u/Troglodyte09

My biggest knife! Would love to get a 300 mm sometime.

Toyama mega nakiri vs fatty sweet potato. I find my two sanjo style blades (this and a 240 mm Shinkiro) are my best performers for dense veg.

I posted about this a little while ago. I was sent the wrong one back then and shipped it back to be replaced by this one, which had the red akaro urushi handle installed instead of a wood one.

It cuts just as good as it looks if not better. It's pretty beefy and just falls through stuff.

Thinned the collection a bit to get this and so far it's been totally worth it. Pic 9, rule #5:

Left top to bottom:

Nakagawa x tadokoro 260 mm ginsan mirror polished

Hatsukokoro shinkiro 240 mm

Kagekiyo B1D black dyed 240 mm

Kagekiyo ginsan 240 mm

Right, left to right:

Reigetsu honesuki 150 mm

Sakai Kikumori Yugiri bunka 180 mm

Toyama B2 migaki nakiri 210 mm

Very happy with the SOTC up to this point. I've been doing a fair bit of buying, selling, and trading, and am looking forward to just taking a breather and enjoying what I have!

Just came here to throw some positive energy towards Tadokoro. His work doesn't seem to get as hyped as much as others, but there's something special about mine that I can't put my finger on, and that's what this is about.

Pictured here is the 260 mm nakagawa x tadokoro ginsan mirror polish from Sugi Cutlery. I traded a tetsujin for it and overall have been super stoked on having it in my small collection. I've always been a chaser of pure cutting performance, and honestly, this is not among the very best--however, I don't care about that as much as I think I should . It's just a very fun and satisfying knife to use.

So it's not the best cutter, and being a 260, it's not the most "practical". But for some reason, in a historical and current lineup that's consisted of all the heavy hitters like tetsujin, HADO, and kagekiyo (just to name a few), this is the one I'm always drawn towards using for no "good" reason other than I just want to use it more than anything else.

Perhaps then, leading from my experience, it begs the question--is there any knife in your collection that you feel like you like more than you should? Let's throw some hype at the lesser hyped blades out there! What are you reaching for when you just want to cook and don't care about the "silly" things, like a bit of wedging in a carrot?

I noticed I’ve gotten much better at choil shots. 3.8x zoom seems to work extremely well for me. I’m you’re not zoomed in, you’re doing it wrong IMO.

Also, don’t be afraid to gently rest the tip on the board to stabilize the knife and have less risk of dropping it.

Thank you for coming to my Troglo talk, please enjoy of few of my most recent shots!

I have an OG Maruyama sharpened HADO Junpaku purchased from Miura in April 2024 for ~$500. This one has a particularly wild Tanaka cladding line, with a lot of core steel exposed, and even a coveted cladding island. Lovingly used at home and well cared for, it’s only been professionally sharpened on stones one time.

Link to product page for specs:

https://miuraknives.com/en/products/刃道hado-純白-白一鋼ステン割込-牛刀-水牛八角柄-21-24cm-サイズ-21cm?variant=51237397233978

I really hate to see this one go, but I had a chance to get a dream knife, the Kagekiyo black dyed damascus B1D, so that’s the new Tanaka in the house.

Asking $480, including shipping and original box.

Thanks for looking! 👀