New knife, not used until yesterday, to slice the steak for the new year dinner A large wonderful piece of Entrecôte... and this is how my kife looks today:
I love it.
Raquin sujihiki after the holiday action.
That Raquin sujihiki looks awesome!
Dumb comment but how do you clean patina off? I was under the impression there was an easy way like wiping with vinegar but apparently not? I was brining something and some salt sat on the blade for about half a min and left these unsightly dots.
If I have to polish, forget it...
Not much to add to this page but this is more blue than I believe I had ever seen on my Tanaka blue 2 dammy gyuto...this is Tanaka blue 2 dammy 165 nakiri.
once in a while you get shown the light, in the strangest of places if you look at it right