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Some prep with a Shi.han
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DrD23

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Yep, this one is ss-clad 52100. It's the only line I've tried, but I've heard great things about the mono 52100 and the aebl as well.
haha yes ive only heard good things about all of them, hense why I can't decide 🤦‍♂️
 

deltaplex

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How do you like the Sab? I've been thinking about getting one, but worried it might get overshadowed by my Jknives and not used much...
I'm really liking it, even in this one's "still needs work state". It's markedly different than any of the Japanese knives I have (significant distal taper, low heel height, profile that lends itself to keeping the tip on the board) and since I tend to adapt my technique to the particular knife, it's a nice counter point to how I use the mostly Japanese blades in there.
 

Acidfly

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Finally got around to putting the handles on the Hado Sakai Junpaku and the Tetsujin Hamona.

Tetsujin 240mm is Blue #2 with iron clad

Hado Sakai 240mm is Shirogami #1 with stainless clad

Yu Kurosaki 240mm in HAP40
 

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HumbleHomeCook

Whiskey for my men. Beer for my horses.
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@MSicardCutlery honesuki in 52100 superbly executing the job it was designed to do.

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I love this knife! I love the length of the blade we decided on. I love the grind. I love the nimbleness. I love the sealed handle and sharp, bone-scraping spine we decided on. I love the height and the heel. Granted, Matt allowed me to put a lot of "me" into the knife so I'm no doubt biased but the execution is excellent and of course Matt directed several choices as well.

I know I get on my "break down your own chickens" soap box from time to time but I'm gonna again. This was two chickens. Came home from work, changed clothes, cracked a beer and grabbed the two air-dried birds out of the fridge. In a smidge over thirty minutes I was full done. That's getting the bags out and labeled, opening the birds, knife work, sealed up and everything cleaned and tossed. The actual cutting is probably about six or seven minutes total. $24 total for the two birds, again, air dried quality chickens and a half hour of my time.
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tostadas

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Y Tanaka b1 from migoto. I really liked the profile, stiffness, f&f and handle proportions on this knife but it felt a bit clunky in performance. Sent it to Ryan at district cutlery to supercharge the grind for me and now it feels excellent.
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