chinacats, how does it cut!?
chinacats, how does it cut!?
BKDC what the heck is that thing? Does it cut noodles?!
"A recipe has no soul. You as the cook must bring soul to the recipe." -Thomas Keller
It's a Fujiwara Teruyasu. The notch is to allow a finger to sit comfortably when using pinch-grip. I bought it because he is well known for his heat treatments. I'm happy with the knife geometry and blade, but man! What crappy F&F on the handle! You gotta see it to believe it.Originally Posted by Brad Gibson
Not that it's going to affect function after I'm done with the epoxy.
Fish and LC had the same comment a bunch of years back...the undisputed winner in the "best blade/worst f&f" category
I had to...
"This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption.. Beer!" -Robin Hood, Prince of Thieves, Friar Tuck
I'd that a comb?
Should of held out for the upgrade...
I want that fujiwara so bad. Good luck with it.
+1
Isn't that close to a 500.00 knife......easy to replace, but for that many bones.....
The worst fit and finish I've ever seen on a handle. This baby will get a lot of epoxy and sandpapering to fill in the gaps. But I didn't get it for pretty looks. Fantastic geometry for a tsuchime finish on a knife that's thick enough to be a workhorse. It's ground asymmetric with a near vertical left sided edge and a subtle convex but slanted right-sided edge.
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