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Thanks! Anyone have any idea on the maker? I'm working on it now and the grinds are very good.
 
he's one of the craftsmen behind zakuri, and does most of the kitchen knives for that line
 
he's one of the craftsmen behind zakuri, and does most of the kitchen knives for that line

Thanks Jon, I have it mostly cleaned up now and I am liking this knife alot. I don't know what I will use it for except for slicing fish. The edge is crazy thin so I don't know what would happen if I encountered a bone. I guess I'd call it a single bevel gyuto. Do you think i should give it a microbevel?
20170626_140045_zpska1kaf19.jpg
 
thats what funayuki look like from there (single bevel ones at least). I like a microbevel for them personally.
 
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