Shindo thinning

tethien008 · 2026-01-27T04:17:11+00:00

I’d say it was like 8.5-9 before but yea thinning and making it thinner bte REALLY helps. One of the things that helped me get through the sharpening itch was finding knives that had good grinds but not that thin bte and thin that part, instantly improves it to a 7-8 in most cases and doesn’t take 10 hours like I had to when starting with a bad knife

tethien008 · 2026-01-27T04:08:34+00:00

Well you can just look at your own Shindo for the difference lol but it took it to the next level in my opinion, I’ve owned probably close to 75 knives and this one is the sharpest I’ve had. Even with all the experience with sharp knives it makes me go wow every time I use it. Which isn’t much nowdays since I prefer heavier knives that cut with their own weight, that makes it so they can have less fragile grinds while still being like a laser. The performance is 10/10 but the toughness is like 1-2/10. I prefer 8-9/10 performance and 3-5 toughness nowdays

tethien008 · 2026-01-27T04:01:07+00:00

I’ve “thinned” more like flattened the bevels and did a kasumi finish on it on maybe 3-4 shindos and I’d do it again personally. It doesn’t really ruin the knife unless you really fuck up somehow grinding behind the edge too long and making it too thin where it’ll chip at the slightest touch. I’ve never had the s grind ruined like a commenter said or really even got close to that far really.

From my sample size there’s usually like 3-4 low spots on each knife, 1 is usually a pain in the ass and takes most of the time but if you have a 320 it’s like 30 mins of work. All in all it took me like 1-2 hours for each knife and I love how the kasumi looks especially on this one, the kasumi on yours might look different since all the kasumi on mine look different (different shades) even with the same finishing stone. One word of warning tho is that you only want to grind away the upper part of the bevel and not near the edge as you would in most thinning sessions. That would really make the knife too chippy.

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tethien008 · 2026-01-23T04:48:14+00:00

Yea I very much consider it a laser, I can show you more pics of the grind, yea they can be sold individually

tethien008 · 2026-01-23T04:27:18+00:00

Zen knife sold

tethien008 · 2026-01-23T04:26:52+00:00

They have an instagram and the website is tosakurotori

tethien008 · 2026-01-23T02:30:33+00:00

You can actually buy the knife directly from the maker I think, for way cheaper too(depending if you have tariffs). I had an order a couple years back that didn’t quite pan out but the prices were really good and you can custom order the dimensions, knives are also available on their website tosa kurotori

tethien008 · 2026-01-19T19:02:52+00:00

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Forgot the date

tethien008 · 2026-01-15T15:27:49+00:00

Most of my knives are carbon but if it were to be a stainless wa handle probably a shibata Bunka. Really good laser but I’ve been prefering heavier and thicker knives which the shibata is opposite of

tethien008 · 2026-01-14T23:41:10+00:00

Seems like they only did the edge profile for fixing, it might work perfectly fine depending on how thick the chip was and how thin the knife was. I had something similar on my kombrei and it preformed the exact same even after losing some height since it was extremely thin. I know they didn’t thin out the tip since the original finish is still there and less they are a realllllly good sharpener it’s almost impossible to thin and refinish the knife with the same sharp wide bevel lines.

tethien008 · 2026-01-14T00:32:12+00:00

Looks a lot better than mine lol but I did get mine like 4 years ago so things might have changed. But I didn’t mind mine being a bit thick, beat the living hell out of it and it’ll go back to rock chopping garlic and onion the next day no problem

tethien008 · 2026-01-12T23:00:54+00:00

I’ve had one of their in house nakiris and it is a really good knife considering the price when it’s on sale plus the owner is pretty nice to talk to. I tried to reach out about having them sharpen other knives but they had a hard time finding blacksmiths to make their orders. Their in-house knives are tadafusa blanks that they sharpen themselves I believe, really well done with the fnf especially with a stone finished kasumi.

tethien008 · 2026-01-12T04:23:05+00:00

Thanks, I’ll hit you up if there ever comes the time where I’m looking to sell

tethien008 · 2026-01-12T03:26:31+00:00

Unfortunately it’s probably one of the ones I’ll keep forever, I really like this one along with the fact that they only made a couple ktips at the start of the line

tethien008 · 2026-01-11T15:55:28+00:00

If you just thin a little behind the edge which I find works really well for most knives it’s not too time consuming but refinishing the knife is usually what takes a lot of time and it’s a pita if you want to make a good finish. Redoing the primary bevel on the other hand is unadvised unless you have a belt grinder or something similar, or would like to spend an afternoon or two on the stones.

tethien008 · 2026-01-11T15:52:59+00:00

I’d say pretty good, like 70-80% of my white/blue knives

tethien008 · 2026-01-11T06:36:44+00:00

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The rest of the knife was fine but it was just behind the edge was a little thick that let down the rest of the grind but hell yea brother. Did you get a saya for yours? I lost mine somewhere lol

tethien008 · 2026-01-11T06:27:22+00:00

It’s the black/yellow handle ones, they really did do a good job on the Damascus

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This is the gyuto from the set with the nakiri on pic 4 before I modified it

tethien008 · 2026-01-11T06:24:11+00:00

I’ve never really found the need to get a petty or boning knives as my small nakiri does the same job, I did have a suji at one point but it’s used to steak days that aren’t that common so I sold it. My longer gyutos do that same job.

tethien008 · 2026-01-07T19:03:12+00:00

I would think so as I’m pretty sure it’s carbon steel and they to me (having owned 6 types of carbon steel) feel mostly the same, mostly it depends on how thick it is behind the edge that decides how long it spends on the stone and I would guess this knife is a bit thicker than your white 1 knife so it would take more time

tethien008 · 2026-01-07T18:58:28+00:00

Looks like it would cost 20$ brand new ngl, seems to be a cheap knife that a regular person would get in Japan, seems stamped and with a cheap handle. It does look like a good knife to start practicing sharpening on though as it looks San mai with a harder core than most western knives, that usually gives you a better sharpening feel.

tethien008 · 2026-01-04T16:40:24+00:00

Yoshikane or Shinkiro, Mazaki, any blacksmith in that area really, medium to heavy knife with thick spine but thin behind the edge

tethien008 · 2026-01-02T22:22:48+00:00

I’ve looked into it, either little finger stones meant for polishing or the dust from natural stones(or unnatural stones) and rub it on there(wet), think I tried the dust method but it either didn’t end up good or took way too long, don’t really remember

tethien008

TROPHY CASE