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  1. #1
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    Suisin Shiro-Hayate

    My 300 Suisin Shiro-Hayate made short work of some homemade pastrami, I wonder what knife they use at Katz's?






  2. #2
    Senior Member Deckhand's Avatar
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    Nice knife, nice background wood, nice crust on the pastrami, nice photos.

  3. #3
    The alleles created by mutation may be beneficial

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    That's a beautiful knife. Have you sharpened it yet?

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    Quote Originally Posted by Andrew H View Post
    That's a beautiful knife. Have you sharpened it yet?
    No, not yet. When it is time I am sending it to Dave. You can tell by the thin slices of pastrami that it is still razor sharp. I was told the white would hold an edge longer. It is not a knife I use every day, I pull it out when I need something really sharp or taking some nice food pictures. I have had it for 4 years now. The first year I was afraid to use it and mess up the finish, but I got over it and am using it more now.

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    Quote Originally Posted by Deckhand View Post
    Nice knife, nice background wood, nice crust on the pastrami, nice photos.
    Thanks! That cutting board was a steal, it was like 20 bucks at an Asian market (of course that was 10 years ago).

  6. #6
    Senior Member Johnny.B.Good's Avatar
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    Gorgeous. Love that patina.

    And now I'm in the mood for a sandwich...

  7. #7
    Senior Member geezr's Avatar
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    pastrami looks fantastic - nice knife
    is that an ironwood board?

  8. #8
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    Quote Originally Posted by geezr View Post
    pastrami looks fantastic - nice knife
    is that an ironwood board?
    I think it is Tamarind, but I am not for sure.

  9. #9

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    thatis one hell of a sexy blade. Very cool looking grind

  10. #10
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    Great post as always, I am getting very serious about purchasing my first single bevel and these posts are really edging me on.
    Twitter: @PeterDaEater

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