For those who are curious about this line, I put together some quick thoughts and experiments with this new offering from Naohito Myojin, the sharpener behind Konosuke's Fujiyama FM knives. I like the FM grind and SG2 steel, so I jumped right in when the 240 (actual edge length 232-233 mm) was available. Actually, I didn't ask for a choil shot before the purchase. I just trusted Myojin's craftsmanship and believed he'd only offer something near perfect. The choil shots... Read more ..read more

Hi KKF! I picked up my first quality knife in December and really caught the bug. Quickly got into playing with different grinds, sharpening, and even thinned my first blade recently. I definitely have a weak point when it comes to refinishing properly and hope to have some good discussions about it. Also looking forward to joining you all on the n+1 journey ..read more

All I use now are child sized knives. Show me what you got ..read more

One of my first Japanese kitchen knives is a JCK Blue Moon sujihiki - a Sanjo sourced blade from an un-named maker. The original handle was perfectly serviceable, but the oval shape and the rough finish of the chestnut handle begged for an upgrade. Tokushu has a sale on selected hardwood handles, made in the USA. I couldn't pass it up. I had a few hassles with the project. First the USPS let it sit - one week to travel from Chattanooga, Tennessee to Memphis, Tennessee. I figure... Read more ..read more

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Need bit money to cover my ass after some customs 1. Mazaki Blue 1 Hon Sanmai regrounded by Murray Carter 240 x 53mm, 223g, Saya included -$380 Bought second hand from a friend, sent to be grounded by Carter, very hard Blue steel, now cuts like like one of the best out there, tho Kanji is all gone Original After regroudning 2. Sugimoto OMS No.7 220 x 110mm cleaver, 480.6g -$410 Thinned to a zero edge, great cleaver but prefer slimmer profile, many website... Read more ..read more

My all time favorite steak cut is flank steak, with hanger being a close second. Always been curious how flank would translate into a burger, so today I ground up some flank steak to 4.5mm (coarse-ish), made up a 6oz patty, and grilled it over propane. I was concerned that it was going to be way too lean, tough, and dense, but it actually turned out pretty good. It was definitely lean, but flavorful, not at all dense or tough. Charcoal would have improved the taste, for sure. I'm not... Read more ..read more

It is time once again for me to get rid of more of my knives. Some of them have not been used or sharpened. I will make note of any that are or imperfections that I noticed. If you would like me to remove the patina and/or touch up an edge on one of the used knives, please let me know. I would like to sell CONUS only through PayPal (no trades please) and I will ship via UPS (shipping included). Please message me for International to discuss. If you buy more than one knife or several knives... Read more ..read more

So pho is one of my absolute favorites dishes, but I've always been at the mercy of my local grocery stores selling thinly sliced beef eye round to use in the dish. The eye round is usually poor quality, too thick, or absurdly expensive. I know the best way to do this properly would be to just get a meat slicer but now that I'm dabbling in nicer knives, is it reasonable to expect to be able to make such thin slices of eye round with a knife or is this just not the right tool for the job... Read more ..read more

This is a super special knife. Literally the only reason I am selling is because I was lucky enough to get on Will's list for a custom, and I feel like I don't need to hoard 2. This knife is so good, that my new one is going to be very similar...mainly doing a new order because I want a saya, and Will didn't have time to make a saya for this one when I bought it direct. This is Will's first Magnacut knife and it's a homerun. 64HRC, a beautiful and super rare birdseye rainbow rosewood... Read more ..read more