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Thanks Devin, that totally makes more sense than it wrapping over the spine.

Been curious for a while now. The yanagibas produced by many high end makers have a small flap of low carbon steel that goes over the spine of the knife and extends a small way down the back of the blade near the choil. I know these knives have to "rest" for a a few months and straightened for...

I made the comment just to clarify the the terminologies to prevent confusion. Are we differing monosteel from homogenous? Conventions aside, lets not try to too narrowly define terms that exist outside of the kitchen knife context as well as within it. Hamon is outcome of a specific process...

Honyaki are monosteel.

Feel like I should say Masamoto. Are they the best? Probably not. The are a good standard and a fixture in many respected hands and it is rare you have anything really to complain about them. ~Cheers

Oh crap, I didn't realize this was my first post...getting my forums crossed again...forgot to stay lurked haha. On a side note if you are ever in Austen MN, the Culvers there has a spam burger... the only location that does. I'd like to think I'm better than that....turns out I'm not.

Something for my dad for helping out with my tuition this semester. He has an old slicer hes been using for 20 years thats damn near a nub at this point so I thought I'd surprise him:spiteful: . Overall length 17" , heel to tip 10 3/4. 1080+ averaging hrc 59.5 Pretty closely lines up with...