Its not about the kanji, its about the fact that they are carved by hand
Its not about the kanji, its about the fact that they are carved by hand
this is polished blade ?Originally Posted by bieniek
that is what awesome is
i mean, polished himself by Polish guy =)
yes and no
I polishd it but at work i use the hard side of the sponge [scourer but not metal] to wash the blade after every job. The deeper scratches are what is left after.
thinnig of gyuto is done?
whow up the pics!
+1thinnig of gyuto is done?
whow up the pics!
Today is as good a day to die as any. Except for tomorrow. I have plans tomorrow.
Holla guys!
anyone has Kato suji ?
what you think about knife, not too thick for suji ?
and how much height at the heel ?
thx
This is compared to a konosuke Fujiyama 270 suji
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Huw
In order to make delicious food, you must eat delicious food. Jiro Ono
Have just bevel sizes, if you can figure it out from these pics:thinnig of gyuto is done?
whow up the pics!
[even though I have better camera now the photos suck just as much as they used to]
Ough and gor those who think I exagerate when describing a crushed heel, here ya go!
Now whose fault was that?
interesting wonder how did that happenHave just bevel sizes, if you can figure it out from these pics:
[even though I have better camera now the photos suck just as much as they used to]
Ough and gor those who think I exagerate when describing a crushed heel, here ya go!
Now whose fault was that?
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