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AnxiousCowboy

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This is Watanabe paring and deba, masamoto yanagi, and suisin usuba. Not in the picture is a masamoto gyuto awaiting a handle. All white steel. They are all getting new handles eventually...

 

WildBoar

Home cook, knife accumulator
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Cool -- nice stuff! I do not have any traditional Japanese-style knives yet (nakiri is as close as I have -- no single belvels). Do you cut up a lot of fish at work?
 

AnxiousCowboy

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not at my current job, did a lot of raw fish at my last job, though...
 

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