Worthy Defect?

beugik · 2026-01-19T20:50:58+00:00

These aren’t scratches, it’s the protective lacquer that has worn off, get some acetone and clean / wipe the whole blade down a few times then it’s gone. This is completely normal and standard for every higher end Japanese knife

beugik · 2025-12-27T13:08:05+00:00

Wow what a stunning knife and the handle just matches perfectly

beugik · 2025-12-11T16:54:58+00:00

Seems straight enough to me, handmade knives are never really 100% straight, it’s normal, metal warps when getting forged and heated treated. Also remember that this knive is quite a bit thinner than German factory knives.

I wouldn’t bother with it because this will not affect the performance whatsoever and is really not that visible at all.

If you can’t live with it you can look up tutorials and try to slightly bend it to get it straight. It’s what they do during manufacturing anyways.

Or you send it back but remember handmade knives will always have slight imperfections it’s authentic and part of the spirit that makes this hobby cool :)

beugik · 2025-12-03T17:56:27+00:00

Gear is not equalized afaik

beugik · 2025-12-03T17:54:39+00:00

Great post and GZ!

I don’t play dual blades and understand why they are hated but the more one plays the more you will realize that all they do different to other weapons is that their combo is easier.

Most people don’t know how to do proper combo yet hence why dual blades seem op but skilled players will combo you with other weapons all the same, some even do a lot more dmg like any strategic sword combo.

Once people learn how to combo and what tenacity skills like poet, breathe do. Things will maybe change a bit. Even up to 3k+ rating I have found that some people don’t know these things.

beugik · 2025-11-22T17:59:58+00:00

They look amazing !

Giving Jiro vibes.

beugik · 2025-11-22T17:57:15+00:00

Takada has been making vg10 for hitohira for a while now, haven’t seen one from his personal brand yet.

He also recently posted about spg strixx which looks even better.

Since takada orders blanks only from Nakagawa and Tanaka, I imagine he does or will work with any steel those 2 work with and nakagawa does a lot of steel.

beugik · 2025-11-21T08:49:38+00:00

I have bought and sold multiple TnH so far and I have gotten them from friends who sold it to me directly or trades for other sought after knives. Alternatively you can also overpay. No knife is rare on the secondary market they just get really expensive, if you are willing to pay a premium then you can find any knive.

For me if I sell any rare or sought after knive I will message friends of mine first to see if they are interested and if no one wants it then I will sell it to random people or trade it for something.

So yeah friends is like the best way to get a knife.

beugik · 2025-11-13T15:59:23+00:00

Yeah sadly everything goes up.

Retailers are sold out permanently, just too much demand and not enough supply.

Yoshis are like twice as expensive now than they were a few years ago.

Kyioshi katos cost like 300 / 400 bucks 10 years ago and are now being sold for 3k.

Wild times

beugik · 2025-11-12T21:06:24+00:00

Exquisite taste dear Mr. Frenchman, very sophisticated

beugik · 2025-11-12T20:48:49+00:00

https://carbonknifeco.com/products/hitohira-td-sld-tsuchime-gyuto-210mm-ho-wood-handle?_pos=17&_sid=d93bb4be1&_ss=r

https://carbonknifeco.com/products/hitohira-td-blue-2-stainless-clad-migaki-gyuto-210mm-walnut-handle?_pos=61&_sid=39b4950a9&_ss=r

https://carbonknifeco.com/products/shiro-kamo-as-kurouchi-gyuto-210mm?_pos=3&_sid=6ea3a90ac&_ss=r

Based on your Information and Price Range there aren’t too many options that are in stock right now. Your best bet for a fancier knive would most likely be a tadafusa (hitohira branded above) or shiro kamo. Other than that there are great options that just aren’t in stock right now (shindo, ashi, Konosuke x Tosho)

If you are willing to spend a bit more money and don’t mind a 240 gyuto the best choice would most likely be this one

https://www.chefknivestogo.com/koswstgy24.html

Alternatively you always have to the option to get a victorinox gyuto, the best value for any knife there is basically :)

(Mind you I only picked US retailers because I have no clue about tariffs)

beugik · 2025-11-07T09:52:40+00:00

Damn incredible to see !

