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Thread: Time to thank you

  1. #11
    chefcomesback's Avatar
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    Quote Originally Posted by marc4pt0 View Post
    Sorry for the crappy pics. This knife never really sits idle for photo shoots.



    Thanks Marc , I was hesitant with the profile initially but really enjoyed over cutting tests , especially the aggressive tip

  2. #12
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  3. #13
    chefcomesback's Avatar
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    Awesome pics Anton , thank you . I gotta start working on the next one soon

  4. #14
    Senior Member Mute-on's Avatar
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    Pics on the way, Mert

    Prepare for the quality to plummet just a bit ...

  5. #15
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    My Tansu family. Hope to add to it sometime soon




  6. #16
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    Ps the one entry per knife is so unfair... Cheeks has this won already

  7. #17
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    Bad ass boning knife. When I saw the first one you put out, I would show cooks the picture on my phone [IMG][/IMG] like normal people show off their kids. Lol.

  8. #18
    Senior Member cheflarge's Avatar
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    I'll get the family pics up ASAP. Extremely awesome of you to do this!!! Thanks Mert.
    Good food is essential, where knives are an integral part of the process.

  9. #19
    Senior Member cheflarge's Avatar
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    "The knife you have is 173mm petty that has the same ratio to height to length as my gyutos . It is hand forged San mai , iron clad aogami #2 , water quenched around 62-63 . Convex ground for right handed user , very thin but no flex . Handle is Hawaiian mango , nickel spacer and Blackwood . Saya is zebrano and buffalo horn . It will be as easy to take care as monosteel......."

    Full disclosure: have since changed the handle to one of Anton's blue dyed burled maple.
    Good food is essential, where knives are an integral part of the process.

  10. #20
    Senior Member alterwisser's Avatar
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    That is so awesome Mert! Crappy pics of an awesome knife. Before I got this I thought I hated Western handles ... guess it took one of yours to change my mind!

    [IMG][/IMG]

    [IMG] [/IMG]

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