Recent content by carboonrider

The single bevel is my idea and preference. I have used single bevel knives as Gyuto (Shun Pro Deba when I wanted heavy, Susin Funayuki when I wanted light) when I started using Japanese knives and only stopped because both knives are 8" while I have grown up to 240 - 270mm long knives. Anyway...

I had a long chat with Tslil about knives and he was very cooperative. As long as I did not ask him to compare O1 to other steel type of the White and blue variety. He refused to discuss this issue point blank. And perhaps he is right. Thing is, it's all about pride of ownership. There is(or...

How would you rate the TC? I am trying to make up my mind between a custom TC Honyaki 270 Gyuto (possibly single bevel) VS this piece of art made by traditional Japanese craftsman assuming I can get is shipped over...

delete. wrong thread

Good to hear. They have a very good 'customise your knife page'. I guess I am not allowed to put in the link but I've ended up with 270mm [single bevel!] Gyuto, Cocobolo handle with ebony collar, ebony-silver-ebony spacers and I even get some small change from a 1000USD :) played with it for a...

TC blades in Israel use this steel hardened to about 62-64 hrc for making custom knives. The knives themselves look astonishing. But I have no idea how it will perform in comparison with other carbon steel such as the White or the Blue in terms of being able to take a sharp edge and retain it...

Lets see how I do with the rather heavy Shimatani 330 once I get it better polished and properly sharp (sharpness out of the box was less than impressive). Anyway, I miscalculated the price of the knife I was eyeing when converting JPY to USD so it's a 4 rather than 3 digit eye-watering sum...

Top priority is getting something I fancy :) I would still like to use use it in my sushi/sashimi parties (and 360 will make one hell of a show :knife:) EXACTLY!!! Not having a yokote it is intended as a slicer only.

Has anyone ever trying slicing with a 360mm Yanagiba? My hands are itching to get a hi end one, trying to decide on length Oded

It is slightly bent. If I put it face down on a flat surface I can see the gap in the middle (closer to the tip the straight middle). Also, I have personally never seen a single bevel knife tapered back-side - only front-side. All my single bevels lay straight on a flat surface whichever side...

I bought a 300mm Yanagiba blade from him about 10+ years ago. I wanted a blade without a handle since I wanted to make and fit my own handle - something I have done once and never again (the final results are very good, by I had 4 rejects before I ended up with something I like). The blade...

Maybe this picture will make more sense

Not the best picture I have ever taken :) and 500.px made it even worse but at least some Idea until I get a better one Edited to say that for some reason the picture I upload from URL are not parsed. Maybe it would work as a link https://500px.com/photo/87507495/knife-by-odedsapir

Don't think it looks as bad as this. How do you position the knife for such a picture (I mean the first one)? When I lay it flat on a chopping board, the edge raises about 1mm. As for impact on performance - I have not had the chance to get some sacrificial piece of fish or something similar...