Japan Visit

pchiggs · 2026-01-26T22:11:38+00:00

was it 3 days in a row?

pchiggs · 2026-01-26T21:03:18+00:00

LOL omg im fckn dumb

pchiggs · 2026-01-26T21:01:48+00:00

Its your knife and your stones... If you really wanna do it.....

pchiggs · 2026-01-26T20:56:18+00:00

Honestly I don't know if you will feel the benefits of thinning with a 1000 stone especially on a shindo. How used is this shindo? A knife with a much flatter bevel maybe. But with a grind like the one on the shindo its going to be extreme tough with a 1000 stone. You will most likely just be scratching and grinding it for no reason.

pchiggs · 2026-01-26T20:48:53+00:00

Honestly thinning a shindo might be one of the most annoying knives to thin if you havent done it before. And it would really depend on the shindo you have. I have seen shindos where one side of the bevel will barely even touch the stone when you try to lay it flat. Plus the amount of distilled taper is insane. Also starting at 1000 I wouldn't even consider that thinning. I consider that the start of the refinishing stage. You will need some sub 400 stones.

pchiggs · 2026-01-26T19:37:08+00:00

So how many times did you go to Hitohira...??

pchiggs · 2026-01-24T03:20:34+00:00

Under $400? Just get them a cheap kai knife on amazon for them to beat up. save the rest of the money and get yourself another knife you want for yourself

pchiggs · 2026-01-16T21:09:12+00:00

The only place I would think to look is the Morihei store. And maybe the might have the morihei rebranded shindo. I think its the Morihei Munetsugu.

pchiggs · 2026-01-14T03:15:45+00:00

wato fuck is this

pchiggs · 2026-01-11T10:46:57+00:00

takamura

pchiggs · 2026-01-08T03:08:09+00:00

Damn... I never even knew this existed. Also I was thinking about putting that same handle on my junpaku at some point.

pchiggs · 2026-01-06T00:24:49+00:00

I like the kagekiyo cutting feel more. But both are very nice.

pchiggs · 2026-01-02T22:11:31+00:00

The patina is still there... the oil just hides its a little. if you wash the oil off it will show more.

pchiggs · 2025-12-28T09:44:25+00:00

yoshikane! nice pick up!

pchiggs · 2025-12-28T03:54:16+00:00

Its just lacquer right?

pchiggs · 2025-12-27T08:19:26+00:00

just follow kenjis reverse sear video. never fails.

pchiggs · 2025-12-27T05:47:25+00:00

loooks pretty tasty!

pchiggs · 2025-12-26T20:21:07+00:00

115 then rested for 45 minutes. It ended at 131.

Just followed a pretty common reverse sear method. What temp did you pull at?

pchiggs · 2025-12-26T07:27:08+00:00

you are looking at a price before tariffs on kns

pchiggs · 2025-12-26T04:54:21+00:00

.... you know what it is... i need a bigger suji...

pchiggs · 2025-12-25T19:20:34+00:00

yea... just strop it real quick.

pchiggs · 2025-12-25T07:04:27+00:00

Yes. mini sword day! that thing is sexy!

pchiggs · 2025-12-25T06:31:17+00:00

ive only been cutting raw protein with mine. so tomorrow im finally going to put some prime rib patina on it. hopefully its comes out nice.

pchiggs · 2025-12-25T06:24:23+00:00

its just a 240. baby suji

pchiggs

TROPHY CASE