What the....that is nice! If I did not already have some green out waiting for a suji I would jump on that!
What material are the bolster and butt-cap made of?
"Experience" is what you get when you don't get what you want.
You know what's funny about this knife? I was thinking about ordering one almost exactly identical from you. The only difference is I was looking for something in the 225-240mm range to suit as a line knife. I bet that knife just dominates fish and meat butchering.
What would you say the advantages of the kiritsuke tip are other than it looking sweet as hell? Does it sort of reinforce the tip a little?
lol... its mostly just cool looking to be honest. I also like that it leaves the spine a little flatter for scraping the board and it generally means the edge profile is flatter (though not always).
Plus, I find that a tip like that allows a knife to have a very fine tip at the VERY top of the point, but still plenty of meat behind the blade. Not sure that would matter on a knife this size. It just looks cool.