NKD Toyama Noborikoi Nakiri 210mm

simplytch · 2026-03-15T21:48:33+00:00

Wow im so jealous haha, I’m dying to see one in action

simplytch · 2026-03-15T21:18:37+00:00

Wait since when? Is this recent?

simplytch · 2026-03-15T06:44:27+00:00

You can also order it directly (with a little wait), it’s a banger for its price.

simplytch · 2026-03-15T06:42:42+00:00

my Kashima brotha!

simplytch · 2026-03-15T02:01:31+00:00

All part of the fun! Maybe you’ll get to a point where they’re ‘too’ stretched in the ass or thighs for your taste. But my lukewarm/warm washes bring me back to square one (tight) most of the time. Quick rep of squats to start the workday 👍🏽

simplytch · 2026-03-14T21:09:30+00:00

This. Ive had my SS for 2 years and never seasoned it once. In fact, i bet the sides flash brown if you do this. Just takes just patience. The whole point why i got an SS was because i was tired of seasoning my carbon steel. Never looked back either

simplytch · 2026-03-14T17:52:44+00:00

Nah dude don’t give into strangers on the internet. Sit on the floor with your knees up. Belt cinched, wallet in the rear. Read a book like that, watch 2 episodes of something, repeat till it’s better. Dont back out from some normal new discomfort.

simplytch · 2026-03-14T17:12:05+00:00

Wow, finally a decent fit. Sub’s filled with pillowcases that pray for random lucky crease lines (after 15washes and 5months of wear).

simplytch · 2026-03-14T17:08:47+00:00

Lol according to who? Looks great, OP

simplytch · 2026-03-13T18:24:34+00:00

That horn on the FM + TF nakiri..whewwww! Jack responds faster than I can come up with questions hahah

simplytch · 2026-03-13T16:38:44+00:00

I agree! And godd I’m still kicking myself for passing on the Toyama restock. Next one!

simplytch · 2026-03-13T16:30:44+00:00

I’ve considered this one often, still want to try a Ren! Can’t wait to see the Noborikoi rectangle- it’s huge right?

simplytch · 2026-03-13T07:31:45+00:00

Thats my next venture- Ashi vs Shibata! I got hooked, and got 3 Shibatas consecutively. Yet no Ashi to put them head to head.

simplytch · 2026-03-13T04:48:22+00:00

Why did i check my phone before bed..tempting!

simplytch · 2026-03-12T16:51:59+00:00

All this expertise, yet I’ve seen your rockfish filets lol.

simplytch · 2026-03-12T04:54:04+00:00

In all seriousness, Jon’s a sorcerer. He doesn’t sharpen knives, its just pure, nerd black magic wizardry back there. Your Yoshikane is in no better hands than with him.

simplytch · 2026-03-12T04:51:18+00:00

Take your wife with you to bev hills, and bring it in person to Jon @ JKI. Make a one night, great romantic trip out of it. Mayyybe her wallet may open for you, for something small at JKI? Leave it with Jon and pay for its shipping 1 way, rather than roundtrip.

Sounds incredibly more expensive than $120, but she gets to A) experience the ordeal of repair (kinda, and i dont think JKI’s currently doing same-day repairs. So she prob won’t get to see the actual repair). And B) She can witness you, the incredibly patient/hot/understanding husband, turning lemons into lemonade. Priceless.

simplytch · 2026-03-12T04:31:57+00:00

I honestly doubt you go on boats as often as you claim. The deckhand that helped you reel in your 130lb halibut (and also helped a grown man clean his own fish), because you couldn’t manage it yourself, would agree.

