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Dave that's so beautiful!!! Thank you!

I do this every year it seems. The stuffing changes every year. Sometimes I'll make country pate and stuff with that. Sometimes I'll do guanciale, parsnips and a blanched leafy green. I debone, brine, stuff roll and roast and it always turns out great. It's a little hard to get the stuffing even...

I'm in.

My carbonext came with the thinnest grind I've ever received in a knife. I love mine. Edge retention on mine is honestly pretty good. Easy to thin and sharpen. I love mine to death. I'm sure though that with a knife at this price point I could by another and be less than pleased. After buying...

Andre thanks for taking the time to do this write up. Your handle looks amazing, really beautiful work. Sounds like this knife is exactly what I thought it would be which males me want to get one.

I look forward to hearing more. I love blue 2 but wonder how this knife performs in it, edge taking, holding, geometry and stuff.

Anymore thoughts about this knife, Andre S?

Would just like to state that mine rusted. Wiped it dry with a semi damp towel. Left it inside the knife guard in my knife bag for two days and it had bright orange rust spots. A Carbonext can rust. Still love mine and would recommend it highly.

SOLD!!

SPF...

Up for sale is my Heiji 240 semi stainless gyuto. The knife has been used heavily in a pro kitchen and has been sharpened around 20 times. The price reflects this reality. It was kind of chunky behind the edge when I got it and it had some F&F issues that Jon Broida was more than willing to help...

Those are awesome. Love the extra handle length

Accidental post...Sorry wrote something and accidentally hit post when I didn't want to.

Thats what i thought at first too but i think those are the dimensions when it is rolled u. All the reviews remark about how large it is so I think it's much larger when you unroll it. Here's some other pics http://blog.timbuk2.com/2012/08/28/the-knife-roll-with-chef-johnny/

I am in need of a new roll for my gear for work. I have owned 2 Timbuk2 bags over the years and they are durable as all get out. I wondered if they made a knife roll and I stumbled upon this http://www.timbuk2.com/tb2/products/toolshed-remix-cycling-kit I was about to pull the trigger...

The reactivity of the cladding is the only downside on this knife in my opinion. I want another but I have a low tolerance for brown onions and cabbage.

Only 2 this time?

This is exactly my experience as well. I could be wrong but in my experience the most important part of maintaining the geometry of any double bevel heiji is to follow the bevels and thin well.

They are my favorites. Use mine every single day.

http://www.paulsfinest.com/Sakai-Takayuki-Aonikou-Blue-2-Carbon-Steel-Slicer-Knife-Sujihiki-240mm-9.5.html They don't deliver to USA but does this fit the bill?