This is very cool. Thanks.
k.
This is very cool. Thanks.
k.
"In Japan they don't call it Japanese food, they just call it food." -- Children's Hospital Quote
awesome offer!
Wow. I wish this discount existed when I bought my knives last year. I'll swing through when I visit my parents in Seattle.
Thank you, very generous!
does the hon kasumi usuba have a horn ferrule or is it plastic? I cant tell from the pics
"A recipe has no soul. You as the cook must bring soul to the recipe." -Thomas Keller
The Hon Kasumi knives are Buffalo Horn
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For what it is worth, we try quite hard to avoid plastic ferrule. While plastic ferrule work well in Japan (due to the constantly high humidity), I don't find they work well once they come over to the US. Pretty much universally, they tend to loosen up over time. You can temporarily fix it by pushing it forward and putting in some epoxy, but it tends to come loose at some point again in the future -- the wood is going to move over time, whereas the plastic isn't (buffalo horn and pakkawood adjust relatively similarly to the ho/enju/ebony used on the rest of the handle). Knives that are in constant use tend to have this problem slightly less than others, but even there it is often a problem.Originally Posted by Brad Gibson
-daniel
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