Attention all Knifemakers!.....Product dealers/retailers and/or knife makers/sharpeners/hobbyists (etc) are not permitted to insert business related text/videos/images (company/company name/product references) and/or links into your signature line, your homepage url (within the homepage profile box), within any posts, within your avatar, nor anywhere else on this site. Market research (such as asking questions regarding or referring to products/services that you make/offer for sale or posting pictures of finished projects) is prohibited. These features are reserved for supporting vendors and hobbyists.....Also, there is no need to announce to the community that you are a knifemaker unless you're trying to sell something so please refrain from sharing.
Thanks for your co-operation!

If this is your first visit, be sure to
check out the FAQ by clicking the
link above. You may have to register
before you can post: click the register link above to proceed. To start viewing messages,
select the forum that you want to visit from the selection below.

New Video- Gesshin Ginga Knives

Lately I have quite a few customers ask me about these knives... the profile, grind, fit and finish, etc. I thought it might be easiest if i made a video about them. My hope is that this video will help you get a better sense of what these knives are like. As always, if you have any questions, please don't hesitate to ask.

You can find the Gesshin Ginga series here on our website:Gesshin Ginga

Also, you can read about our Gesshin line (history and philosophy) here:Gesshin

On a separate note, i'm curious what you guys think of videos like this. Are they helpful? Are there other things you would like to see? Clearly i cant just go and use every knife in our inventory, but maybe there are different angles or shots that you guys think would be good.

I know that shopping by only looking at pictures can be tough, so i want to make the experience as good as possible. Hopefully you have a good sense of the knife by the time you choose to order it (or not).

close-up still shots of rounded spine and choil, and its benefits. Pictures of store and history (establish connection to consumer), for those who do not know you. (unless you are only selling to members here)

what separates your store from the hundreds of others out there that sell Japanese cutlery ie: warranty, return service, online/phone support, lead them to your website, create an urgency (Knives sell out quickly)(limited supplies) etc.

with the explosion of Japanese cutlery on the market, a lot of consumers are more confused then ever. You need to, in a sense, hold there hand and lead them to your place.

i actually really like those western handled gyutos. i personally prefer wa-gyuto style more but my wife still prefers yo-gyutos. maybe this will be her next step up from the hiromoto AS that can see the end of its days in the near future.