Blade made by myself, Shihan made the handle.
Patina after a month or so of pro kitchen use. [ATTACH]
Looking to buy a couple of handles.
One for a 220m gyuto and a 150 honesuki.
Plain or interesting.
I've found some great old oak for insanely cheap by going to thrift stores. Chairs, small coffee tables, etc. Can be had for a couple of dollars.
Price drop to $300.
Comes in the original box.
Here are some handle measurements for those interested.
Looking to buy a new gyuto, preferably something not iron clad.
Straight cash or willing to trade my Watanabe (with cash added).
It's more just cutting acidic food for hours, with an ironclad knife isn't the best choice is my opinion.
Would keep it, but just going to switch...
I went and flew out to Chicago for a 2 day trial in Alinea, and they asked me to stay with an immediate pay boost.
Fly back out to...
Selling my 210mm Watanabe gyuto with a custom handle (redwood burl and kingswood with a silver nickel accent) and fit and finish touch ups...
Just did a 2 day trial in a 3 Michelin star restaurant.
My first task was to cut a quart container of perfect brunoise chile.
The finish from...
The edge that it gives has a great edge retention, especially on my A2 Shihan blades.
It gives my Watanabe much better edge retention than the...
Have been using the synthetic natural over the last month.
I found jumping from my Chosera 800 to it was too steep of a progression.
When I was staging in Pujol, they had semi-tanish cutting boards that were flexible, maybe half an inch thick.
They were incredible. No damage to...
Honestly not sure. It was completely rusted over, rust picked deep into the blade.
It was a fun little project. Great little line knife.
Found a Vintage sabatier at good will for 3 dollars.. Removed the bolster and thinned the hell out of it. Still really rough on the fit and...
South West, United States.
Also interested in a Gesshin 400.
Shihan A2 line and to a slightly lesser extent his 52100 line.
Definitely better than the SKD Yoshikane I had, though.
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