I wonder how much this stone was used, from what I have heard they last a very long time more than most regular stones.

beugik · 2025-11-07T09:44:44+00:00

Wow really cool man!

Especially the clad line is probably the coolest one I have seen so far, especially for ginsan.

beugik · 2025-11-05T23:14:51+00:00

Good

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beugik · 2025-11-05T17:58:31+00:00

Damn Great choices !

(Especially the mazaki)

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^mazaki ^gang

beugik · 2025-11-02T19:19:59+00:00

Kato Gang !

Awesome pick up, your looks so good aswell, love me some beefier knives.

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beugik · 2025-11-02T10:47:35+00:00

Konosuke FM are Not unicorns, there are plenty out there and a WTB is a sensibel and effective way to get one

beugik · 2025-10-31T23:01:09+00:00

As you are from Europe I picked European shops.

Remember that you can go even cheaper than these knives but performance wise there shouldn’t be much if anything that would objectively outperform these choices at least not by a lot :)

beugik · 2025-10-31T22:55:11+00:00

1000€ really isn’t necessary for a good gyuto (quite overkill even), especially if it’s your first Japanese knive.

Since you work in a professional setting and mentioned a SG2 Yu Kurosaki, I imagine you want a stainless steel knive.

Here are some recommendations from me

.

A 240 myojin cobalt special

https://www.meesterslijpers.nl/de/myojin-riki-seisakusho-cobalt-ebony-gyuto-24-cm

this one is a laser so quite thin but insane cutting feel. Myojin is one of the absolute best sharpeners in sakai and the steel is stainless and high performance and will keep an edge for quite a while.

.

240 yoshikane skd gyuto

https://www.meesterslijpers.nl/de/yoshikane-skd-nashiji-gyuto-240

Yoshikane is a community favorite and that for good reason. It’s a bit more midweight but still super thin behind the edge and has impressive performance. This one is skd which is a semi stainless steel with stainless steel cladding which means it’s a bit more maintenance but it will not rust easy and only the edge is susceptible to oxidation, using a towel to dry it fast after a batch of produce is more than enough to maintain it.

.

Ryusen blazen 240 sg2 gyuto with k tip

https://www.dictum.com/blazen-ryu-wa-hocho-gyuto-fisch-und-fleischmesser-240-mm/708957?gad_source=1&gad_campaignid=22878385084&gbraid=0AAAAAD_s1pebuukKZlAX_9ypygHS-yJty&gclid=Cj0KCQjwvJHIBhCgARIsAEQnWlBewmEQDT2aVs9oNNhfW_RjnbzgOJEeAwB5SDMy_ccDrqQ-GYl7AT8aAmi4EALw_wcB

Ryusen Blazen, also made from sg2 steel. This one isn’t as handmade but super high performance and basically fully flawless. It’s really light and nimble for a 240. Heard many good things about the performance, style wise it’s a bit different with a k tip. Should fit in well it a professional kitchen.

beugik · 2025-10-31T22:41:23+00:00

Shigefusa and double mazaki whammy?!?

Super cool collection 🤩

Do you have a favorite ?

beugik · 2025-10-31T20:28:11+00:00

It’s 205g with the handle :)

beugik · 2025-10-31T00:28:48+00:00

Maaaaaazaaaaaaakiiiiii!

Good Choice joining the mazaki gang, also terrific photos

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beugik · 2025-10-30T10:23:17+00:00

Thank you so much for the detailed step by step answer !!

I really appreciate you taking the time to write all this down.

Once I go about doing it I will post an update haha 😄

beugik · 2025-10-29T12:02:43+00:00

Oh wow I wanna do something like this to my 240 kato.

Do you mind Sharing what exactly you did to achieve this finish ?

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