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I know e-commerce might not get a ton of love here, but I'd really appreciate any feedback you might have for me. I've been a fine-dining chef for years and rec

I know e-commerce might not get a ton of love here, but I'd really appreciate any feedback you might have for me. I've been a fine-dining chef for years and recently left my restaurant to build a business around my love of Japanese knives. I've been working on the site slowly over four months. I think it's good, but I'd happily accept anything you can say about it. Thank you!

AlexDanger 11y ago
Hi. I like the site, well done. It was clear within 30 seconds of visiting your site that you are passionate about knives and stand behind what you sell. That impression is very clear and a very positive sales pitch. I trust you. I am not in the market for a knife at the moment but I'd be happy ordering from your site. One question: is there any issue shipping knives internationally? I live in Australia and know we have some fairly strict import laws around explosives and sharp things. If customs decide your item is prohibited it can be a real headache getting it released.
- titanomachy 11y ago
  There's something ironic about an Australian being unable to obtain a knife.
  - NamTaf 11y ago
    It's because we're expected to rend the flesh with our bare hands from a young age; knife ownership is therefore not as common as in other first-world nations.
  - dylanjermiah 11y ago
    It's only ironic if your knowledge of Australia is 'Crocodile Dundee'.
- 2muchcoffeeman 11y ago
  If you want a nice Japanese knife in Australia, chefsarmoury.com is based in AU.
ehnto 11y ago
On my mobile device, upon trying to open the menu I recieved a page overlay with the text 'Content Not Found'. Just a heads up! I found the site quite appealing, and the niche market combined with your first hand knowledge and passion for the subject matter is a recipie for success. The wording on the site definitely makes them feel hand picked. Normally one would expect a professional, cold and distanced tone from a site like this, in order to create a sense of refinement for the product. But I think the tone you have created works really well, I particularly liked 'Laser. This is a laser.' although I think a more serious and thorough description after the humour will help appease more types of customers at once! Best of luck!
- DanBC 11y ago
  I also had the burger-menu problem. Here's a screenshot. http://imgur.com/0UxIFGB http://imgur.com/0UxIFGB
vehementi 11y ago
Just some shitty comments: I clicked two knife categories and both said "This has no western equivalent!" True or false I am getting some twinges of "wowee, so foreign, must be amazing, ancient secrets that somehow never crossed the ocean are here at last." Similarly I am unconvinced that we need specific knife forging masters whose fathers were knife forging masters to forge these knives. Do they have magical techniques that nobody else knows? Do you have to do it for 100 years to be able to make a good knife, or is the bar in fact lower? Your "why carbon steel?" page seems to indicate that carbon steel knives are better than stainless steel in all ways. Is that really true? Another poster here seemed to summarize that the carbon steel ones need more frequent sharpening (i.e. stay sharp less long, contrary to what you said).
- jarcane 11y ago
  The shape and design of Japanese knives is indeed quite different in use than the typical western chef's knife. It takes a little adjustment, but personally I do prefer a good santoku blade when I can get one, unless I'm doing something that needs the extra length. The thing about Japanese knife making is that they're just about the only ones left doing it that way, and there are advantages to hand-forged steel. You can't get the same results from machine stamping, and yeah, centuries of experience is not to be sneezed at in any profession. You'd be surprised how much of the working knowledge of a whole range of fields dates back to the middle ages. One of the holy grails of Western smithing books came out in the time of woodcuts. Using high carbon steel increases the tensile strength and hardness of the blade. It's true that crafted Japanese knives do require more regular care and maintenance, but the durability in the long term if properly treated is dramatically greater than stamped stainless knives. There are sushi chefs in Japan using 100+ year old knives. I was a cook professionally for many years, and I've tried a whole range of knives from the lowest to the highest end, and no knife I have ever used has been as pleasant to work with as a good Japanese forged knife. I'd still buy one in a heartbeat if I could both spare the cash and justify it for simple home use.
  - lafar6502 11y ago
    I find it hard to believe that there are enough knife forging masters in Japan to be able to supply all hand made blades to the whole world. In last few years the demand has gone up many times (fashion, marketing, Internet) and the supply of master craftsmen is limited,even in Japan - i'd expect everybody and their grandma is making knives now from pre-machined components.
Intermernet 11y ago
If you're selling premium stuff, you should provide premium online service. Videos for every product. Consider getting a panel of well known chefs to provide consistent reviews. Remember, as a quality provider, you sell only one or two products for each use case. Allow the buyer to easily understand the use case for the product. (e.g. Professional chef, detailed work knife)
petewailes 11y ago
