Recent content by Angus'Beef

Yoshihiro Gyoto (210mm) & Petty (135mm). Hammered damascus, VG-10, HRC of 59, Oak handles. Really liking the Japanese blades & western handles. A much better choice for first pieces of damascus wouldn't you say? Two different exposures: http://img27.imageshack.us/img27/4771/0266t.jpg...

TY for the recommendation. Looked at these guys earlier today. Very kewl stuff- I mean who can say they grip their knife with a Mammoth Molar Tooth? In all seriousness, a wild handle isn't necessary. Although damascus is. If we are talking about that kind of cash... I won't have $400 readily...

http://www.youtube.com/watch?v=BJ7NVjZ-Eyg I wanted a cheap/first damascus. Whoever jacked it up to $86 saved my ass. Oh and, you guys did too.:laugh:

Haha damascus boomerang. That's high class. :puke:BLADE THICKNESS: 4 mm Approx. :puke:Hardness: HRC 48 to 50 :puke:EDGE: NO SHARP EDGE (BLUNT) When I first found this knife for sale in eBay it was $25, now its $86. I was thinking I could give it a shot as a utility knife for light tasks...

No, not that... Zombie Killer :rofl2:

Your right about that, 48-50 is low. With proper care I think I could maintain it's edge. To me, the knife's design is unique among other customs I have seen. There is a sashimi knife with a HRC of 60 I'm looking at also...

It has the profile of a chef knife with no sort of bolster that meets the cutting edge. Yeah, you could call it a kitchen knife.

Hello Kitchen Knife Forums! While searching for information I found you guys. Browsed the forums, saw some good posts, & decided to join. I'm no professional, but I do have an interest in fine cutlery and enjoy cooking at home for myself & the family. ;) Lately I have considered buying a...