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Twigg

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About the same as that western Shig Kitaeji petty that came through BST a month or two ago.
 

JDC

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Years ago I asked a friend who is a blacksmith, "why don't you make stainless sanmai knives for easier maintenance?"

It turned out that laminating stainless with carbon steel is a very challenging process which requires special equipment and techniques. I'm not aware of another famous Japanese smith other than TF who does stainless clad by himself.

If stainless sanmai is already challenging, forging stainless damascus in-house is mission impossible...
 

Twigg

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I wasn't trying to make a statement on which is better. I really don't know. I posted the Shig petty as another example of a $1500 petty based on your post. I guess I initially took the meaning as: thats lot of money for a petty. Perhaps it was: thats a lot of money for a Haburn petty.
 

tchan001

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Whoops, only talks about forging the stainless damascus in-house. Not so sure about stainless damascus in-house on sanmai stainless core. Sorry.
 
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CiderBear

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Bernal has a Shig nakiri with saya!

On an unrelated note, keep an eye on BST. There might be a 230mm spicy Heiji gyuto with enju handle listed soon.
 

Slim278

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And I thought the one in BST was tall...

73.5mm, at what point would this no longer be called a gyuto? Pointy cleaver?
 

M1k3

Buy stainless! Sell carbon!
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According to Takeda, never.
And I thought the one in BST was tall...

73.5mm, at what point would this no longer be called a gyuto? Pointy cleaver?
According to Takeda, never.
 

josemartinlopez

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Dalman / Birgersson 240 collab now available. His new convex grind.
 

tchan001

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Jiro at Protooling
 
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