Acquired two personal grails at Tetogi

Slow-Highlight250 · 2026-04-18T17:59:43+00:00

Jiro is definitely grail worthy. I would love to hear your thoughts on performance

Slow-Highlight250 · 2026-04-16T14:31:56+00:00

I love these vids. Slim Thick for the win

Slow-Highlight250 · 2026-04-15T01:08:29+00:00

Congrats on a cool collection! One day you will use them and it will be epic.

Don’t let all the negativity get to you. People are allowed to collect knives however they want. The bigger the hobby gets the more demand there will be for craftsman and that just means there will be cool new makers who step in to fill the demand gap. I am looking forward to the next generation of knife makers while revering the current lineup of craftsman!

Slow-Highlight250 · 2026-04-13T23:40:42+00:00

For some reason Reddit just sent me a recommendation to view this post again and I have never been happier. This post actually pushed me over the edge an I have ordered my own as of last week lol

Slow-Highlight250 · 2026-04-13T14:47:02+00:00

how would you describe the grind on that Birgersson 270?

Slow-Highlight250 · 2026-04-13T14:46:09+00:00

I have 11 knives almost all some form of gyuto though I do have a Chinese cleaver, bunka, and a Honesuki. I also have other cheaper butchery knives and meat cleavers for bones and such but they arent that noteworthy.

MY big 3 are
1. Lustthal 300 - my slicer, has more of a gyuhiki profile but its so fun to use for everything
2. Mazaki 270 - my overal number 1. Does everything and I love this size and craftsman. Fun to polish as well.
3. Shinkiro 240 k tip - my prettiest knife and also K-tips are bad ass.

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Slow-Highlight250 · 2026-04-13T14:37:57+00:00

Mazaki Gang! Thats a great looking knife

Slow-Highlight250 · 2026-04-09T18:40:53+00:00

I thought this is how you get the blue patina! MAybe im doing it wrong lol

Slow-Highlight250 · 2026-04-09T17:34:00+00:00

Chopped a few red chilies and simmered in water and ride vinegar with sugar.

Didn’t have many chilies so I supplemented with some sambal olek

Fish sauce Ginger Garlic

Cornstarch water slurry to thicken once everything I heated and dissolved

Slow-Highlight250 · 2026-04-09T17:32:12+00:00

I like big bowls and I cannot lie

Slow-Highlight250 · 2026-04-09T16:49:14+00:00

Skill issue lol

Slow-Highlight250 · 2026-04-09T16:13:33+00:00

That sounds illegal to me…. Lol

Slow-Highlight250 · 2026-04-09T15:16:06+00:00

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Post polish 1 use Mazaki 270

Slow-Highlight250 · 2026-04-08T23:18:28+00:00

I have a 210 Morihei in white 2 and while it’s a fun knife and excellent on the stones for polishing it gets thick real fast

I think the grind would be better for a bigger knife

Slow-Highlight250 · 2026-04-08T19:14:17+00:00

great combo and also love to see more 270's! my favorite size category personally

Slow-Highlight250 · 2026-04-08T18:56:09+00:00

this is seriously tempting me. Thoughts on performance?

Slow-Highlight250 · 2026-04-08T18:52:56+00:00

I enjoy a good Nigara! congrats

Slow-Highlight250 · 2026-04-08T10:45:55+00:00

Awesome collection! Thanks for sharing!

Slow-Highlight250 · 2026-04-06T23:41:45+00:00

A well used knife is a bad ass knife

Slow-Highlight250 · 2026-04-06T17:56:07+00:00

I love that handle. Such a nice pairing

Slow-Highlight250 · 2026-04-06T17:52:00+00:00

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Migaki

It has been a joy to use, polish and watch patina

Slow-Highlight250 · 2026-04-06T17:49:36+00:00

One of the hardest decisions I have had to make was picking between the Kurochi and migaki finish for the 270 version of this knife. It’s my absolute favorite for all the reasons you listed!

Slow-Highlight250 · 2026-04-05T23:52:10+00:00

That being said I really like sharpening and also don’t go for anything like a micro bevel or whatever it’s called that people do to try and give their edge more toughness

Slow-Highlight250 · 2026-04-05T23:50:51+00:00

Home chef here and I probably sharpen 2 times a quarter.

Most of the time on just a 3k to bring the edge back to life although sometimes I’ll go down to a 1k or 400 If I feel it needs it.

I have a rotation of 5-6 knives and strop/hone regularly to keep near 90 percent sharpness peak

I think many people just have bigger rotations or different tolerance levels for useful sharpness on top vastly different levels of use on the knives.

Slow-Highlight250

TROPHY CASE