Credentials: chef grandparents, and former chef brother (Ex Le Gavroche and Scotts), and I've been cooking since I was old enough to hold a pan. Tidy site, and the kind of thing I'd use. However, I suspect it's only going to appeal to people more like us, rather than anyone who doesn't know why a konosuke hd is a cool thing. I'd suggest spending some time on a page for "Why you want to buy these kinds of knives". Think of it as the knives equiv. to http://bellroy.com/slim-your-wallet http://bellroy.com/slim-your-wallet
- hellbanner 11y ago
  That is one of the best product sites I've ever seen, thank you! The micro-pen is a nice touch hah.
- buttermilk 11y ago
  It's in your blood! I'm impressed you managed to stay out of the industry. I appreciate that feedback and will definitely work on a page for this purpose. Great idea. It's one of those things where it's so clear to me that it's hard to lay it out as barebones to people that don't yet get it.
  - petewailes 11y ago
    Dear lord the hours! I enjoy having a life too much to go in to it! :p That said, I cook basically every night, and I've got some toys I suspect you'd enjoy. Good luck with it!
    - buttermilk 11y ago
      Yeah. The hours. It's life-absorbing. Good for you! Thanks for the luck.
  - Abraln 11y ago
    Yeah, that's one of the difficulties. That's probably why the Guinsu knives people ended up having those demonstrations where they cut bricks, metal, etc., to capture the customer's attention quickly. I would not personally go that far though! Edit: typos
sgift 11y ago
http://www.buttermilksupply.com/what-kind-of-knife-should-i-get/ http://www.buttermilksupply.com/what-kind-of-knife-should-i-... The whole start of this post has a very "snake oil salesman" feeling to it (at least to me). You start with two very respected knive producers, tell flat out "these are shit, because I say so!" and then don't provide any supporting evidence. If your product is superior then tell me why, don't assume I will just trust you here.
- buttermilk 11y ago
  Thanks for pointing this out. I realize now that this was a bit flagrant. I'll try moving this portion to a separate post and elaborating more gently on reasons why it's worth avoiding these brands. Do you think that would be an improvement?
  - Abraln 11y ago
    I'm not the person you're asking, but I certainly think so. The strategy of: 1 identify a problem with existing products (try to make the audience go "oh yeah, I hate that"). 2 explaining how your product solves this problem. This usually works very well as seen on most infomercials (ex. Are you tired of ______? Well now there's _______!) I think this will be especially true since most people own knives already, so they will only buy yours if they think it is an upgrade significant enough to be worth the cost. As a result, maximizing the perceived difference between your knives and the ones they already have is key. Sorry for any typos I missed, I dictated this on mobile.
    - buttermilk 11y ago
      Great point. Thanks for this! Part of the problem in elaborating on these differences is needing avoid the insider lexicon and references to insider knowledge. When I start to explain it, it becomes excessive. When I don't explain it, I risk alienating those that, for good reason, don't already know. Either way, I'll definitely work on this.
onli 11y ago
I think one can really see that a lot of work has gone into it. I mean that as a good thing, it feels like a good site. The one thing that put me off from a web design perspective is the carousel at the top. I can see how you think both images are important, but it should be better to focus on one. I like the shigehiro one. On the "From the hand of the masters", it gives a great image of what you are selling, but auto-play videos are cumbersome for me and the black textbox on the right seems broken.
roel_v 11y ago
I think I would be in your target market - home cook, not a very good one, like equipment, enough disposable income that I could afford a $300 knife, but I have to be convinced on it. I want you to succeed (although I don't know you, but I've already spend the 20 mins on looking at your site and typing this so I'm emotionally invested), so read the following with that in mind: - Agreed with other poster - you're selling premium products, you need to provide a premium experience. It's getting there but there are many online shops that look and feel just like yours. Better photography, better navigation, ... - When I click 'knives', I get a whole bunch of knives that to me are just knives. Some look prettier than others, that's it. This was actually what held me back from buying one - even the descriptions don't say which knife is better for what. It just says a bunch of Japanese mumbo jumbo that I don't care about, plus a whole lot of "it's better, trust me". You need to guide people to one knife that is perfect for them, or at least, to a selection of 3 with a big title 'pick the one you think looks best'. E.g. are some knives better for cutting some foods? Does one type need more maintenance? Are some better for bigger/smaller hands? What size do I need? Don't make me choose, because you've lost me at that point. Those who already know what they want will find what they're after anyway. For example, there is one knife whose description says "For newbies, or pros, the Tanaka Nakiri is a great addition.". No shit sherlock, so it's 'great' for everybody? To me this just screams 'all our knives are the same, or at least we don't know the difference, we just offer a bunch of different ones because we want to sell you the most expensive one'. - The whole 'Japanese sword master' mysticism isn't doing it for me. Why would 'hand made' be better than precision-machined? That doesn't make sense, and I know that it's a common marketing trope, but consumers are realizing - you need to explain what value hard-made adds, because 'hand-made' is mostly 'expensive' to me. - Maybe international is not your target market, but I couldn't find anything about shipping to the EU. Good luck on your shop. As an aside, I have some silicone-with-magnet-inlay knife sheets that I use for my nicer knives, to keep them nice in the drawer. Maybe an idea for you to add as an upsell.
