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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 ment

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!

ojiikun 11y ago
> Table: Thanks! You're saying they're good as is, right? Yeah, the table on each detail page looks great! Even better would be a big grid where I can compare key stats on each knife available. > Bevels: Great point. I haven't yet listed any single-bevels so it hadn't crossed my mind. Fascinating. This (http://is.gd/oDMHoQ http://is.gd/oDMHoQ) image on the Tanaka 165 Nakiri and this (http://is.gd/GalOBk http://is.gd/GalOBk) image on the Shigehiro 135 Petti looked single-ground, or at least asymmetrical. Bad camera angle, maybe? I would have bought them thinking they were wa-/kataba-style! > They will primarily be categorically separate, but would a line inclusion on the tables suffice? I would go so far as to say it needs to be in the item title or listings should be tagged with an icon. Experienced cooks use them very differently, and neophytes stand to learn a lot about the differences by way of the distinction. Could also hide them in a totally different category. > 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. Yeah, this is tricky. My only concern was chipping/tipping a knife within the first several uses, due to a brittle spot in the original manufacture. I'll admit it is a tricky grey area, because someone might drop a brand new blade and tip it that way, and it would be hard to tell if it was a defect or not. :( > Petty: I'm not sure what you mean by this? http://www.buttermilksupply.com/browse/knives/petty/ http://www.buttermilksupply.com/browse/knives/petty/ - I'm used to seeing ぺティ romanised as "petti", not "petty". Just threw me for a loop. Overall, though, love the site. Will definitely look your way this fall when I go after my next purchase (probably a honesuki or 170mm mukimono / usuba-with-a-kansai-tip).

ojiikun 11y ago

> Table: Thanks! You're saying they're good as is, right? Yeah, the table on each detail page looks great! Even better would be a big grid where I can compare key stats on each knife available. > Bevels: Great point. I haven't yet listed any single-bevels so it hadn't crossed my mind. Fascinating. This (http://is.gd/oDMHoQ http://is.gd/oDMHoQ) image on the Tanaka 165 Nakiri and this (http://is.gd/GalOBk http://is.gd/GalOBk) image on the Shigehiro 135 Petti looked single-ground, or at least asymmetrical. Bad camera angle, maybe? I would have bought them thinking they were wa-/kataba-style! > They will primarily be categorically separate, but would a line inclusion on the tables suffice? I would go so far as to say it needs to be in the item title or listings should be tagged with an icon. Experienced cooks use them very differently, and neophytes stand to learn a lot about the differences by way of the distinction. Could also hide them in a totally different category. > 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. Yeah, this is tricky. My only concern was chipping/tipping a knife within the first several uses, due to a brittle spot in the original manufacture. I'll admit it is a tricky grey area, because someone might drop a brand new blade and tip it that way, and it would be hard to tell if it was a defect or not. :( > Petty: I'm not sure what you mean by this? http://www.buttermilksupply.com/browse/knives/petty/ http://www.buttermilksupply.com/browse/knives/petty/ - I'm used to seeing ぺティ romanised as "petti", not "petty". Just threw me for a loop. Overall, though, love the site. Will definitely look your way this fall when I go after my next purchase (probably a honesuki or 170mm mukimono / usuba-with-a-kansai-tip).