About Me
I grind knives manually with Japanese water stones (basically Naniva, Matsunaga); I prefer making Japanese kitchen knives, and I don’t like soft steel knives. I can remove chipping and shearing.
Verified I grind knives manually with Japanese water stones (basically Naniva, Matsunaga); I prefer making Japanese kitchen knives, and I don’t like soft steel knives. I can remove chipping and shearing.