- buttermilk 11y ago
  Wow. Thanks for all of this. I appreciate your emotional investment. I, too, want me to suceed. - a premium experience is what I'm hoping to provide. It's what I offer through the experience of buying from us. Do you have any suggestions for what I could work on to provide a more premium browsing experience? Are you saying that my photos and navigation should be better? If so, what would you like to see different about them? - You're totally right. The knives page is just a bunch of knives. I know them, and I wasn't able to unknow them for the sake of development. I offer explanations of the knife type on the browsing page for each knife type, but you're totally right that the general knife browsing page should be different. Should I only list categories and a brief overview of which category is for what use? Also, I love the idea of building a "Choose your own adventure"-style navigation, separately, to help focus your search. - I'll add an explanation of why hand-made is better. I think I started to go into it in one of the artcles, but I should make it more clear and available. Where would you like to see that kind of information? - International shipping was a total oversight. Thank you! I'll clarify that today. I'm curious about your silicone and magnet sheets, do you have a link to something similar online? I've never heard of this. I am working on knife rolls, magnetic wood knife racks, and individual knife covers as well.
ojiikun 11y ago
A few lightweight thoughts: * The stock images on the front page are a bit odd. In particular, the vintage-ish B&W images of a person with a knife in a wicker chair and what looks like a group of people standing a an old store. These have a very old-Western feel to them that is totally at odds with the fact that you are selling Japanese knives. Lots of cognitive dissonance as a result. * One of the first images that appears at the top of the front page is a blade with a Damascus finish. FWIW, I associate this with overpriced, form-before-function knives, not knives of good performance and good value for money. * Love, love, love the clear presentation of lengh, spine thickness, etc. A table-style set of listings with these front and centre would be priceless for me. * It is unclear (from both the browse page and the detail page) which knives are single-bevel and wich are double-bevel. This is first-round decision-making info; very few people know (or can remember) that the difference between a nakiri and an usuba is just single vs double bevel. Maybe a icon or abbreviation on each listing? * Saying "100% SATISFACTION. GUARANTEED." is promising, but some details would be nice. Who pays return shipping? Do I get a refund, a credit, and/or replacement? With handcrafted blades, a nontrivial number get chipped or tipped within the first few uses, at no fault of the user. I am hesitant to buy until I know how this would be handled. * Listings for single-bevel knives should have photos of both the front side and the urasaki-side, since, well, they are different. * The listing for the heavy cutting board doesn't have dimensions. * Took a bit of mental processing to realise 'petti' was being spelled 'petty'.
- buttermilk 11y ago
  Stock images: I wondered how this was working for people. You're the first to bring it up, but I didn't feel super comfortable with them either. Thanks for mentioning it. They were a shot in the dark, but I'll work on replacements now. Damascus: I think that your assumption about this is largely fair. There has been a plague of bad mass-produced damascus knives, or damascus-printed knives, available everywhere recently. This is unfortunate because there are still many extremely high performing knives utilizing damascus steel. Damascus and suminagashi are techniques built on antiquated necessity but remain as a way for makers to flex their skill. It is extremely labor intensive and requires a significant skill set. My interest in the damascus of Shigehiro knives is the beautiful pattern that is specific to Ikeda-san. It shows incredible skill and through aesthetic can heighten the users interaction with the knife. I assure you that despite many damascus knives putting form and price over function, they will never be in my shop. Table: Thanks! You're saying they're good as is, right? Bevels: Great point. I haven't yet listed any single-bevels so it hadn't crossed my mind. They will primarily be categorically separate, but would a line inclusion on the tables suffice? Guarantee: You're right. I wasn't explicit here, partially to clip abuse. I realize that it might seem slightly self-protective, but I do want to instill confidence that I do guarantee full satisfaction from what we offer. I'm concerned about being too explicit because I don't want to offer a time cutoff nor can I say that if you decide you don't quite like a knife in five years that I'm liable for it. There are many potential scenarios, in most of which I'd pay the shipping, but how many do I list? If you've got suggestions for what would make you feel more comfortable, I'd love to hear them. Single-bevels: They totally will. Both sides are important Board: thanks! I'll add that now. Petty: I'm not sure what you mean by this? Thanks!

