Devin's San Mai is King of the Hill right now.
Del Ealy 210. My first "custom" that Del built to "spec".
I admit that it doesn't get used much as a beater, only because when I break this guy out I spend more time admiring it then actually working.
Any noticeable difference between the Gesshin Heiji and non-Gesshin Heiji? (I think I remember reading that you had tried/owned both)
My Heiji is definitely my favorite so far, but I'm no pro and I haven't tried all that many.
First time I hear of this maker, could you tell us where you found it?
The Epicurean Edge (a forum vendor) carries them:
http://epicedge.com/shopdisplayproducts.asp?id=1535&cat=Murata,+Takeo
The Epicurean Edge (a forum vendor) carries them:
http://epicedge.com/shopdisplayproducts.asp?id=1535&cat=Murata,+Takeo
Looking at the 210 in that series.nice looking blade, personally I like the drop nose gyuto's.
PJ Tomes MS chef knife, 52100, walrus ivory handle with stacked bolster
-Michael
Gesshin Ginga, white #2, 210mm petty. Just a great all around production knife.
Enter your email address to join: