as i look closer at the blade, it may be warikomi... i can just ask him in a few weeks when we see him.
there you go... that answers that. I kept looking really close, but i couldnt tell if my mind was playing tricks on me or what. Glad to have it figured out. None of mine have patina on them and i keep them pretty clean, so its tough to tell even on the ones i use. Thanks andrew.
If anybody out there is reading this who doesn't own one of these, you should be asking yourself:
"Self, what did I ever do to you?"
I feel like a knucklehead for waiting so long myself.
People who know about these things told me to buy one long ago. As in, people from this forum called or emailed and said hurry up and get one of these on the DL before the word gets out. So I knew, and I still did nothing. I meant to get around to, really I did, it just took me so long. Oh what a waste of time.
So don't delay, act now, supplies are running out...
Thanks for providing such a great product and great service Jon and Sara. You guys truly do keep it classy down there in San D.... Errr.... Venice.
-Enjoy the ride. *** All statements made herein are my personal opinion and nothing more, regardless of tone or context. ***
+1 on how nice the Gengetsu knives are. I don't own one, but a good friend of mine who is an excellent chef bought a 270 SS suji form Jon solely to slice & portion fish. My friend has no interest in sharpening, so I take care of his his knives for him. When he brought me the Gengetsu suji I was in awe. Such a beautiful knife. So well made made. Never used it myself , but I'm sure it's nothing short of stellar. My friend was blown away by it (as he would be, as he's coming from a western kitchen background and uses old carbon sab's that he just throws in a drawer LOL!).
Very reminiscent of a couple of other very well respected and beloved knife makers from the same area. If only I didn't have so many other hobbies, interests, and expenses...
Can't recommend them highly enough!
Shibui - simplicity devoid of unnecessary elements