AlexDanger 11y ago

Hi. I like the site, well done. It was clear within 30 seconds of visiting your site that you are passionate about knives and stand behind what you sell. That impression is very clear and a very positive sales pitch. I trust you. I am not in the market for a knife at the moment but I'd be happy ordering from your site. One question: is there any issue shipping knives internationally? I live in Australia and know we have some fairly strict import laws around explosives and sharp things. If customs decide your item is prohibited it can be a real headache getting it released.

titanomachy 11y ago
There's something ironic about an Australian being unable to obtain a knife.
- NamTaf 11y ago
  It's because we're expected to rend the flesh with our bare hands from a young age; knife ownership is therefore not as common as in other first-world nations.
- dylanjermiah 11y ago
  It's only ironic if your knowledge of Australia is 'Crocodile Dundee'.
2muchcoffeeman 11y ago
If you want a nice Japanese knife in Australia, chefsarmoury.com is based in AU.

ehnto 11y ago

On my mobile device, upon trying to open the menu I recieved a page overlay with the text 'Content Not Found'. Just a heads up! I found the site quite appealing, and the niche market combined with your first hand knowledge and passion for the subject matter is a recipie for success. The wording on the site definitely makes them feel hand picked. Normally one would expect a professional, cold and distanced tone from a site like this, in order to create a sense of refinement for the product. But I think the tone you have created works really well, I particularly liked 'Laser. This is a laser.' although I think a more serious and thorough description after the humour will help appease more types of customers at once! Best of luck!

