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  1. #91

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    Notice the very low grit finish on the knife he's using to do that. One of the many uses of an even, low grit finish in a pro environment.

  2. #92
    Senior Member Crothcipt's Avatar
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    I bet they are from the Bunmei product line up. I was jonesing for the pro series before I found this place too.

    http://www.global-knife.com/products/bunmei.html
    Chewie's the man.

  3. #93
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  4. #94
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    Quote Originally Posted by Crothcipt View Post
    I bet they are from the Bunmei product line up. I was jonesing for the pro series before I found this place too.

    http://www.global-knife.com/products/bunmei.html
    No they are from the regular Global Line. If you look closely at the handle when he is removing the scale you can see it is the standard global handle.

  5. #95
    Senior Member Crothcipt's Avatar
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    Ya I looked again after I posted that. I also thought I saw a ho wood handle when I posted that.
    Chewie's the man.

  6. #96
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    Front page of Youtube was suggesting I watch soba making. It is scary how well Youtube knows me, I have never even watched soba making on Youtube previously.


  7. #97
    Senior Member Justin0505's Avatar
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    wow. awesome indeed.

  8. #98
    Senior Member ThEoRy's Avatar
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    What I like is how subtle his knife movement is. If you know how soba is made then you know this already, if not then you have to look at it again. The guide block isn't being slid down by his left hand at all. It's his knife work which moves the block. After the push cut he subtlety torques the spine to push the block incrementally. It probably takes a good amount of practice before you can become that efficient and make it look that effortless.
    Starting this harvest I'm a starving startling artist/
    Lyrical arsonist it's arduous spitting this smartest arsenic/

  9. #99

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    Yeah, some serious skills, he is pushing the thing with the shinogi line.

  10. #100
    Senior Member Justin0505's Avatar
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    Yeah I noticed that when I was trying to figure out why he was holding the knife at the angle that he was.

    But, having done a fair amount of ceramics hand-building myself (making and working big slabs of clay), I was really blow away by his manipulation of the raw dough and his combination of speed, precision and efficiency of motion. The way he moves almost reminds me of one of those robotic arms used in manufacturing.

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