Will have to add that site to my list of Bike Tours I need to do before leaving CA.
There seems to be a fair number of Masamotos in these pictures. I wonder if it is or was the most popular working chef's knife brand?
Everywhere you go, there you are.
This thread rules. It's so nice to see these things being used and used. I sharpened a guy's swiss army knife at the market a few weeks back that was WAY thinner than it used to be. I love to see a knife getting used up.
Most of the time, knives get retired early due to ignorance, lack of interest, damage(dropped the Honyaki on the tile floor), or neglect rusts them out, and in the bin they go. Also, sometimes there are knives that are just not worth the effort to repair. Case in point:
You can ask Heath Besch how jacked up that knife is. I was asked to fix it, but the backside hollow is only about 1/3 of the way to the tip now, what little is left of the shinogi is totally doing it's own thing, the handle is warped, cracked, split and separated with old fish and finger crud in every crevice, the heel is underground by like 1cm, and, of course the tip looks like ^that^. I was like "Uh...this can maybe go to an actual Japanese Bladesmith, but it might just be more practical to melt it down and start over.
Most of the guys at work have knives pretty well worn. I might not keep them the shiniest, but I can say is that mine don't birds beak like some of the others. Here's a few pics of my single bevel ones. Note the original 270 saya next to them as comparison.
And another to show the handle on the ajikiri...sorry for quality just got my first smart phone and wanted to try out the camera.
I only see 1 pic
"With great knives comes great responsibility."
well good quality, and nothing out of focus. I don't think you have to be sorry for anything. In fact great pics. for a cell phone.
Chewie's the man.