Nice! You'll love it. Played around with one of those at the shop. Welcome to the Mizu family! Did you get one of the ceramic honing rods as well? Don't know if they had the deal online, but if you buy a knife ,the rod was 1/2 off.

I didn't notice it on the site, but I already have a ceramic rod. Very excited for a knife with true japanese construction. I have a nice damascus santoku, but its a French style handle, and still has that thicker blade. I'm going to have to take good care of this one, and stab anyone at work that touches it.

The one and only knife I use:

http://farm5.static.flickr.com/4085/...3f0c969e68.jpg

The detail on this knife can't be captured in a crappy iPhone shot. Its gorgeous.
http://i99.photobucket.com/albums/l3...psa6a62fbc.jpg

Can anyone point me towards a decent (and hopefully relatively cheap) set of waterstones? I have a 210mm Hattori FH gyuto coming in the mail, and I figure I'm going to have to learn to sharpen properly.

I use these.
TAIDEA Corundum Stone 3000 Grit Knife sharpener ,Superfine white corundum whetstone T0928W-in Sharpeners from Home & Garden on Aliexpress.com

3000 is already quite a serviceable sharp edge.
I take mine to 5k.

I think anything beyond that is pretty anal unless you've got crazy nice knives.

p.s.
My knife is $80
It's a beater that I can thrash and not feel bad about.

anyone have any recomendations on a knife for cutting protein around the 40-70$ mark?

What do you have right now?

Notbing? Lol it's for my brother as a present.

He doesn't do any fancy cooking at all but eats a tonne of protein in different forms, just wants a multi purpose knife thay can serve for cutting up roasts, carving chickens, doing filets, etc

Don't know if there is anything thay serves such multi purpose? He's just kind of fed up with the shotty knives we've got/places he rents has

I just use a beater.
Nothing fancy, but it gets the job done 90% of the time.
Tojiro DP Gyuto 210mm


8" chef knife is about as multipurpose as it gets.
I don't even own a filet and carving knife.


There are always more expensive options, but there's also more essential kitchen kit I would recommend before spending more money.
Ex. a honing steel ($35ish) and one of those cheap Taidea sharpening stones ($20).

i'm not a chef but love to cook. I went on a knife shopping spree when i was in Taiwan/Japan. Made this knife holder for my more commonly used ones. This is about 1/3 of the knives i have. just a mixture of Shun, Victorinox, japanese styles, and other misc ones.

http://i833.photobucket.com/albums/z...pscwglo41n.png

^ Nice. There's probably a market for a holder like that.

Nicely done, looks like those shelving mounts and instead of the shelf you used some sort of glass/plexiglass with a spacer in between. :woot2:

that's actually a pretty cool idea

yeah.. was just 2 ikea end shelf bracket, got some plexi glass cut to the right size. Its a bit short now. my 14" slicing knife doesn't fit as it bottoms out. This one i made has 3 pieces of plexi, my intention was to be able to put pictures or a background instead of see through

Wow that looks cool! Nice!

my girl got me a custom leather knife roll

jizz.

https://fbcdn-sphotos-a-a.akamaihd.n...c2da692ba319d0

got a new knife and sharpening stone for xmas. Victorinox flexible deboning knife and Shun whetsone 6000/1000 grit

http://i833.photobucket.com/albums/z...psjvsxaaqj.jpg

:alonehappy:

Wish I had seen this sooner. Others don't seem to understand my fascination with knives, any knife, pocket, kitchen, hunting, etc.

Unlike some of you though, I am a shit cook, and I don't cook elaborate meals very often. I just love knives...:D

Just received two new kitchen knives from bladeHQ, the 6.5 and 8.24 Shun Classic pro's:

http://cdn2.bigcommerce.com/server50...0.1280.jpg?c=2

Had henckles before, those are now at a family members place.

Edges have the design etched into them, looks kinda like Damascus from a distance but they are just plain VG-10. Nice, neat chisel edge keeps it remarkably easy to sharpen, and both blades are a solid thickness with nice handle.

The henckles were nice, these are just phenomenal.

I love my Shuns. I sent them out for sharpening earlier this month, just insane with the 16 degree edge vs standard 20 degrees. I ended up skinning fron knuckle to knucle on day and didn't even notice it till the onion juice got onto it.

Yeah they are outrageously sharp. I'm hesitant when people are over with them because they will take a chunk out of your hand without a single bit of remorse.

I received a Sebenza as a gift (from a fellow knife lover), has the Damascus blade on it, when a friend found out how much they are he wanted to look at it. I gave it to him, and he proceeded to fumble it and the idiot tried to catch a falling knife. Needless to say he sliced up his hand pretty brutally. Ever since then I am very careful who handles my knives. Mostly because I don't want someone carving up their hands, but also because I don't want some cock dropping a $900 knife.

i hear ya. I'm always scared when others use my knives. I always wash mine immediately after use. Drives me nuts when the gf comes over and then i find a dirty knife

Anybody have a good lead on sayas? Looking to get one for my Shun and Seki.

Or recommends for blade guards?

I spotted these made-in-portugal drop-forged german steel (X 55 CR Mo V14) full-tang knives from President's Choice 'Signature' at Superstore the other day and they looked quite decent at first glance for only $35... looks almost like the Wusthof Classic (which I've been in the market for).

Probably a long shot, but anybody give these a try?

^^ I have a set. my wife bought them after my chef friend recommended them. they aren't exactly the same as the wusthofs but are very similar. i personally don't use them as much as my zwilling set due to the pc ones being heavier.