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Took the edge guards off today.
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Top left, Sakai Kikumori 210mm Nihonko
Top right, Shibazi F208-2
 
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A5 wagyu for our new outlet launching. Got larger cuts like this it needs to be super cold when you process it or it melts.
 

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Fitted up my new Kyohei Shindo 210mm with an lightweight curly maple handle to maintain as much forward balance as possible. This handle was part of my initial experiment with acid treating the wood to pop the color and grain. Then figured I might as well clean up the spine/choils and polish off the stock sandblast.

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Okay peasants. My finger is on the trigger. Nakagawa myojin b steel dammy or Hado b1 dammy. Which one should I get and why? (240mm gyuto)
Or should I get both?
 
Fitted up my new Kyohei Shindo 210mm with an lightweight curly maple handle to maintain as much forward balance as possible. This handle was part of my initial experiment with acid treating the wood to pop the color and grain. Then figured I might as well clean up the spine/choils and polish off the stock sandblast.

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Fuggin love this one. What was the weight of handle/final weight?
 
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