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Thread: Shun Classic 300mm Yanagiba

  1. #11
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    St Louis, MO
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    This one was true single bevel. Concave inner face and uraoshi sharpened flat.

  2. #12
    Senior Member Citizen Snips's Avatar
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    if you look at the picture taken of the back you can see where the sharpening took place. i was kinda surprised that it was made like a true single bevel myself when i sharpened it.

    i have seen knives like that before. there is a little fish market in town and they sell knives from a company called "myland" and its a single bevel shell that has been sharpened like a german knife at the edge. good part is they are only like $15
    It's like my ol' grandpappy used to say; "The less one makes declarative statements, the less apt he is to look a fool in retrospect"

  3. #13
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    Just carved up an eighteen pound prime rib last night. Someone asked for a very thin slice...

    Vince

  4. #14

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    Nice. Finding a stainless Yanagiba is one thing, but finding a Yanagiba with an integral bolster is something else! Say what you want about Shun(cause I will), that is a cool combo.

  5. #15
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    Great man! Glad the knife is in some meat and not my drawer.

  6. #16
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    Apr 2011
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    Some how the edge has got some damage.. I would like to get this knife repaired and obsessively sharpened. Any takers?

    Vince

  7. #17
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    Think Jon @jki did one of these fairly recently, maybe worth a PM

    Edit to add link

    http://www.kitchenknifeforums.com/sh...asumi-finishes

  8. #18
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    Apr 2011
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    And done!!

    Thank you.

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