Seki Ryu SCORE!

[kappadonna]

.......

[diced]

I have seen some similar products loacally as well. Small sized traditional blades from $6 to $15. They have sharp high polished small/micro bevels on the main bevels. High quality? ---No, but kinda cool.

[vai777]

pics,,,,,:)

[kappadonna]

pics,,,,,:)


very soon.

Handle is soaking in mineral oil/beeswax mixture right now.

I also melted down some 100% beeswax and filled the two little spaces where the tang goes into the handle.

The steel is a lot harder than I expected though--

I should also state that this is my first encounter with a wa-handle knife. I had prejudices before, but I am not sure they were justified. We will see.

[MartinPiller]

I have used a couple of those since 10 years or so.
Good value for money, but no way near the real stuff (esp. edge retention is poor).
They bring value though: if I a run a sushi workshop I let my "students" use these. Plus, they are excellent to practice all kinds of sharpening techniques and see how far you can go...

[diced]

Some of the daiso $2 to $6 knives have ok blades compared to similarly priced discount/drug store stainless cheapies($5 to $15) which are IMO worse in edge holding ability.

[kappadonna]

I have used a couple of those since 10 years or so.
Good value for money, but no way near the real stuff (esp. edge retention is poor).
They bring value though: if I a run a sushi workshop I let my "students" use these. Plus, they are excellent to practice all kinds of sharpening techniques and see how far you can go...

Just finished sharpening it--took a keen enough edge but will see how it holds up to tonight's meal.