Sounds about as much as Andy quoted to me 2 months ago
drawman623 - you are a lucky person - I would love to visit Andy's shop, but
I have yet to chip my Carter on any normal food. The only thing to avoid (with all knives that have hardness this high) is to apply any torque when the
This Carter will be my first custom Japanese knife and my first thin behind the edge one, moreover with a reactive white 1 core. Iím here not to make
well..the subject line says it all.
I'd like to try it out to see if it fits to be an ideal gyuto.
thanks. I picked up an 800, they sound nice.