Recent content by Hbeernink

I just read an article and boy do we have it backwards! All this talk about makers, and steel choice, and sharpening and grinds, and San-Mai vs honyaki... https://restaurantclicks.com/best-sushi-knife/ I'm so ashamed right now. I don't have any of these, despite the thousands+ I've spent on...

great discussion - thanks!

What's the notch in the base, blade-side of some sayas? Example in the pic- each of these are high end knives (doesn't really matter what they are, but you might recognize the stamp on the far right one...). 2 out of 3 have that little round saya notch near the pin. What's the story?

Curious but what do you see that makes it look like prelam? I've always seen prelaminates as having a relatively straight lamination line with hand forged laminates being more irregular- these look to be more like the latter.

Pm sent

Here's what it's looking like today - just cleaned up some patina and touched up the edge a bit. Not the best pictures but one of these days I'll get it into some better light IMG_3021 by Hbeernink posted Dec 24, 2019 at 8:04 AMIMG_3020 by Hbeernink posted Dec 24, 2019 at 8:04 AMIMG_3019 by...

this is mine. And yes, it's on a shig (the 'hello shiggy' continues to be a beast). Was a present for my lovely wife, who still uses it to this day (alternating with a gorgeous TX from Steffen) Glad to see the stuff of legend continues.

Thanks- funny it didn't show up in search, but found the mune discussion!

Is the tip particularly thin with the distal taper?