![First Yanagiba. Kikuichi SK4 300mm. I'm not sure about the steel. If anyone is familiar with it and can share irs sharpening characteristics I'd be really appreciative. I got a good deal First Yanagiba. Kikuichi SK4 300mm. I'm not sure about the steel. If anyone is familiar with it and can share irs sharpening characteristics I'd be really appreciative. I got a good deal](https://preview.redd.it/16vxfu0rnkx11.jpg?width=640&crop=smart&auto=webp&s=d1301e7ff316e671934c5146598722771f01b1ee)
First Yanagiba. Kikuichi SK4 300mm. I'm not sure about the steel. If anyone is familiar with it and can share irs sharpening characteristics I'd be really appreciative. I got a good deal
![Thinking of pulling the trigger on a Kikuichi 210 Gyutos. Being such a thin and light knife (1.8mm spine, 4.6oz) Any reason I shouldnt, words of caution, or other suggestions for a Thinking of pulling the trigger on a Kikuichi 210 Gyutos. Being such a thin and light knife (1.8mm spine, 4.6oz) Any reason I shouldnt, words of caution, or other suggestions for a](https://styles.redditmedia.com/t5_33l1t/styles/communityIcon_a1efryw100m51.png)
Thinking of pulling the trigger on a Kikuichi 210 Gyutos. Being such a thin and light knife (1.8mm spine, 4.6oz) Any reason I shouldnt, words of caution, or other suggestions for a
![My main 3 and most used: kramer essential, kikuichi carbon steel suji, Mercer paring knife : r/chefknives My main 3 and most used: kramer essential, kikuichi carbon steel suji, Mercer paring knife : r/chefknives](https://preview.redd.it/qqzvx5nc2tu41.jpg?width=640&crop=smart&auto=webp&s=f2f847b48a0e6ff11071cd75f54ac7d2dc913fcc)