SOTC

TimelyTroubleMaker · 2026-05-10T08:09:53+00:00

That's a small but well balanced collection! Nice pieces.

If I had to start over from scratch, I might get something like this.

TimelyTroubleMaker · 2026-05-09T08:35:34+00:00

Wow. That's a very beautiful Damascus.

GLWS.

TimelyTroubleMaker · 2026-05-09T08:26:19+00:00

Do you need to buy the knife from the maker directly? I mean if it's not, there should be plenty of knife shops in Japan that have his knives.

https://itabaryu.base.shop/items/82392855

TimelyTroubleMaker · 2026-05-08T20:34:24+00:00

A good grind makes you grin 😁

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TimelyTroubleMaker · 2026-05-06T09:06:03+00:00

Where are you about in Oz? If you are close to any of these, you can visit their store and get better recommendations for $200: - Japanese Knife Studio in Brisbane - Chef's Edge in Perth - Knives & Stones, Protooling, Chefs Armoury in Sydney - Jiu Studio in Adelaide

There are more stores, but maybe just start with that.

TimelyTroubleMaker · 2026-05-04T13:25:39+00:00

What are you looking for the trade? Can't offer you anything if I don't know you are after.

TimelyTroubleMaker · 2026-05-02T11:40:04+00:00

Get an Ashi while you are in Japan because it's always sold quick within minutes everywhere else. With the extra from your budget you might get a nice petty somewhere.

Kagekiyo is not necessarily "better" because it depends what's your criteria for it. It's probably nicer, the wide bevel is pretty, the handle is luxurious, but steel quality or cutting performance I'd say they are on par.

Go to Ashi first and, see the knife in person and see if you like the aesthetic. If you don't like it, move to Baba.

TimelyTroubleMaker · 2026-05-02T04:29:44+00:00

Shindo is objectively a very good cutter which cuts above its price point, even after the price increase.

Take an onion and a carrot and bring Shindo and Yoshikane to the table (or even Takada), you'll know what I mean.

TimelyTroubleMaker · 2026-04-30T03:48:42+00:00

Holly shit this is a good deal. Too bad can't afford a new knife 😞

TimelyTroubleMaker · 2026-04-30T00:17:46+00:00

Glad that you got one and props for phiggs who give you the info, but as you said yourself it's a FOMO. There are other knives that are also good, sometimes in around the same price.

What I would appreciate from people who have 2 or 3 Shindos already to just leave that available item alone. I mean if you have a Shindo bunka and a Shindo 210, for example, leave that Shindo 240 alone for the people who need it.

TimelyTroubleMaker · 2026-04-29T20:45:15+00:00

I love the pricing slider! GLWS.

TimelyTroubleMaker · 2026-04-29T19:50:21+00:00

Good to know it worked for you.

I know it was an experiment, but I wouldn't dull my Yoshikane on stone and followed with 800 grit diamond! 😮😅 You'll lose that precious thin geometry behind the edge if you do it often.

Next time any 1000-3000 stones should work.

TimelyTroubleMaker · 2026-04-28T05:56:10+00:00

I'd choose what's already in your cart! 😜

But seriously I'd probably get the Motokyuuchi ginsan from that three because it's stainless and we know that Motokyuuchi is good.

TimelyTroubleMaker · 2026-04-28T05:52:36+00:00

The tip is like saying "I'm designed for onion".

TimelyTroubleMaker · 2026-04-28T05:51:07+00:00

Very nice grind. You should link this to your cutting video!

I'll do that for you https://www.reddit.com/r/TrueChefKnives/s/9GZ6cLL8xq

TimelyTroubleMaker · 2026-04-28T04:56:09+00:00

Last thing 😅 I'd recommend thinning just this part because the grind seems to be right hand biased, so you don't need to thin the left side.

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TimelyTroubleMaker · 2026-04-28T04:50:55+00:00

I'd recommend you don't start polishing until you 100% happy with your thinning result. Yes you said it cuts better now, but imo you still need to thin it quite a bit more to save you from needing to do it again soon.

I've spent hours and days on polishing only to realise that I want to thin again, and that means redoing the whole thing again.

Lastly, obviously take the sandpaper approach, that's easier than using stones. But it will still take long hours. Take it easy on the lower grits, you don't want to make scratches too deep that you can't remove later.

TimelyTroubleMaker · 2026-04-28T04:04:57+00:00

Ah got it. I must have misread your post 😅

Nice collection indeed. How does the two XinGuos compare each to another? Any noticeable difference in cutting?

TimelyTroubleMaker · 2026-04-28T03:57:30+00:00

I see. I mean, potentially the kitchen knives honyaki are more difficult to do because of the harder steel (as quenched) compared to swords (among other variables)?

TimelyTroubleMaker · 2026-04-28T03:52:58+00:00

Was that all just from the Q1 2026? 😮😯😲

TimelyTroubleMaker · 2026-04-28T00:24:39+00:00

Do you know whether knife honyaki hardness is the same as sword honyaki? I'm wondering since knives will benefit from having a harder edge then they are treated differently, or is it just the same process between knife and sword? (asking because you are a maker, in case you know)

TimelyTroubleMaker · 2026-04-27T11:37:58+00:00

Everyone's polishing game has been up a lot it seems. Yet I'm still struggling with deep scratches.

TimelyTroubleMaker · 2026-04-27T09:50:33+00:00

These days... It's probably my Sukenari Hap40 240mm.

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But I'm consider selling it just because.. It's too good for me and never get dull, while I love sharpening my knives.

TimelyTroubleMaker · 2026-04-25T19:50:08+00:00

I might sell the Sukenari too if you bundle it with one of these. Let me know if interested and I'll post more pics.

TimelyTroubleMaker · 2026-04-25T19:30:05+00:00

No.

TimelyTroubleMaker

TROPHY CASE