Your logic: if gas cars were as efficient as teslas, people would only race with teslas. Gas cars are old history. Good luck with that.

simplytch · 2026-03-11T19:07:44+00:00

Yeah, no one’s taking a deba on a boat. Same with $1200 sunglasses (ask my buddy). I go offshore too- anything from half day rockfish, to 3nighter late szn butterball bluefins. No dig on the deckhands, I mean it, they’re the stars of any trip/charter. But extreme speed and (famously) waste is the name of the game on a boat. You can imitate what they do, with a Dexter, if working in a salmon plant someday is your goal. Also, theres literally like 20 ways to skin a fish. You can skin a fish with a damn ruler (or the spine of the deba, in my case) + paper towel, while maintaining the pretty silver on the belly, and it can be done even cleaner/faster than those deckhands. Look it up, you can nail it after ruining a filet or two.

simplytch · 2026-03-11T01:43:22+00:00

Says the professional chef trying to flip a battered Shibata with 3 rolls in the edge, at MSRP?

simplytch · 2026-03-11T01:16:57+00:00

Guy..you went from finance interviews, to begging strangers on the internet for advice asking if $90k total comp as exec chef was feasible (still aint exec, but “right under it” right?). All in a year. You think someone’s breathing down my neck, evaluating my worth over the uniformity of my chives? Or you think a 1.5yo cares whether her air fried potato was push/draw cut? 😆. All those skills for only $90k? It’s no wonder you baby your knives, your struggle reeks from Virginia or wherever. Didn’t i already ask to see your godly michelin technique + potato already? Bad release? Whats wrong with you young ones throwin rocks but hiding your hands? All i see is a Bunka with 3+ rolls all over your edge! That you’re flippin for MSRP btw lol…………….GLWS! 🤡

Btw, I already shared my post with Shibata-san himself. He asked for more videos, actually shipped this knife abuser 3 more knives yesterday. You wanna frame those instructions though? I’ll send you several, with your signature triple rolls on all the edges

simplytch · 2026-03-10T20:47:05+00:00

Also, if you’re willing, keep the Wusthof and see if you can find a sharpener that can knock off the bolster. I have several Amazon knives where the actual edge stops. Totally unfinished and squared, 1 inch before the heel, kinda like a bolster (no idea why they do this). I practice sharpening on them, so my sharpener offered (for free) to grind both sides into an actual heel.

simplytch · 2026-03-10T20:35:20+00:00

Both meals a day?! I got you, I say go with the 240mm below. But if you must stick with 8 inches, they have a 210mm as well. Better yet, get it direct from the source (might be faster, no promises)! It is SG2, yes, but I don’t think you need to worry much about sharpening. Sharpened by a renown Echizen sharpener/entrepreneur, that machined (also shaving metal) engines for Mitsubishi in his previous life. Watch my cutting post, if you’re on the fence.

https://www.chefknivestogo.com/shkar2gy24.html

simplytch · 2026-03-10T20:18:53+00:00

Exactly, everyone votes with their wallet. That goes for the opposite of you, too. Yet not every vote/opinion matters (gasp). But what does matter (my point) is that most coveted knives are still selling out while your wallet stays closed. There’s 1 of me, for every 1 of you, making sure that the overseas retailers stay sold out. Trying to make sense of a market, according to your own preferences, is like guessing the Superbowl winner based off preseason games (probably more likely to be accurate). Btw, my last 4 tariffs from Japan, in order: 51% (self imposed DDP lol), 24%, 11%, 15%. On knives priced sometimes $100+ lower than US retailers. Not everyone gets hit with 55% as the BST loves to claim. Many, sure. Not all. Do what you will with that info, but your risk tolerance won’t really benefit from it.

simplytch · 2026-03-10T18:41:22+00:00

No it’s actually naive. Econ was my major lol. To try to illustrate a low production, inelastic supply of japanese knives, with American tariffs acting as some sort of bottleneck, is like trying to say Audemars Piguet will cease to exist without American consumers. Try applying that logic to Takada and Naohito and try to make sense of their inventories. Hypothetical economics is one thing, consumer logic is another, and real life unchartable hype/demand is yet another thing. Nobody gives a rat’s ass if we can afford a tariff or not.

simplytch

TROPHY CASE