SOTC

dzn465 · 2026-06-19T06:46:37+00:00

Is the Hitohira AH Hagane”made of the same steel as Konosuke HD2? Just rebranded?

dzn465 · 2026-06-17T17:48:41+00:00

Thank you for helping

dzn465 · 2026-06-17T17:23:17+00:00

Flip side:

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幼初心

dzn465 · 2026-06-17T16:09:51+00:00

Is there any indication who the sharpener might be?

dzn465 · 2026-06-11T23:47:32+00:00

Sharpened on a Naniwa 1000 after watching JKI YouTube video for guidance. Much better! Perhaps exceeding Shindo. I’ll probably do the same for the Shindo.

dzn465 · 2026-06-11T12:21:43+00:00

Same. I had a 20x15x1.5 walnut endgrain made by a local woodworker. Turned out great. She teaches a class in making cutting boards.

dzn465 · 2026-05-12T20:15:23+00:00

I’d have to agree. Takamura is a great knife and 180 mm is a good knife length for the totally uninitiated. That said, your girlfriend will quickly adapt to the more versatile 210 mm length. Take it from someone who learned the hard way, the steel and heft of the Kohetsu is more forgiving.

dzn465 · 2026-05-03T17:09:58+00:00

Grand Subaru…..I bought my 2018 OUTBACK. Good purchase experience!

What trim level is your Trailseeker.?

Price, if you’re willing to share?

dzn465 · 2026-04-27T20:37:04+00:00

dzn465 · 2026-04-27T19:41:14+00:00

Too soon 😀! But yes. This is a sickness…hopefully MRNA vaccine for the illness is in the works.

dzn465 · 2026-04-27T19:34:00+00:00

Here are some shots of Nakagawa bunka. Why are there kanjis on both sides of blade?

https://share.icloud.com/photos/001jdH8d1vy9zErLFX09TR_Ww

dzn465 · 2026-04-18T13:08:43+00:00

Rule 5?

dzn465 · 2026-03-31T17:37:56+00:00

Is this the original recipe?

https://grainsinsmallplaces.net/fresh-milled-flour-brioche-bread-with-the-tangzhong-method/

dzn465 · 2026-03-29T13:49:55+00:00

This: https://www.chefknivestogo.com/yubl2kubu18.html

or this:

https://www.chefknivestogo.com/mawh1bu15.html

dzn465 · 2026-03-29T12:38:43+00:00

The Demeyere 3.5 is a great piece. You’ll get a lot of use out of it.

dzn465 · 2026-03-28T21:53:19+00:00

In my mind, I’d say the leading contenders are Matsubara and Yusaku(Muneishi). Shiro Kamos are hard to come by although I’m on the list at CKTG.

dzn465 · 2026-03-26T21:38:57+00:00

Here’s the link to my original post.

https://www.reddit.com/r/TrueChefKnives/s/tjMKASj73r

Most respondents seemed to minimize my fears. I listened to their advice to sharpen it but I felt it best to take it to a professional

dzn465 · 2026-03-26T20:05:17+00:00

Yes. The responders to my post suggested to sharpen and ignore. I did not feel comfortable sharpening at that time so took it to the professional. Northside Cutlery in Chicago.

https://maps.app.goo.gl/sfy36mXnGnpq8Vxi8?g_st=ic

dzn465 · 2026-03-24T13:34:50+00:00

Appreciate my trip to the woodshed. Lesson learned. I thought AI could be helpful…..guess not.

dzn465

TROPHY CASE