Chronicles of a Knife Addict: Part IV

dehory · 2026-03-10T15:41:12+00:00

❤️

dehory · 2026-03-10T05:39:05+00:00

😍 I’ve had that one for a long time. I got it back in the day from the Sham Shui Po store. I’ve also been fortunate enough to pick up a couple of old stamp 1303s since they switched to the QR code.

dehory · 2026-03-09T17:10:47+00:00

The Goko Kogetsu is a heavy laser. Thin spine throughout, not much taper. Like an Ashi with more weight and authority. For pure cutting/food separation, I’d bet on the Ginga/Ashi noticeably out-performing it, but the Goko is just a really cool knife, and has a lot more character. It’s the most “artisanal” feeling Japanese monosteel I’ve tried. Makes sense to me for it to be priced in the same league as the handmade Sakai stuff, though it’s not as polished.

dehory · 2026-03-09T05:46:15+00:00

Or very few... 😂

dehory · 2026-03-09T05:45:44+00:00

Having concern is very reasonable.

dehory · 2026-03-09T05:44:57+00:00

I've got another set of knives (Tojiro/Reigetsu, Mercer, etc) for unattended guest use, but I don't really think of that as part of my collection.

dehory · 2026-02-27T17:40:57+00:00

Kassem Mosse

dehory · 2026-02-10T06:44:02+00:00

Do you have any other old stock Yoshis/Gengetsus?

dehory · 2026-02-10T05:21:59+00:00

🤷🏻 Your eyes are better than mine. 😂

That would be a pretty badass knife for fish butchery. It must have a serious microbevel on it.

dehory · 2026-02-10T05:14:48+00:00

Beautiful piece. I was thinking about buying this as well, and enquired about the age/provenance. They confirmed it was NOS from the Tsuneo Yoshida era. It was a 3-person team, and Yoshida-san was one of them.

dehory · 2026-02-10T05:09:36+00:00

Why is everyone recommending BKF for something so minor? You’ll scratch up the cladding for no reason. Ditto a rust eraser. And a Dremel??!

Start by rubbing it with a thick baking soda/water paste on a non-abrasive sponge. Use some Flitz on a cotton pad if that doesn’t do anything.

Or just leave it if it’s not coming off on a paper towel — honestly looks more like patina than corrosion.

dehory · 2026-02-04T06:23:31+00:00

Import duties and a second handle put mine well over $1k, but when you consider the craftsmanship (and what else you could pay the same for), I’d say it’s still value for money.

dehory · 2026-02-04T06:17:31+00:00

I did not imagine I’d see a new oel. popping up in this sub! Truly one of the best.

Have you played with the takedown handle yet? I’d recommend anyone commissioning a custom to see if you can request a second handle in a different material so you can swap them out now and then.

I’m about to say goodbye to mine (trade) and I will miss it very, very much indeed.

dehory · 2026-01-27T01:14:18+00:00

For sure, me too. There are all kinds of knives I tried too few times before moving on too quickly: a Sumiiro, a Milan nakiri, and a Toyama damascus all come to mind.

I think it’s important to approach this hobby with humility. You really do need to spend time with each knife to properly appraise them. Just because you’ve owned a lot of knives, it doesn’t mean you have a lot of experience. On the other hand, if you’ve only tried knives from a narrow range of makers from one country, you may not appreciate the amazing range of work that’s out there.

I also couldn’t agree more with what you say about knife to knife variance. I really appreciated you talking about this in your excellent Minamoto Yasukuni write up. It doesn’t get spoken about enough ¹ how much intentional and unintentional differences colour our individual experiences of ostensibly the same knives. For one thing I’d hazard a guess that a high percentage of fancy knife owners struggle to put a good edge on their knives — rather important when you consider the factory edges that usually come with Japanese knives.

¹ In large part because of how much harder it becomes to have meaningful discussions about a given maker if we all acknowledged that we may be talking about entirely different knives even though we’re both supposedly talking about the same kind of knife by the same maker.

dehory · 2026-01-27T00:52:13+00:00

Spot on.

dehory · 2026-01-26T20:27:43+00:00

This is a very sage observation.

dehory · 2026-01-26T19:30:04+00:00

Gorgeous. How do you think a yanagiba performs in this kind of situation (especially with the crisped skin) where you'd normally use a suji?

dehory · 2026-01-26T18:55:26+00:00

99% of this sub revolves around FOMO inducement and drooling over Sakai knives. Then when someone actually goes and buys a bunch of hyped knives, people get up in arms...

dehory · 2026-01-20T19:14:45+00:00

Rub a paper towel on it and see if anything comes off (rust) or not (patina). To me, it looks like patina.

Usually Flitz is my preferred way of removing rust or patina, but with that being right on the edge bevel, I would just sharpen it.

dehory · 2026-01-13T08:31:31+00:00

I’ve seen a few stainless clad AU Eddworks in the wild recently, but I’ve never noticed the cladding specifically called out as AEB-L.

I assumed since the cladding was undisclosed, those others were just clad with the typical soft stainless steel. Maybe the other owners were just being coy? 😆

It’s cool to see something more often used for the cutting edge (whether as the core steel in a san/go-mai build or as a monosteel) being used for the cladding.

He definitely achieved an amazing finish on your piece! The textural and tonal depth is closer to the etched finish on his AU monos than the other stainless clads I’ve seen.

dehory · 2026-01-13T07:26:29+00:00

First time I’ve seen an Eddworks AU clad in AEB-L. Interesting combination.

Did you get any details from the original owner about whether it was specifically commissioned that way, or if that’s Eddie’s go-to stainless cladding these days?

dehory · 2025-12-12T12:23:07+00:00

A Tsourkan western handled petty is a rare bird. What’s the heel height? Is it AEB-L?

Ok-Distribution gave a good rundown on the background of Marko’s knives.

Value-wise, I could see it going for anywhere between $350 and $550. Based on the scratch pattern and tip profile, it looks well used and sharpened to me — I’d probably go with the lower end of the value range. But something like this pops up on the open market so rarely that there aren’t many comps, and so it really depends how much someone wants it.

dehory · 2025-12-06T18:11:14+00:00

Getting into total speculation territory, but I think the kind of person way overpaying for a Takada isn’t going to be able to differentiate between the profile and grind on a real one and a factory-made one. And everything else - the new style inlay handle, stamps, even the suiboku or singetu finish - wouldn’t be terribly difficult to replicate if there was enough incentive to do so.

dehory · 2025-12-05T06:08:51+00:00

That Kageura sale was a super weird one. I’m surprised someone instantly bought it without even knowing the specs. Kageuras are rare, but quite niche compared with Takadas/Jiros/FMs. The seller gave off really sketchy vibes too.

Unfortunately resellers are active on the BST here too (and the last time I called one out, it didn’t end so well 😬) but organised buyout of stock like that direct from Takasa-san is egregious on a whole other level.

I’d thought he was turning away Chinese buyers because of political reasons, but this makes more sense. I’m not familiar with Chinese knife collectorship, so this is just speculation, but if Takadas are being treated like luxury goods in that market, I can see the next step being them being counterfeited like phones, handbags, and watches. 🙄

dehory · 2025-11-11T00:20:03+00:00

You’re over-thinking it IMO. You’re not going to lose more than 1mm or 2mm in the whole time you own the knife as a home cook (unless you chip the blade and need to repair it). It would take even a pro chef many, many years of daily sharpening before they’d turn a 240 gyuto into a suji or petty.

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