DanBC 11y ago
I also had the burger-menu problem. Here's a screenshot. http://imgur.com/0UxIFGB http://imgur.com/0UxIFGB

vehementi 11y ago

Just some shitty comments: I clicked two knife categories and both said "This has no western equivalent!" True or false I am getting some twinges of "wowee, so foreign, must be amazing, ancient secrets that somehow never crossed the ocean are here at last." Similarly I am unconvinced that we need specific knife forging masters whose fathers were knife forging masters to forge these knives. Do they have magical techniques that nobody else knows? Do you have to do it for 100 years to be able to make a good knife, or is the bar in fact lower? Your "why carbon steel?" page seems to indicate that carbon steel knives are better than stainless steel in all ways. Is that really true? Another poster here seemed to summarize that the carbon steel ones need more frequent sharpening (i.e. stay sharp less long, contrary to what you said).

jarcane 11y ago
The shape and design of Japanese knives is indeed quite different in use than the typical western chef's knife. It takes a little adjustment, but personally I do prefer a good santoku blade when I can get one, unless I'm doing something that needs the extra length. The thing about Japanese knife making is that they're just about the only ones left doing it that way, and there are advantages to hand-forged steel. You can't get the same results from machine stamping, and yeah, centuries of experience is not to be sneezed at in any profession. You'd be surprised how much of the working knowledge of a whole range of fields dates back to the middle ages. One of the holy grails of Western smithing books came out in the time of woodcuts. Using high carbon steel increases the tensile strength and hardness of the blade. It's true that crafted Japanese knives do require more regular care and maintenance, but the durability in the long term if properly treated is dramatically greater than stamped stainless knives. There are sushi chefs in Japan using 100+ year old knives. I was a cook professionally for many years, and I've tried a whole range of knives from the lowest to the highest end, and no knife I have ever used has been as pleasant to work with as a good Japanese forged knife. I'd still buy one in a heartbeat if I could both spare the cash and justify it for simple home use.
- lafar6502 11y ago
  I find it hard to believe that there are enough knife forging masters in Japan to be able to supply all hand made blades to the whole world. In last few years the demand has gone up many times (fashion, marketing, Internet) and the supply of master craftsmen is limited,even in Japan - i'd expect everybody and their grandma is making knives now from pre-machined components.

Intermernet 11y ago

If you're selling premium stuff, you should provide premium online service. Videos for every product. Consider getting a panel of well known chefs to provide consistent reviews. Remember, as a quality provider, you sell only one or two products for each use case. Allow the buyer to easily understand the use case for the product. (e.g. Professional chef, detailed work knife)

petewailes 11y ago

Credentials: chef grandparents, and former chef brother (Ex Le Gavroche and Scotts), and I've been cooking since I was old enough to hold a pan. Tidy site, and the kind of thing I'd use. However, I suspect it's only going to appeal to people more like us, rather than anyone who doesn't know why a konosuke hd is a cool thing. I'd suggest spending some time on a page for "Why you want to buy these kinds of knives". Think of it as the knives equiv. to http://bellroy.com/slim-your-wallet http://bellroy.com/slim-your-wallet

hellbanner 11y ago
That is one of the best product sites I've ever seen, thank you! The micro-pen is a nice touch hah.
buttermilk 11y ago
It's in your blood! I'm impressed you managed to stay out of the industry. I appreciate that feedback and will definitely work on a page for this purpose. Great idea. It's one of those things where it's so clear to me that it's hard to lay it out as barebones to people that don't yet get it.
- petewailes 11y ago
  Dear lord the hours! I enjoy having a life too much to go in to it! :p That said, I cook basically every night, and I've got some toys I suspect you'd enjoy. Good luck with it!
  - buttermilk 11y ago
    Yeah. The hours. It's life-absorbing. Good for you! Thanks for the luck.
- Abraln 11y ago
  Yeah, that's one of the difficulties. That's probably why the Guinsu knives people ended up having those demonstrations where they cut bricks, metal, etc., to capture the customer's attention quickly. I would not personally go that far though! Edit: typos

sgift 11y ago

http://www.buttermilksupply.com/what-kind-of-knife-should-i-get/ http://www.buttermilksupply.com/what-kind-of-knife-should-i-... The whole start of this post has a very "snake oil salesman" feeling to it (at least to me). You start with two very respected knive producers, tell flat out "these are shit, because I say so!" and then don't provide any supporting evidence. If your product is superior then tell me why, don't assume I will just trust you here.

