New threads and interesting conversations directly in your inbox. Sign up now and get a daily summary of the latest forum activities!
Bump and $190 shipped on Ginsanko petty
I’m all about that processed Brie. I hear this Takayuki Ginsan petty that’s for sale cuts through it perfectly.
Quiet haters. Processed cheese is legit.
None of my processed cheeses are for sale at this time.
My bad. Isasmedjan is sold. You should contact him here on the forum. He’s really great to talk to.
I like that handle a lot. GLWS
I’ve actually already owned this knife once. At the time I was working in a cramped space. It’s actually perfect for me now.
I literally bought a Toyama yesterday and I still want this one.
Hey guys the knife is actually 257mm length(custom order) plus it’s soft iron clad not stainless(gasp rare now)
I really like those videos. But early 80s Marco clips are the best.
Well I took the knife to the stones today. I didn’t find it to be hard to sharpen really. Of course it helps if you use a shapton pro 1k like I...
All knives are beaters :cool:
I feel like at some point maxim mentioned that shig core steel was finished w jns 6k....
Ciders looks like a santoku gyuto, interesting.
Is Marco Pierre White affiliated with any of these TV shows?
I thought you only use 58mm tall knives now?
Anybody have a 180-210 carbon petty for trade for the Takayuki? Would love a 210mm ginga wh2.
I dislike every single one that I’ve watched. Haven’t checked out the sushi one yet though.
Separate names with a comma.