Posts by johnarmr

I dont think I will ever go back to a non japanese knife. the steel in japanese made knives are far superior compared to german knives, which means thinner edge so it will get sharperand stay sharper longer! Also I like the shape of...

Yeah I took my 4yr old son to see it last night, we both loved it !

no problem I am on a mission to let as many people know about japanes knives as I can I cant imaginge going back to my other knives!

japanese knives are thinner than german so if yo are used to using a german knife and use ajapnese knife in a similar manner you will get chipping. the hattori and blazen are very similar actually ryusen makes the hd series for hattori....

I would get a tojiro 270mm gyuto from http://www.japanesechefsknife.com/DP...EIGHT:%20174px shipped to you from japan for less than $90 us dollars! these are the best bang for the buck harder steel than any german knife which supports a...

i would reccomend a tojiro 240 mm gyuto it can be had from http://www.japanesechefsknife.com/DP...EIGHT:%20174px for about $66.00 delivered to your door from japan in less than a week usually!

Bidding is open!!! Good luck!

i would reccomend a king brand 1000 and 6000 grit water stones and larn to use them here is a good read on sharpening http://users.ameritech.net/knives/ward.htm

may i introduce any of you to the world of japanese knives? The benifit is a half bolster (so the whole blade maybe sharpened) they are lighter in weight, the steel is harder which means your edge will last longer. a couple places to...

i think the updating is the most important thing for a website. I hate it when i look to a website for info and it is outta date!