Oooft the seven layersRaquin makes a really solid work knife. Bonus yan
Also the ingredient that, by far, gives the best and most consistently blue / indigo patinaFinally used this Toyama 210. Who says you can’t be precise with adult-sized knives?
3mm crosshatches in eggplant
View attachment 368638
What are specs on the Eddie nakiri? Thoughts?Current rotation arranged lightest to heaviest
View attachment 368808
What are specs on the Eddie nakiri? Thoughts?
I’m in line for another custom
Have a 165 single bevel nakiri from him that’s amazing
Trying to decide if I want a full size single bevel, forged s grind or traditional convex
Specs:
180x63mm
238g
ApexUltra @64HRC
Desert Ironwood
Balance ~30mm from handle
The stew looks legit. What’s up with dead crabs though…Shihan A2 and HSC /// Cruwear = korean blue crab stew.
View attachment 368626
View attachment 368627
The live ones looked much deader…The stew looks legit. What’s up with dead crabs though…
My man, you got me kinda sweaty over hereFor today’a service…
Newham Magnacut Gyuto & Petty
My man, you got me kinda sweaty over here
Just need to add some feet pics and we got a party
Do you have a photo of that asymmetrical grind, or is it a true single bevel? I’m also in line for a custom and considering options!What are specs on the Eddie nakiri? Thoughts?
I’m in line for another custom
Have a 165 single bevel nakiri from him that’s amazing
Trying to decide if I want a full size single bevel, forged s grind or traditional convex
It’s a try single bevel he made…I think he was experimenting with different geometriesDo you have a photo of that asymmetrical grind, or is it a true single bevel? I’m also in line for a custom and considering options!