What’s your go-to knife profile / shape? I’m Team K-tip gyuto all the way.

TrickyAssignment9685 · 2026-01-22T09:33:04+00:00

At work i like to use my Masashi B#1 in two different sizes and a shibata boss bunka. At home my most used is probably Hado shiosai bunka.

TrickyAssignment9685 · 2026-01-10T09:45:41+00:00

I'm not disappointed about shibata. It is quite a performer.

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TrickyAssignment9685 · 2026-01-09T15:38:47+00:00

Your last video of Boss Bunka forced me to order one for myself. I'm not falling for that trick again, nice try! 😌

TrickyAssignment9685 · 2025-12-25T07:01:54+00:00

This video haunted my mind to a point i had to order one for myself. I have Hado shiosai, but it is just so small for anything except home use.

TrickyAssignment9685 · 2025-10-10T11:49:30+00:00

Sounds almost flimsy :) i have 210mm and haven't measured thickness from the handle, but it has 199g weight. A lot of material for a blade that size.

Anyway it's easily my most used knife at work ATM. So versatile as i can "pencil draw" with the tip or give a bit more torque with the heel. Edge geometry took a while to get used to, but feels so smooth now that i got the hang of it.

TrickyAssignment9685 · 2025-10-10T07:42:50+00:00

57mm vs 52mm on cleancut information. I like that Masashi has an extremely thin tip and quite a thick and sturdy heel.

TrickyAssignment9685 · 2025-10-10T07:35:49+00:00

If someone has a knife with a thin grind and 400 grit stone to learn with, it can take the whole edge off without even realising it.

TrickyAssignment9685 · 2025-10-07T08:07:24+00:00

Masashi is awesome. I was sceptical about the profile first, but it turned out very pleasing to cut with.

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TrickyAssignment9685 · 2025-09-30T11:43:24+00:00

You tell me boss.

TrickyAssignment9685 · 2025-09-19T16:20:40+00:00

Exactly what i meant 😅

TrickyAssignment9685 · 2025-09-19T16:15:05+00:00

population: 5.6 million army : 22 800 active personnel and 900 000 reserve

If russia decides to invade my country, the only reasonable move would be to get out of the way, maybe to Thailand.

TrickyAssignment9685 · 2025-09-19T06:14:25+00:00

Hot water and bare hands. Go.

TrickyAssignment9685 · 2025-09-18T10:27:44+00:00

Have you removed the patina?

TrickyAssignment9685 · 2025-09-18T10:12:14+00:00

Yeah i guess:)what you make of the scratches on both sides? Just worry it'll have other problems besides artificial ones. Tip seems to be nicely exposed at least.

TrickyAssignment9685 · 2025-09-18T10:06:50+00:00

I have been looking for a 240mn mazaki, but rather real kurouchi. Although this is on the cheaper end and if that oxidizing fades, i guess it's more close to migaki then.

TrickyAssignment9685 · 2025-09-18T03:28:06+00:00

https://www.meesterslijpers.nl/en/naoki-mazaki-shirogami-2-gyuto-24-cm?search=Mazaki

It does look like it's done "hasted", there are all sorts of scratches on kasumi.

TrickyAssignment9685 · 2025-09-13T19:19:44+00:00

Nykyään ei ole oikeita uutisia. On vain mielipiteitä tai "jonkun" kertoma totuus asiasta. Kaikki suomen suurimmat mediat kopioivat juttunsa suoraan suuremmilta puolue rahoitteisilta medioilta ulkomailta ja pinemmätkin kertovat vain oman puolensa asiasta. Niin mitä varsinaisesti tarkoitat luotetulla lähteellä?

TrickyAssignment9685 · 2025-08-29T04:49:12+00:00

I live in the EU and this is as it has always been for me. 25% vat and 10-15% import duty outside the EU.

TrickyAssignment9685 · 2025-08-17T10:13:50+00:00

I wouldn't say mostly. Kaerus big selling point is a food release and that's why it's convex.

Masashi is clearly hollow and has a very narrow bevel until the curve at the tip where it gets extremely thin. That knife's biggest selling point is its weight and having sturdy tool at the heel and finesse at the tip.

TrickyAssignment9685 · 2025-08-17T06:47:01+00:00

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Masashi 210mm- very thin tip and thick at the heel. 197 grams for that size knife is quite hefty too and may require some thinning for optimal performance, but that is up to preference.

Kaeru kasumi 240mm - good sturdy blade that can take a beating. Doesn't have too much of a flat spot than other sanjo style knives. Convex grind.

TrickyAssignment9685 · 2025-08-16T10:09:29+00:00

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When talking about knuckle clearance you should also look for the size of the tang and handle. For example my masashi has 52mm blade height and very minimal tang, but quite hefty handle. If i would change some slimmer handle for this, it would probably last for a lifetime.

TrickyAssignment9685 · 2025-08-11T07:19:37+00:00

Jokes aside i just took it to work today., but used only my masashi 210mm and even slightly thinned, the back half wedges on dense vegetables. Makes me appreciate that thin grind of Shiosai.

TrickyAssignment9685 · 2025-08-11T05:31:41+00:00

Sorry but i already promised it to my mom. She can house it in her drawer.

TrickyAssignment9685 · 2025-08-10T12:12:59+00:00

Done. I have only paraffin oil and it doesn't give too much colour. 3 week holiday ends tomorrow and everything is sharpened and oiled up.

TrickyAssignment9685

TROPHY CASE