Somehow I lucked into 2 Marko gyutos. The one on top, with silver spacer, is in 52100, the other with brass ferrule is in DT's mystery carbon. Both are Extremely stellar once thinned out. The 52100 needed some serious thinning around the tip but a straight up beast once finished
And again, apologies for the cell pics. Will post better ones later
And quite possibly one of the best knives I've gotten that needed zero work (by me, work was already done by prior hands).
I got this about 2-3 months ago as something to play with to pass the time. It was love at first sight/slice.
I give you, the Power Sword by Pierre Rodrigue:
the power sword is absolutely amazing
what's the height at the heel?
I've loved that thing since I first saw it. It's the one that got away...twice.... I wonder how jack is doing, anyways.
The bloodroot is beautiful. I never had a chance to try their butchery knives but they look great. The Marko's and Rodrique are pretty damn nice as well.
All normal people love meat. If I went to a barbeque and there was no meat, I would say 'Yo Goober! Where's the meat?'.- Homer Simpson
Just received an early birthday (29th) present, no pics yet. 330mm Takobiki, shitane handle with black & white buffalo horn bolster. White #2 steel. Fit & finish is extrodinary, however, the OOTB edge has quit a bit to be desired. She is a beauty, can't wait to get her in use. Pics soon. :thumbup:.
Good food is essential, where knives are an integral part of the process.
Love that Pierre Power Sword - unique blade and handle design that really comes together and looks like it will perform well.
Shibui - simplicity devoid of unnecessary elements
330mm Takobiki
White #2 steel
Shitan handle w/ two tone waterbuffalo horn bolster
That power sword is beautiful.
Wow, a lot of us are really closing the year with really nice knives.
I see, I like, I cut!
Posting Permissions
Reply With Quote
