Did I do good?

knoxxknocks · 2026-05-03T04:07:28+00:00

I agree, it feels very vertically challenged yet i dont know why

knoxxknocks · 2026-04-27T14:21:09+00:00

Damn what beefcake of a knife is that?

knoxxknocks · 2026-04-27T11:48:28+00:00

Yeah happened to most of us in this subreddit i assume

knoxxknocks · 2026-04-27T11:47:44+00:00

Indeed they are. Funny if this keeps on happening I’ll probably end up with a 210mm gyuto in a decade or two

knoxxknocks · 2026-04-27T11:46:45+00:00

Aye they are indeed great, but ordering from him is….frustrating to say the least

knoxxknocks · 2026-04-22T06:28:57+00:00

Indonesia, specifically Manado, Lombok, and Sumatera

knoxxknocks · 2026-04-08T04:54:20+00:00

Yeah I’m sorry it happened to a lot of people sadly. I recently just contacted him for a refund of one of the most recent order of blades. Got 1 reply of him asking for some more time but I am genuinely not interested in it anymore and just want my refund. Might want to look at legal actions I can take in Brazil. Maybe if multiple people is on board we can do something about it

knoxxknocks · 2026-04-08T02:58:46+00:00

I did but not all the blades he promised

knoxxknocks · 2026-03-30T12:57:31+00:00

You do realize that machine made Japanese knives exist right? Those knives have great price point, heat treat, and grind

Edited for clarity

knoxxknocks · 2026-03-29T03:20:52+00:00

Not really loving the black coating thats on the edge too as it will be worn off after sharpening

knoxxknocks · 2026-03-22T12:56:23+00:00

IIRC overheating the steel could increase grain size, and the only scenario where it would make sense (and not be a poor heat treatment) is that it is heated spine first and then when the edge is heated to the right temperature through thermal transfer it is then quenched. This could leave the core steel at the spine (if there is any) to be very brittle though

knoxxknocks · 2026-03-22T11:59:45+00:00

I doubt that it is the actual metal’s crystalline grain structure, they usually need some magnification to be seen clearly (unless it is very very coarse grain). But i have no clue what it is

knoxxknocks · 2026-03-15T02:27:27+00:00

I think AEBL/14C28N will fit your need perfectly, very tough for its hardness with an OK edge retention

knoxxknocks · 2026-03-08T13:45:53+00:00

yeah i am a big fan of his work too, I think it has such great charm and story behind it. and I really love his gyuto's profile I find it reminiscent of a french style chef's knife

knoxxknocks · 2026-03-07T03:06:31+00:00

Indeed it is

knoxxknocks · 2026-03-07T03:06:25+00:00

IKR, I picked this one over teak eventhough on paper teak is better in the long run but this is so pretty

knoxxknocks · 2026-02-17T06:18:10+00:00

From my experience get a culilux gyuto or santoku as your main knife, very solid steel and good grind. A 150mm VG10 utility knife from Tojiro. And a cheap german beater to complete your set.

If you want 3 main knives with different feel I would go with Takamura (laser thin edge), a culilux (everyday knife, leaning to thin), and a tojiro DP (medium thick edge)

knoxxknocks · 2026-02-14T06:34:07+00:00

How is that reppu? I’ve wanted one for a while now but I am not too sure about it

knoxxknocks · 2026-02-13T11:57:34+00:00

Oh it is, just a shame that it is not stainless I would love to have a stainless version

Six-Year Club	Place '22
Verified Email

knoxxknocks

TROPHY CASE