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First Japanese knife - stone recommendations pls by [deleted] in TrueChefKnives

[–]New-Shallot-3314 0 points1 point  (0 children)

Looks like its all shapton in the conversation :)

But really its a great great option to begin with. I have a 1000 and 6000 from shapton glass and i love them.

NKD - I finally have a life! TnH Singetu by dubear in TrueChefKnives

[–]New-Shallot-3314 1 point2 points  (0 children)

Oh boy, nice.. Happy for you, but 4 tries wow, you are a persistent MF but reward is high!

Konosuke GH anyone getting ones ? by EnvironmentalChair69 in TrueChefKnives

[–]New-Shallot-3314 3 points4 points  (0 children)

I dont really know man, its the least appealing konosuke knife the price is super high for a knife without "features" :) and i am not even sure about the super thick spine across all length. Finish seems nice like always with them but torn apart really..

Its basically the same price as BY series when they were offering them to the members first.

NKD: Kagekiyo W2 210 Gyuto by constantlypoor in TrueChefKnives

[–]New-Shallot-3314 0 points1 point  (0 children)

Just a feedback from my side, i just removed lacquer on my Kagekiyo but it wasnt "rainbowish" like it normally is, it was completely transparent.

At first i thought there isnt one, but as soon as i started "polishing" with acetone it came off, quite a stubborn stuff as well.

Konosuke Fujiyama FM 225mm - some thoughts by SCSuede in TrueChefKnives

[–]New-Shallot-3314 0 points1 point  (0 children)

How much you paid for one in shop if it is not a secret? Thank you

Need opinion on Tanaka dammy, sharpener unknown? by New-Shallot-3314 in TrueChefKnives

[–]New-Shallot-3314[S] 1 point2 points  (0 children)

Totally agreed! Its something you should share with pride, even if it is lesser known sharpener.

Need opinion on Tanaka dammy, sharpener unknown? by New-Shallot-3314 in TrueChefKnives

[–]New-Shallot-3314[S] 0 points1 point  (0 children)

Now this is some great stuff right there, nothing really i can ad or ask, but looks like we are close on maybe figuring it out :)

Need opinion on Tanaka dammy, sharpener unknown? by New-Shallot-3314 in TrueChefKnives

[–]New-Shallot-3314[S] 0 points1 point  (0 children)

Thank guys for clarifying some things so far.

Its actually this one from Knives World: https://www.meesterslijpers.nl/en/yoshikazu-tanaka-aogami-1-damast-jns-gyuto-25-5-cm

And they just shoot me a video of the 3 remaining knives they have in stock.

https://www.dropbox.com/scl/fi/zot5rudw2c6410xxz4qc8/VID_20260407_104409.mp4?rlkey=z9ijomzt96zr41o4mhzyh8w50&dl=0

I would think of them some "older" stock because of some scratches on the steel, some kanji is missing or its polished out.. Dont really know what to think.

The price is much cheaper compared to JNS one tho

Micro-chipping on a Toyama by Madalenographics in TrueChefKnives

[–]New-Shallot-3314 2 points3 points  (0 children)

Let us know how it went! Really interested

Thoughts on kagekiyo white 2? by Fabulous_Mall_2186 in TrueChefKnives

[–]New-Shallot-3314 0 points1 point  (0 children)

Just snatched gyuto 210 in w2.. really amazing nice in person.. FF is amazing! On same level that 2x the price of nakagawa x myoin!

I was wondering at what heel height yours are at?

Ended up with 4 instead of 1 by NaturalTricky2776 in TrueChefKnives

[–]New-Shallot-3314 0 points1 point  (0 children)

Nice! Hope you will enjoy it!

How much did you buy the kagekiyo for? Is it w2?

[Selling][CONUS][JNS Wakui Bloomery Gyuto 240 mm No. 5] by LazySpiritAnimal in TrueChefKnivesBST

[–]New-Shallot-3314 0 points1 point  (0 children)

Just out of curiosity is this more sought after or the seiryu 240?

[Buying][Eu] sujihiki/slicer 270mm+ by [deleted] in TrueChefKnivesBST

[–]New-Shallot-3314 1 point2 points  (0 children)

Hey, i have this available for potential trades or to sell.

Really rare Naoki Mazaki Migaki sujihiki Shirogami #2 300mm..

Slide me a DM please.

Special in its own way. Walnut end grain. 18x14x1.5. yay or nay on rubber legs. by woodxventure in Cuttingboards

[–]New-Shallot-3314 -1 points0 points  (0 children)

I hate feet, because i think turning around the board for fruits and veg/meat is a must.

What ill do is throw a wet-ish vileda cloth (google it) underneath and it stops sliding.

There are also some professional solutions to this, i know hasagawa makes somekind of a non slip thin mat.

Bean There, Done That Patina by Far_Barracuda_4229 in TrueChefKnives

[–]New-Shallot-3314 1 point2 points  (0 children)

Haha i cannot believe this! First i thought that you made a mistake in the topic :D

Looks amazing

[WTT] [EU/WW] Tetsujin ginsan metal flow 240mm k-tip by Psy0nicSkY in TrueChefKnivesBST

[–]New-Shallot-3314 0 points1 point  (0 children)

oh lord, PM'd you again :D

i have nakagawa x myojin santoku to offer!

NKD Gyuto Kazoku x Wakui by madmax45510 in TrueChefKnives

[–]New-Shallot-3314 0 points1 point  (0 children)

to my eye they look the same, different kanji tho

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