It is indeed, never thought I'll be into Damascus but it is a very nice knife, very thin, and great fit and finish. Somehow not reacting as well as I want it to my current stones set up but It could have been me, so more stone work to do. I need to get that edge to talk to me a little more...
Originally Posted by marc4pt0
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Mine is a Don Nguyen 210 line gyuto.
I haven't lived the life I wanted, just the lives I needed too at the time.
forgot one
I haven't lived the life I wanted, just the lives I needed too at the time.
The other one is a Tonu Arrak prototype custom made for me
I haven't lived the life I wanted, just the lives I needed too at the time.
Son, you better be coming to the ECG with them!
"Too much of anything is bad, but too much good whiskey is barely enough." —Mark Twain
quick question, just saw a Kasumi 9 inch chef knife for sale locally (altho i can only find 8 and 10 online) for sale at 86.50 Cad. I have yet to see the condition of the knife, but was wondering what you guys think about the price? here is the link, skinny on the info i know lol
http://www.usedvictoria.com/classifi...blade_19730935
as the normal Kasumi markings are not visible in the picture, I am wondering if its been thinned? or just sanded? no idea lol. I don't need another knife, but am thinking for a friend who is looking at getting a decent knife, and with this being local, I was wondering if i should mention it to him, or just get him to get a CN like i did, thanks
I'm really, REALLY digging this line gyuto by Don!
Yah, the Nguyen handles are very intriguing with their angles, and the splash of color in this one is stunning.
The difference between try and triumph is a little "umph"! NO EXCUSES!!!!!!!
chefchristophermiller@yahoo.com
Nice - details?
Shibui - simplicity devoid of unnecessary elements
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