What length were you buying? I got a lead time of months for a 240. Seems silly given what's been requested. I gave mine to a friend and he's been
Technically cast iron is just carbon steel with a higher percentage of carbon in it, making it harder but more brittle. There should be no practical difference
the #1 recipe is Emishi style Abalone liver sauce. Very thick sauce, usually use to dip with Abalone sashimi( 1st dish). After finishing Abalone sashimi
I got a Kanetsune Hankotsu I can part with, It's new in the box and these are great boning knives - Hell - I use mine to break something down every week
Nice scores guys.
Rick is that your first Martell?