Almost got these done before running out of time.
Sorry guys, they will have to be finished and shipped out when I return.
You got an offer of discounted says (or other things) for this mishap.
Out to the airport.
Almost got these done before running out of time.
Sorry guys, they will have to be finished and shipped out when I return.
You got an offer of discounted says (or other things) for this mishap.
Out to the airport.
An expert is a man who has made all the mistakes which can be made, in a narrow field.
-Niels Bohr
If my KKF Inbox is full (or not), please contact me via Email: anvlts@gmail.com
Have a safe flight, Marko!
“Ignorance more frequently begets confidence than does knowledge.”
Marko, You knives have such class. The way the blade enters the handle is so beauitful. Someday. Someday
One thing you can give and still keep...is your word.
So I take it the Honesuki's / Petty's aren't going to be done either?
Sorry - Couldn't resist.
Have a great vacation Marko.
I think I see a 270mm gyuto with an ironwood handle
Twitter: @PeterDaEater
I think I see a slim 260 with a koa handle. Let's speculate away Pete!
I don't see a 240 with Ebony, so hopefully it made the post
Huw
In order to make delicious food, you must eat delicious food. Jiro Ono
Have a relaxing and refreshing break Marko.
The middle gyuto in the first picture is in Devin's Mystery Carbon. The bottom one is a prototype heavy chef's.
An expert is a man who has made all the mistakes which can be made, in a narrow field.
-Niels Bohr
If my KKF Inbox is full (or not), please contact me via Email: anvlts@gmail.com
nice to see your work again Marko - beautiful as always. Some great cocobolo there.
I know you earlier mentioned that it was hard to polish the mistery steel, just curious what makes it have that patina like finish along the blade? or is it just photo?
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