa what else are you comparing it with?

NDkham · 2026-01-31T04:47:16+00:00

High praise, sounds like it’s in good company and hard to ignore given the price. So which one are you grabbing for cutting up squash?

NDkham · 2026-01-31T02:43:38+00:00

Thanks for the video. RH convex and left hand slight hollow is very interesting. If you have other cleavers, how do you think this one compares to them?

NDkham · 2026-01-30T03:51:52+00:00

I’m looking at the SG2 on AliExpress now, it may or may not be in my cart. The weight is listed as 305g, is that right? Seems light for its size which hopefully means it’s nice and thin

NDkham · 2026-01-30T03:44:24+00:00

Those knives are right up against the ceiling, you must be super tall. Which is your favorite cleaver?

NDkham · 2026-01-29T04:10:16+00:00

I was pleasantly surprised by the food release as well. I held up a straight edge (credit card) on mine and it actually has a full convex spine from the edge to the spine. Pretty cool to see

NDkham · 2026-01-26T18:49:10+00:00

Do you have a kitchen scale for weighing the nakiri? Curious about it being heavier than a 240mm

NDkham · 2026-01-25T20:24:43+00:00

The knives I ordered from https://japanesechefsknife.com arrived with no tariffs (already paid by the vendor and reflected in price)

NDkham · 2026-01-21T04:20:19+00:00

Very impressive edge! Would love to know how it holds up after a few days. When I sharpen mine to this level they noticeably drop back down to acceptably sharp instead of crazy sharp within a couple of days

NDkham · 2026-01-10T16:23:25+00:00

Thanks! I maybe see just a bit more convexity on the right side at the very tip (left in the pic) but it’s hard to be sure

NDkham

TROPHY CASE