I am interested in a Mr Saji Deba in stag horn, ginsanko 3. Not sure of the quality on it as i've been warned for cheap debas.
Don't know if the stag horn is real; I had planned to put a stabilized California burl handle on on mine so it was not an issue. For whatever my assessment is worth, cheap is NOT an adjective I would use with this cleaver, it is superior in quality to any cleaver (indeed any knife) I have held so far!
Hax CLEAVERS RULE!!!
A barbeque believer will not profane pork by boiling, liquid-smoking, submeging in sous-vide, or affirm with those who do.
Originally Posted by hax9215
I am interested in a Mr Saji Deba in stag horn, ginsanko 3. Not sure of the quality on it as i've been warned for cheap debas.
Don't know if the stag horn is real; I had planned to put a stabilized California burl handle on on mine so it was not an issue. For whatever my assessment is worth, cheap is NOT an adjective I would use with this cleaver, it is superior in quality to any cleaver (indeed any knife) I have held so far!
Hax CLEAVERS RULE!!!
It's real horn, just the finish of the blade i'm worried about. Aesthetically i don't care. As long as it's not bent.
I'll be speaking with Koki about it and see what he can tell me when i have some more specifics.
I guess it wpould depend on how much you use your cleaver, I have found the more I use it the more I use it. I have ordered this one and a medium-weight blade from JKI, this is my first venture into the custom knife world. The edge seems great to me, I can't imagine needing something much sharper but in all fairness I have not tried a custom single edge blade. This is a heavier cleaver, I intend to use it as a compliment to my lighter chukabochos, I believe it may be too heavy to use as your only cleaver.
Hax CLEAVERS RULE!!!
A barbeque believer will not profane pork by boiling, liquid-smoking, submeging in sous-vide, or affirm with those who do.
Congrats on the new loot. Looking forward to hearing your thoughts; I must admit, I've been lusting over one of Takeshi Saji's cleavers for ages now but I just can't bring myself to drop that much. Maybe I should sell some stuff
I guess it would depend on how much you use your cleaver, I have found the more I use it the more I use it. I have ordered this one and a medium-weight blade from JKI, this is my first venture into the custom knife world. The edge seems great to me, I can't imagine needing something much sharper but in all fairness I have not tried a custom single edge blade. This is a heavier cleaver, I intend to use it as a compliment to my lighter chukabochos, I believe it may be too heavy to use as your only cleaver.
Hax CLEAVERS RULE!!!
A barbeque believer will not profane pork by boiling, liquid-smoking, submeging in sous-vide, or affirm with those who do.
Nice Cleaver! Am I safe to say there aren't all that many damascus cleavers out there?
Am I the only one who searched for The Edge from U2 and ended up here?
Not that I have seen, and I am looking! Believe me, it cuts better than it looks!!!
Hax CLEAVERS RULE!!!
A barbeque believer will not profane pork by boiling, liquid-smoking, submeging in sous-vide, or affirm with those who do.
Congrats on your new cleaver!!
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More pictures!!
Inspired by God, Forged by Fire, Tempered by Water, Grounded by Earth, Guided by the spirit.. Randy Haas
LINK to Limited run of AEB-L Stainless 240mm Gyuto/Chef PRE BUY
Many thanks to Randy at HHH for helping me to post pictures!
Hax CLEAVERS RULE!!!
A barbeque believer will not profane pork by boiling, liquid-smoking, submeging in sous-vide, or affirm with those who do.
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