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Thread: Gesshin Konosuke

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  2. #2
    Senior Member UglyJoe's Avatar
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    Okay, now you are starting to piss me off...

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    Senior Member
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    Damn...

  5. #5

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    What the....that is nice! If I did not already have some green out waiting for a suji I would jump on that!

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    What material are the bolster and butt-cap made of?
    "Experience" is what you get when you don't get what you want.

  7. #7
    Senior Member chefofthefuture's Avatar
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    Jon,

    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.

  8. #8
    Senior Member stevenStefano's Avatar
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    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?

  9. #9

    JBroida's Avatar
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    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).

  10. #10

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    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.

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