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Tangetsu
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Kiya rugby full bolster

Disintegrated tang

1mm 80mm from tip
0.6mm 30mm from tip
2.4mm at heel
180mm x 36mm tall

Only the second full bolster japanese kitchen knife I've seen. Got this a couple weeks ago. Steel is like masakane and springy, less stale feel than masakane sometimes is. Remembered to share this while thinning some other knives

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Kiya rugby full bolster

Disintegrated tang

1mm 80mm from tip
0.6mm 30mm from tip
2.4mm at heel
180mm x 36mm tall

Only the second full bolster japanese kitchen knife I've seen. Got this a couple weeks ago. Steel is like masakane and springy, less stale feel than masakane sometimes is. Remembered to share this while thinning some other knives

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I feel like this is what TF aspires to be in the handle/tang department.
 
How’s that grind in use for a lefty? Great blade.
I’ve no issues, haven’t noticed any steering for me. Really happy to have brought this in from the cold—such an impressive cutter; heavier than what I’ve been using lately; cuts with authority.
 
I've polished bevels on the Manaka cleaver and burnt boring walnut handle. I've tried to burn it in a type of a gradient from light roast to fully burnt but it turned out to be harder than I thought. I'll try to even it out with sandpaper.

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Is the grind on this similar to the convex walnut handled ginsan ones they did a while back? Will have to keep my eyes out for a restock if so...
If the convex walnut was myojin, then no I don't think so. These have more convex with a thick-midweight grind similar to a kaeru ss in terms of thickness along the edge. With better grind ff. It feels like a stainless beater almost.
 
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