Worn down handle

[turbochef422]

https://www.instagram.com/p/BrRI7qgnCrf/?utm_source=ig_share_sheet&igshid=ilzezkdprknv

Now that’s getting some use out of a knife.

 

[turbochef422]

 

[Gjackson98]

Thats some tight squeeze lol

 

[swarth]

didnt know he cooked anymore...

 

[Vils]

From his 2007 book:

 

[ian]

Yea, I first remember being shocked by that when watching this video:

 

[RDalman]

He must have sharkskin hands

 

[ian]

I seem to remember watching something else where he explains that he sands the handles down frequently for some reason. (To clean them? To balance the knife as the blade shrinks? To smooth them out after they're abraded by his sharkskin hands?)

 

[parbaked]

IIRC it's from cleaning the handles by hard scrubbing with something abrasive.

 

[Lars]

..ie sharkskin hands..

Lars

 

[Keith Sinclair]

Not just cutting sashimi also breaking down large pieces of fish. Fish gets on handle when they clean yanagi after shift scrub handle also. Shows how Buffalo Horn holds up while the rest wears away.

 

[panda]

gross

 

[labor of love]

Anybody remember that shig Petty maxim posted a while back? The knife was like 30 years old and originally was a 300mm suji or yanagiba. I was impressed.

 

[labor of love]

Anybody remember that shig Petty maxim posted a while back? The knife was like 30 years old and originally was a 300mm suji or yanagiba. I was impressed.

Found it. Check this out.

https://www.instagram.com/p/BcILGL7lwv8/?utm_source=ig_share_sheet&igshid=s88kspielwlm

 

[swarth]

I would buy a knife with that profile.