Here is some visual info on upper geometry. Both knives seem a bit thick at the distal end compared to other makers. They both seem quite close to one
Here are a few better geometry shots.
Mark76: I'll PM some shots of my Takeda 240 Gyuto and Hinoura 210 Gyuto showing the entire choil. Thanks
Can't speak about his customs, but I still love both 150 petty and 180 gyuto from his PRO series.
Hello everyone. I'm starting my journey into nice kitchen knives after spending a couple years in the folding knife game over on BladeForums. I have most
I think OSHA will be cool with her. Assuming she has closed toed shoes on.