Interesting, has the Takamura brothers symbol on the L side of the blade without the rest of the kanji normally found on the Takamura offering-which is found on the R side of the blade, and has some other kanji on the R side of the blade. So, looks to be made by Takamura and rebranded.
Eating lots of carnitas street tacos, made more pico today.
Used a Masamoto VG 210mm gyuto.
This knife is a rockers delight.
Spine at heel: 1.91mm
Spine half way: 1.75mm
Spine 1cm from tip: .92
Curvy profile from end to end, no flat spot but great at rocking...
Made some more salsa today, pico de gallo, no mango yet, it's still ripening.
Used an Akifusa srs15 210 gyuto,
Spine heel 2.68mm
Spine half 2.03mm
Spine 1cm tip .72mm
A sweet well made knife with a high level of...
150 petty, 180 and 210 gyutos.
The cladding is a soft stainless. I bought the 210 used and it is quite a bit more scratched than the others which I have used quite a bit. I clean mine with a blue no scratch Scoth Brite sponge, the blue sponge still lightly scratches the knife but not anything...
Wow, you guys are a lot more sophisticated than me. I use serrano and jalapeno in salsa, dried red Thai chilies in Thai and Chinese food, chili oil in chinese food, Fresno peppers in salads, canned enchilada sauce, and red pepper flakes on pizza.
Kershaw Ken Onion Leek, used, from ebay. Other than multi tools for fishing and back packing I haven't bought a pocket knife in over 40 years!
Needs to be sharpened, what do you guys use to sharpen pocket knives? I have a Smith 400 grit diamond coated rat tail that I bought to sharpen serrated...