Just finished the first of 2 blade blanks I got from Ibukiblade.com The blades won’t be for sale, and they don’t carry my makers mark. I’ve referenced Ibuki in all my Instagram posts, and posted a picture of the billets when they arrived. I’ve been very transparent about their origin. To be very clear these blanks are not beveled. This is how the blanks look when they arrive, by the way 3 days from Japan to my doorstep! Blew my mind! I have packages coming from 3hrs west of me that take that long haha! I got these two blanks for a few reasons. One: I am very new to culinary knives. Two: I have never ground a blade that’s under 1/8 and already heat-treated (These profiled billets are 65 HRC). Three: my own kitchen suffers from a severe lack of ‘good,’ knives...quite sad really having been at this a couple of years lol. Below in the next post is what I did with the first knife blank. The knives are meant to be slotted into a handle, spine exposed and pinned. Instead I ground in a tang and used a traditional dowel fit.