Quantcast
Kiyoshi Kato 27cm - Page 6
+ Reply to Thread
Page 6 of 7 FirstFirst ... 4567 LastLast
Results 51 to 60 of 69

Thread: Kiyoshi Kato 27cm

  1. #51

    Join Date
    Apr 2011
    Location
    Oslo
    Posts
    1,428
    Its not about the kanji, its about the fact that they are carved by hand

  2. #52

    Join Date
    Apr 2011
    Location
    Oslo
    Posts
    1,428

  3. #53
    Senior Member gentlecook's Avatar
    Join Date
    Oct 2011
    Location
    RU
    Posts
    245
    Quote Originally Posted by bieniek View Post


    that is what awesome is
    this is polished blade ?
    i mean, polished himself by Polish guy =)

  4. #54

    Join Date
    Apr 2011
    Location
    Oslo
    Posts
    1,428
    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.

  5. #55
    Senior Member gentlecook's Avatar
    Join Date
    Oct 2011
    Location
    RU
    Posts
    245
    thinnig of gyuto is done?

    whow up the pics!

  6. #56
    Senior Member brainsausage's Avatar
    Join Date
    Feb 2012
    Location
    Portland, Maine
    Posts
    1,986
    Quote Originally Posted by gentlecook View Post
    thinnig of gyuto is done?

    whow up the pics!
    +1
    The AI does not love you, nor does it hate you, but you are made out of atoms it might find useful for something else. - Eliezer Yudkowsky

  7. #57
    Senior Member gentlecook's Avatar
    Join Date
    Oct 2011
    Location
    RU
    Posts
    245
    Holla guys!

    anyone has Kato suji ?
    what you think about knife, not too thick for suji ?
    and how much height at the heel ?

    thx

  8. #58
    Von blewitt's Avatar
    Join Date
    Jul 2012
    Location
    Merimbula, Australia
    Posts
    1,751
    Quote Originally Posted by gentlecook View Post
    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
    [IMG][/IMG]
    [IMG][/IMG]
    Huw
    In order to make delicious food, you must eat delicious food. Jiro Ono

  9. #59

    Join Date
    Apr 2011
    Location
    Oslo
    Posts
    1,428
    Quote Originally Posted by gentlecook View Post
    thinnig of gyuto is done?

    whow up the pics!
    Have 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?

  10. #60
    Senior Member
    Join Date
    Feb 2011
    Posts
    1,246
    Quote Originally Posted by bieniek View Post
    Have 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?
    interesting wonder how did that happen

+ Reply to Thread

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts