Videos are soo dope. I dig it. It also helps show off the spine and thickness/thinness of the blade
Slight hollow from spine to mid point then convex from mid point to edge, intended to give better food release without being a mighty knife.
So guys for some reason on the day my payment did not go through,i kinda took it as a sign so instead i am gonna purchase something different from him
So out of carbon and cast iron which one do you guys think is best for steaks ?