[FONT=&]This is a favorite every time I use it - I just don't use it very often. Nimble, thin, with enough substance for any slicing or dicing task. Its the best knife on my rack for "thin as you can" scallions. Blackwood(?) handle by Mike Henry. Lightly used at home. Light sharpening, no thinning.
[/FONT]
[/FONT]
[FONT=&]Retails for approx $550. This one is $425 PP, insured and shipped in states. International we can talk.
Maksim has a nice utube here: http://youtu.be/oezvIcb5EK4
Some pics below.
Thanks for looking.
[/FONT]
Maksim has a nice utube here: http://youtu.be/oezvIcb5EK4
Some pics below.
Thanks for looking.
[/FONT]
I had Suji from Yoshikane (same san-mai Damascus) and it was an incredible slicer. If not for my Tanaka R2 (I am NOT letting that knife go), I would go for this one. The handle looks great too.
