Type: Posts; User: cheflarge
That san mai is off the HIZZLE! :ubersexy:
You might want to check out an Ajikiri single bevel. I just purchased a 120mm from JNS and it is an absolute pismo distroyer!
Beautiful knife........ GLWS!
Looks alomost like an Usuba? Nakiri = double bevel, Usuba = single bevel. This knife looks like a single bevel in the photo's.
Couple of beauties, that's for sure! 😉
New Balance, non slip soles, custom orthotic inserts..... First time in forty years my feet don't hurt while working.
:plus1: A WAY lot!!!
Off the hook DT, Chuck, way cool damascus.
Me thinks the COOLEST knife maker on earth is about to get REALLY busy!!! :doublethumbsup:
Awesome, Del. I know one professional chef that would use the heck out of the spatula.
HHH line knife in AEB-L
You never cease to amaze, my brother, absolutely a frickin mazing!!! :goodpost: :plus1: :ubersexy: :bliss:
I happened to be fortunate enough to witness an ABS test last year at the HHH hammer in. What I can tell you is that I don't think that I could say it any better than Jai. The test are set...
"Old School"..... 270mm Singatirin, Honyaki gyuto. I must say that I own way more 210mm's than any other knife. Still like the longer blade though, must be just because I'm OLD & DUMB! :D
Stunning, Del, simply stunning!