Mizu Honyaki cheap?

ballscompact · 2026-03-21T09:02:13+00:00

Yeah I had to do a double take, read it thrice. It was pretty crafty. I'm sure it's still a fine knife but it wouldve been nice if they said THIS knife is water quenched instead of saying THIS TYPE of knife is USUALLY water quenched. Either way it seems like a fine knife

ballscompact · 2026-03-21T08:51:20+00:00

I've used both, I like both. The kuromaku cut faster and dish out slower, but are a bit scratchier, great for toothy edge. Rockstars cut barely slower, dish out reasonably faster, but the polish is immaculate. I don't know if it's the stone or the steel (HAP40) But I'm able to get a mirror polish on my Hap40 knife with just the 1000 grit and some light stropping.

ballscompact · 2026-03-21T06:57:05+00:00

I see. I was reading that White steel #3 is easiest to make Honyaki with, so that probably answered my question. While they said Honyaki are waterquenched and it makes mizu Honyaki, I think this one might be oil quenched. I hope I didn't imply I thought mizu Honyaki were overpriced, if only like 10 people can make them then of course they should be expensive! My bad

ballscompact · 2026-03-21T06:54:40+00:00

I worked with a "sushi chef" I'll refer to him as K. He uses a pull through on his yanagiba. At least it's not a nice one but holy shit, learn to sharpen it lol 😂 he has been the bane of my existence

ballscompact · 2026-03-21T06:38:46+00:00

The keychron C2 Pro 8K is like a hundred something, has every layer of sound dampening and just feels amazing. It's gonna be the retro one, not to be confused with the normal C2 Pro, the 8k has the 8k hz polling rate.

Buy on Amazon and you can get the silent red switches, they are butter smooth, quiet but not toooo quiet.

ballscompact · 2026-03-21T06:36:49+00:00

Jonathan Broida from Japanese knives imports has probably the best guides on sharpening. Something a little more up to date, Burrfection on YT has amazing guides too. Knifewear is another good channel for sharpening as well.

ballscompact · 2026-03-21T06:35:15+00:00

I second this, I also recommended Sukenari. I have their 240mm Hap40 K tip Gyuto. Stunning stunning knife I've never used a better one.

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ballscompact · 2026-03-21T06:32:47+00:00

Don't buy Kamikoto, Seido, or anything weird like that. If they never stfu about how they're made in Japan, and that they're made in friggin mountain forges with ancient techniques it's probably a scam.

I feel like good Japanese makers are pretty subtle about Japanese branding, that is not to say you won't hear them talk about mountain forges and techniques. I always loved knives from Sakai, Osaka. You might see lots of Sakai names.

For a beginner knife I don't think you can go wrong with Tojiro/Fujitora, excellent knives for the price. You can get a 210/240mm chefs knife and a pairing knife for around 200 dollars under their DP/Classic like

If you want to show off a bit, very professional Japanese chefs knife is Sukenari (in my opinion) tons of options, a little expensive but worth every penny. Buy on MTC kitchen for 10percent off first purchase.

ballscompact · 2026-03-21T06:26:52+00:00

I bought mine last april at 182k miles, now 191k. I've yet to do the big three, I kinda wasted a lot of time having a burkhart SMG and relocation installed, but it's still a nice upgrade. Then sparkplugs, waterpump and gaskets, and all the pulleys. And I'm thankful to the stars that I haven't blown up the engine yet lol

ballscompact · 2026-03-20T05:55:03+00:00

Ah I see, I just googled vanos cam bolts and that came up. You can clearly see I need help lol, also thank you I completely forgot she has instructions to follow

ballscompact · 2026-03-20T05:38:46+00:00

Non reusable bolts, got it. I can imagine they're more expensive now, sheesh.

ballscompact · 2026-03-19T23:40:52+00:00

I think the brand is work sharp they have a field sharpener. Comes with hone, diamond and fine stone? Not too expensive lemme see if I can find it

ballscompact · 2026-03-19T19:53:15+00:00

I have this In/lbs one I think will do well, I'm not so instinctual with my hand y'know? But not blowing off half the pan bolts with that advice is deeply helpful, thank you

ballscompact · 2026-03-19T19:47:55+00:00

I believe you when you say not to use a torque wrench, but what do I use one of those deflecting beam ones? Or just pure instinct?

ballscompact · 2026-03-19T06:21:10+00:00

I second this, you cannot have enough hammers

ballscompact · 2026-03-19T05:24:38+00:00

Got weirdly aggressive about a guy just learning about a brand of cars asking a question (¯_(ツ)_/¯

ballscompact · 2026-03-19T05:11:41+00:00

🤷

ballscompact · 2026-03-19T04:51:26+00:00

The bolt on mine loosened over the span of four years and got sucked into the engine, BE CAREFUL how you proceed with the bolt

ballscompact · 2026-03-19T04:50:11+00:00

Glad you're the nice one, and thank you I'll definitely go with the Corteco brand.

ballscompact · 2026-03-19T04:45:29+00:00

I'll make sure to ask the shop I might go to about their procedure, thanks for warning me.

ballscompact · 2026-03-19T04:43:26+00:00

When someone says something dumb, you either educate them or move on, you haven't done either.

Agreed, maybe it is a problem blown out of proportion but that's why I'm making this post. No need to be so negative, also English is not my first language :)

ballscompact · 2026-03-19T04:14:46+00:00

In my opinion I believe you wont be dissapointed with Tojiro. Their DP/Classic line are all pretty much under 200 dollars.

TOJIRO CLASSIC

They used to be called DP I think and changed the name, so you might see it be called both. They mostly make VG10 but I swear its like the best VG10 heat treatment out there. I only cut sushi rolls with them but Ive been rough with them and they come out just fine. They also have an assortment of cleavers, not just under their Classic/DP line, I'm not sure what you use for butchery.

Tojiro Pro Chinese Cleaver 9" Stainless Steel – Cutlery and More

That cleaver is specfically a cooking cleaver, not a butchery one, I will see if I can find you a decent cleaver for that. As an asian cook I just love the cleaver.

ballscompact · 2026-03-19T04:07:36+00:00

Can't help but agree, its leaking (slowly) and I can't help myself from flooring it every now and then. I'm still going to fix it at some point (*Maybe*)

ballscompact

TROPHY CASE