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Gesshin Konosuke

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UglyJoe

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Okay, now you are starting to piss me off...
 

kalaeb

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What the....that is nice! If I did not already have some green out waiting for a suji I would jump on that!
 

chefofthefuture

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Jon,

You know what's funny about this knife? I was thinking about ordering one almost exactly identical from you. The only difference is I was looking for something in the 225-240mm range to suit as a line knife. I bet that knife just dominates fish and meat butchering.
 

stevenStefano

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What would you say the advantages of the kiritsuke tip are other than it looking sweet as hell? Does it sort of reinforce the tip a little?
 

JBroida

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lol... its mostly just cool looking to be honest. I also like that it leaves the spine a little flatter for scraping the board and it generally means the edge profile is flatter (though not always).
 

Eamon Burke

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Plus, I find that a tip like that allows a knife to have a very fine tip at the VERY top of the point, but still plenty of meat behind the blade. Not sure that would matter on a knife this size. It just looks cool.
 
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