Recent content by battlecry501

Just curious, why a non-black handle?

That's a very beautiful handle! Love olive wood, doesn't absorb water like other woods. GLWS!

It does look pretty awful. You can also see the screening boarders for the laser etch.

+1 for the minis, there's someone on eBay selling cut up SPs and Choseras. Not really big enough for heavy sharpening, but totally useable for razors and deburring.

Hi all, Anyone know which brands tend to have thicker western handles? I hear macs have comfortable handles, is that’s because they are on the larger side? Also, Merry Christmas!

Ahhhhh missed out on that deep impact!

MTC Kitchen has a 20% off sale right now. Free shipping over $100 for stones too.

Do sanmai knives usually have the outer steel wrapped around the spine?

Take your favorite gyuto, remove the handle and use the tang to hack at it.

What is a JML? Is this a JML?

I love the look of that taper! If it was stainless clad, I would be all over this.

I might very well end up with that. Thank you

Hello all, I'm in the market for a new gyuto, and I could not for the life of me find a stainless clad white #1/#2 western handle gyuto (besides TF). Does anyone have any suggestions? The steel can also be ginsan. Budget is around $300. Thanks.

This is like the "dropping an egg from the roof in a padded container" project from school. All we're missing here is a parachute 😆

After some digging on google, this seems to be in stock: Mukoita I, Cutting Techniques by Japanese Culinary Academy: 9784908325069 | PenguinRandomHouse.com: Books Not sure how reputable the website is, but the book seems to be in English.