buttermilk 11y ago
Thanks for pointing this out. I realize now that this was a bit flagrant. I'll try moving this portion to a separate post and elaborating more gently on reasons why it's worth avoiding these brands. Do you think that would be an improvement?
- Abraln 11y ago
  I'm not the person you're asking, but I certainly think so. The strategy of: 1 identify a problem with existing products (try to make the audience go "oh yeah, I hate that"). 2 explaining how your product solves this problem. This usually works very well as seen on most infomercials (ex. Are you tired of ______? Well now there's _______!) I think this will be especially true since most people own knives already, so they will only buy yours if they think it is an upgrade significant enough to be worth the cost. As a result, maximizing the perceived difference between your knives and the ones they already have is key. Sorry for any typos I missed, I dictated this on mobile.
  - buttermilk 11y ago
    Great point. Thanks for this! Part of the problem in elaborating on these differences is needing avoid the insider lexicon and references to insider knowledge. When I start to explain it, it becomes excessive. When I don't explain it, I risk alienating those that, for good reason, don't already know. Either way, I'll definitely work on this.

onli 11y ago

I think one can really see that a lot of work has gone into it. I mean that as a good thing, it feels like a good site. The one thing that put me off from a web design perspective is the carousel at the top. I can see how you think both images are important, but it should be better to focus on one. I like the shigehiro one. On the "From the hand of the masters", it gives a great image of what you are selling, but auto-play videos are cumbersome for me and the black textbox on the right seems broken.

roel_v 11y ago

I think I would be in your target market - home cook, not a very good one, like equipment, enough disposable income that I could afford a $300 knife, but I have to be convinced on it. I want you to succeed (although I don't know you, but I've already spend the 20 mins on looking at your site and typing this so I'm emotionally invested), so read the following with that in mind: - Agreed with other poster - you're selling premium products, you need to provide a premium experience. It's getting there but there are many online shops that look and feel just like yours. Better photography, better navigation, ... - When I click 'knives', I get a whole bunch of knives that to me are just knives. Some look prettier than others, that's it. This was actually what held me back from buying one - even the descriptions don't say which knife is better for what. It just says a bunch of Japanese mumbo jumbo that I don't care about, plus a whole lot of "it's better, trust me". You need to guide people to one knife that is perfect for them, or at least, to a selection of 3 with a big title 'pick the one you think looks best'. E.g. are some knives better for cutting some foods? Does one type need more maintenance? Are some better for bigger/smaller hands? What size do I need? Don't make me choose, because you've lost me at that point. Those who already know what they want will find what they're after anyway. For example, there is one knife whose description says "For newbies, or pros, the Tanaka Nakiri is a great addition.". No shit sherlock, so it's 'great' for everybody? To me this just screams 'all our knives are the same, or at least we don't know the difference, we just offer a bunch of different ones because we want to sell you the most expensive one'. - The whole 'Japanese sword master' mysticism isn't doing it for me. Why would 'hand made' be better than precision-machined? That doesn't make sense, and I know that it's a common marketing trope, but consumers are realizing - you need to explain what value hard-made adds, because 'hand-made' is mostly 'expensive' to me. - Maybe international is not your target market, but I couldn't find anything about shipping to the EU. Good luck on your shop. As an aside, I have some silicone-with-magnet-inlay knife sheets that I use for my nicer knives, to keep them nice in the drawer. Maybe an idea for you to add as an upsell.

