I've experimented with all kinds of tools to find a fast and easy method... and I've yet to settle on just one method.
That's a lot of awesome looking knives out there! Have a nice trip, Marko!
I have used abalone in the restaurant before, and am going to put it back on the menu, but I'd like to find a recipe so I can utilise the liver. A Japanese
Great review Matus, the knife turned out really nice, thanks for putting this together.
275 Suji in AEB-L. Thoughts on the videos?