

Hatsukokoro Shinkiro: Bunka vs. Nakiri?
Both of them look absolutely stunning and beautiful. If you could only choose one, which would it be and why?


Both of them look absolutely stunning and beautiful. If you could only choose one, which would it be and why?
I bought a $14 Sungari natural sharpening stone from AliExpress, and the performance is absolutely crazy.
Hey everyone, torn between three Yanagibas for my next purchase. Aritsugu - White #2 Honyaki FuRinKaZan - White #3 Honyaki Hatsukokoro Myojin - Blue #2 Kurouchi Which one would you pick and why?
Hi everyone, I'm looking for advice on etching a stainless Damascus blade. The blade has a VG10 core and outer layers made of 440C and 440B. I initially wanted to use Baker Forge’s Gator Piss, but they don’t ship to South Korea. Due to local regulations, I can only get 38% Ferric Chloride and 10% Hydrochloric Acid (Muriatic Acid). I have two questions regarding the mix: Would a simple mix of Ferric Chloride and Distilled Water at a 1:3 ratio be enough to get a clean, high-contrast pattern on these stainless steels? Or should I go with a stronger mix of 1 part Ferric Chloride to 2 parts 10% Hydrochloric Acid? If I use the Hydrochloric acid mix, what temperature should I maintain to get the best results without damaging the VG10 core? Any tips from experienced makers would be greatly appreciated!
I’m planning to buy a Shinkiro 240mm Gyuto and have a few questions.
1. When thinning the blade after the edge gets thick, the Damascus pattern disappears. How can I restore the pattern while keeping the Kurouchi finish protected? Also, I've heard about applying the etchant with a brush or cloth instead of dipping—is this a good method?
2. Which etchant do you recommend for the Damascus: Gator Piss or a Ferric Chloride and distilled water mix? I also plan to etch a stainless steel Yanagiba.
The primary bevel angle of my Usuba is approximately 12°. Since it keeps splitting carrots, I am planning to raise the shinogi line to adjust the angle to about 9°. Would this be okay?
The performance is back. It cuts through the Daikon so effortlessly now.
Just finished 7 hours of thinning on my Takamura R2. This was absolutely brutal. I’m completely wiped out.
I've been working on thinning my Takamura R2 210mm Gyuto. I’ve put a decent amount of work into it, but I’m at a point where I’m not sure if I should take it even further or just stop here. Based on the current grind, what do you guys think? Should I keep going or is this enough?
I'm trying to decide between a Wakui and a Shinkiro Gyuto for my next purchase. Which one would you recommend? I’d love to hear your thoughts on the performance and feel of both.
I just finished thinning my Hatsukokoro Kurogane Bunka. It took me about 4 hours, and I am absolutely exhausted lol.