Don’t have tape measurement on hand, but I’d say 4-5mm at the handleHow thick is the spine?
Don’t have tape measurement on hand, but I’d say 4-5mm at the handleHow thick is the spine?
Is he doing honyaki’s again?W2 honyaki from Rob Trimarchi of The 9. I made a chimichuri inspired herb salsa with it and it flew threw everything. A true laser in every sense with a little flex.
Its an old oneIs he doing honyaki’s again?
Its an old one
Yeah. I think it's from 2019
Just noticed an engraved line perpendicular to the column of characters. Is this part of the character string, or did the engraver slip? If it's the latter, then it's a defect in the finish. Anyone else know for sure? Maybe I'm being too anal.Replacing a stolen Tojiro 190 mm deba with this: Goh Umanosuke Yoshiro Aogasumi B2HC-M Blue 2 Steel 195 mm w/ Magnolia Wood Handle.
Good for fileting some nice 33" SF Bay halibuts.View attachment 242838View attachment 242839View attachment 242840
It's part of the kanji '造'.Just noticed an engraved line perpendicular to the column of characters. Is this part of the character string, or did the engraver slip? If it's the latter, then it's a defect in the finish. Anyone else know for sure? Maybe I'm being too anal.
Kanji looks the same on the Yanagi’s in this line. So my initial assumption is its fineJust noticed an engraved line perpendicular to the column of characters. Is this part of the character string, or did the engraver slip? If it's the latter, then it's a defect in the finish. Anyone else know for sure? Maybe I'm being too anal.
Unless I misunderstood this. Which line are you talking about?Just noticed an engraved line perpendicular to the column of characters. Is this part of the character string, or did the engraver slip? If it's the latter, then it's a defect in the finish. Anyone else know for sure? Maybe I'm being too anal.
Just noticed an engraved line perpendicular to the column of characters. Is this part of the character string, or did the engraver slip? If it's the latter, then it's a defect in the finish. Anyone else know for sure? Maybe I'm being too anal.
Whatever the line is, IMHO it detracts from the Kanji. I suspect that the Kanji is CNC generated, and it didn't terminate properly at the end of the engraving sequence.Thanks, you guys. I've never seen that. Still a gremmie.
What does it mean? I don't think it's a symbol for anything. Termination?It's part of the kanji '造'.
Just got a reply from Hocho/Yoshihiro. The line is part of the Kanji. Trying to find out what it means. Don't read characters in any language.What does it mean? I don't think it's a symbol for anything. Termination?
There are 7 characters, 郷右馬允義弘造, the line is part of the last character, which means made by what's before that character. The first 6 characters is the name of the brand.Just got a reply from Hocho/Yoshihiro. The line is part of the Kanji. Trying to find out what it means. Don't read characters in any language.
Nice. I’ve been eyeing one of those.
For me it was awesome bc it was convenient to use during service in a tight space. But then I just started to prefer the profile, so thats what I use at home the most@Byphy Glad that RDG went to a good home. I was eyeing the sh*t out of that one myself. I am intrigued by the line knife idea. A pro chef can chime in, but I imagine it is pretty awesome for all things not chopping veg? Portioning proteins and garnish? It seems like it would complement a 240-270 gyuto or a 180 nakiri really well. Ryan was the first person I saw use the name, but I have now seen it in a few other places. Are they common in fancy kitchens?
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