buttermilk 11y ago
Wow. Thanks for all of this. I appreciate your emotional investment. I, too, want me to suceed. - a premium experience is what I'm hoping to provide. It's what I offer through the experience of buying from us. Do you have any suggestions for what I could work on to provide a more premium browsing experience? Are you saying that my photos and navigation should be better? If so, what would you like to see different about them? - You're totally right. The knives page is just a bunch of knives. I know them, and I wasn't able to unknow them for the sake of development. I offer explanations of the knife type on the browsing page for each knife type, but you're totally right that the general knife browsing page should be different. Should I only list categories and a brief overview of which category is for what use? Also, I love the idea of building a "Choose your own adventure"-style navigation, separately, to help focus your search. - I'll add an explanation of why hand-made is better. I think I started to go into it in one of the artcles, but I should make it more clear and available. Where would you like to see that kind of information? - International shipping was a total oversight. Thank you! I'll clarify that today. I'm curious about your silicone and magnet sheets, do you have a link to something similar online? I've never heard of this. I am working on knife rolls, magnetic wood knife racks, and individual knife covers as well.

ojiikun 11y ago

A few lightweight thoughts: * The stock images on the front page are a bit odd. In particular, the vintage-ish B&W images of a person with a knife in a wicker chair and what looks like a group of people standing a an old store. These have a very old-Western feel to them that is totally at odds with the fact that you are selling Japanese knives. Lots of cognitive dissonance as a result. * One of the first images that appears at the top of the front page is a blade with a Damascus finish. FWIW, I associate this with overpriced, form-before-function knives, not knives of good performance and good value for money. * Love, love, love the clear presentation of lengh, spine thickness, etc. A table-style set of listings with these front and centre would be priceless for me. * It is unclear (from both the browse page and the detail page) which knives are single-bevel and wich are double-bevel. This is first-round decision-making info; very few people know (or can remember) that the difference between a nakiri and an usuba is just single vs double bevel. Maybe a icon or abbreviation on each listing? * Saying "100% SATISFACTION. GUARANTEED." is promising, but some details would be nice. Who pays return shipping? Do I get a refund, a credit, and/or replacement? With handcrafted blades, a nontrivial number get chipped or tipped within the first few uses, at no fault of the user. I am hesitant to buy until I know how this would be handled. * Listings for single-bevel knives should have photos of both the front side and the urasaki-side, since, well, they are different. * The listing for the heavy cutting board doesn't have dimensions. * Took a bit of mental processing to realise 'petti' was being spelled 'petty'.

buttermilk 11y ago
Stock images: I wondered how this was working for people. You're the first to bring it up, but I didn't feel super comfortable with them either. Thanks for mentioning it. They were a shot in the dark, but I'll work on replacements now. Damascus: I think that your assumption about this is largely fair. There has been a plague of bad mass-produced damascus knives, or damascus-printed knives, available everywhere recently. This is unfortunate because there are still many extremely high performing knives utilizing damascus steel. Damascus and suminagashi are techniques built on antiquated necessity but remain as a way for makers to flex their skill. It is extremely labor intensive and requires a significant skill set. My interest in the damascus of Shigehiro knives is the beautiful pattern that is specific to Ikeda-san. It shows incredible skill and through aesthetic can heighten the users interaction with the knife. I assure you that despite many damascus knives putting form and price over function, they will never be in my shop. Table: Thanks! You're saying they're good as is, right? Bevels: Great point. I haven't yet listed any single-bevels so it hadn't crossed my mind. They will primarily be categorically separate, but would a line inclusion on the tables suffice? Guarantee: You're right. I wasn't explicit here, partially to clip abuse. I realize that it might seem slightly self-protective, but I do want to instill confidence that I do guarantee full satisfaction from what we offer. I'm concerned about being too explicit because I don't want to offer a time cutoff nor can I say that if you decide you don't quite like a knife in five years that I'm liable for it. There are many potential scenarios, in most of which I'd pay the shipping, but how many do I list? If you've got suggestions for what would make you feel more comfortable, I'd love to hear them. Single-bevels: They totally will. Both sides are important Board: thanks! I'll add that now. Petty: I'm not sure what you mean by this? Thanks!