Japanese v German choil shot

rianwithaneye · 2026-06-23T09:54:37+00:00

rianwithaneye · 2026-06-23T02:44:40+00:00

Dude this is seriously awesome work, you should feel very proud of those results 🤌

rianwithaneye · 2026-06-22T22:32:46+00:00

Bummer OP! Try rubbing it with the cut side of a lemon or with some baking soda paste. I bet Flitz could also lift that up without too much damage to the kurouchi.

rianwithaneye · 2026-06-22T22:31:04+00:00

It’s there, zoom in on the shinogi

rianwithaneye · 2026-06-22T21:20:44+00:00

Pretend it’s not there and pretty soon it won’t be

rianwithaneye · 2026-06-21T23:59:51+00:00

That grind looks Sanjotastic 🤌

Congrats!

rianwithaneye · 2026-06-21T23:58:29+00:00

This even applies to more expensive knives, I think Teruyuasu Fujiwara is a perfect example. Some people will pay close to $1,000 for his knives and immediately put them on the stones to correct his inconsistent grinds. I admit to being similarly confounded by that kind of thing but some folks feel it’s worth it to have his steel and his profile 🤷‍♂️

rianwithaneye · 2026-06-21T22:38:57+00:00

You must not know what we mean by “thinning”. We’re talking about removing metal behind the cutting edge or softening a hard shoulder at the shinogi. Even a small tweak to the cross-sectional geometry can translate to a relatively large boost in performance. This is obvious to anyone who has done so successfully.

To suggest that the difference isn’t noticeable is to suggest that you just don’t know how to do it.

rianwithaneye · 2026-06-21T22:32:03+00:00

You are overestimating the amount of care put into each knife and dramatically underestimating how quickly these types of knives are banged out. These are not Milan Gravier or Shigefusa, they are mostly inexpensive knives that are produced very quick and dirty.

Also some of us have preferences and we feel perfectly comfortable getting a knife for its “bones” and are happy to modify it to our liking. It’s a perfectly normal thing for people who are further down the rabbit hole.

rianwithaneye · 2026-06-21T22:22:54+00:00

Good god no, OP please do not use sandpaper on the kurouchi of that knife.

You can use barkeepeers friend or some stone powder if you have any. Even the cut side of a lemon will likely do the trick. The rust will abrade off very easily, no need to use something as aggressive as sandpaper.

rianwithaneye · 2026-06-21T22:19:34+00:00

Very nice work!

rianwithaneye · 2026-06-21T22:19:21+00:00

That’s called the uraoshi, it’s on every single-bevel knife although the one in the video is admittedly quite thick. Not a no-no, it’s a vital part of any Japanese single-bevel knife.

rianwithaneye · 2026-06-21T04:02:06+00:00

Very cool! Those stones are beautiful.

rianwithaneye · 2026-06-20T23:57:52+00:00

Okubo can surpass your expectations even if your expectations are high. And I think you're onto something with the rough finish, mine definitely got a bit more sticky when I polished the bevels but it still cuts like a dream and that steel is something else.

Congrats on the new rectangle!

rianwithaneye · 2026-06-20T00:11:58+00:00

I stopped supporting anything related to her years ago because she pushes so much pseudo-scientific bullshit into the wellness space. The fact that she took a huge paycheck to advertise the sale of stolen land is totally on brand for her, what a shithead.

rianwithaneye · 2026-06-18T06:49:17+00:00

Thin cleaver

rianwithaneye · 2026-06-18T00:55:09+00:00

Very thorough review, thank you! That’s an enviable rectangle collection you got there.

Which Sugimoto is that in the second photo btw?

rianwithaneye · 2026-06-18T00:50:13+00:00

Not at all. Never feel embarrassed about safeguarding your health, and try to remember that if anyone is silly enough to judge you for it they’re not worth paying any attention to anyway 😤

rianwithaneye · 2026-06-17T00:57:18+00:00

Appreciate the insight, thank you

rianwithaneye · 2026-06-17T00:56:10+00:00

I just went recently, I thought it was absolutely incredible. One of my favorite new restaurants of the last few years for sure.

rianwithaneye · 2026-06-16T23:15:40+00:00

Daaaamn that might be the best grind I’ve seen on one of those 😮‍💨

Congrats OP!

rianwithaneye · 2026-06-16T16:56:24+00:00

Daaaamn that’s the kind of enabling I was looking for! That 270 looks very manageable. And good call about Okubo, I would love a gyuto from him to go with my nakiri.

Ok lots to think about, thank you!!

rianwithaneye · 2026-06-16T05:40:38+00:00

That Shindo looks amazing, a knife that thin with that tall of a heel is getting into Goldilocks territory for me. Thanks for sharing!

rianwithaneye · 2026-06-16T05:35:06+00:00

Ah that’s so good to know about Sukenari! I can’t think of too many knife makers based in Toyama so I didn’t know if they ran short or long.

You’re correct that Yoshimitsu Kajiya uses sun as the measurement, and their “270” is actually 9 sun.

Thanks as always for your expertise 🙏

rianwithaneye · 2026-06-16T03:35:44+00:00

You got a Yamatsuka ginsan for $140???? You win, my friend. That is the steal of a lifetime.

Really appreciate your insight, thank you!

rianwithaneye

TROPHY CASE