I'm pretty sure the only Carter Salty has is the shorter funayuki on his site - which he has always praised as being a really good knife. I don't think he had a Carter gyuto till now, and I'm betting he's planning on implementing these heavily into his rotation, and wouldn't surprise me if he was getting them for his employees to use as well, so buying more than one in his case makes a lot of sense.Why do you need two? Haha
Yeah, I was monitoring them for 3-4 hours and was surprised to see them still there, but I just couldn't get another 240.Works for me.
After buying one I came back a few hours later surprised to see they were still in stock so I bought another. Then I figured I should issue a warning.
Same here, I even went so far as to put one in my cart! However the Modernist Cuisine drained my quota of purchases that I can't afford for a few months :|Yeah, I was monitoring them for 3-4 hours and was surprised to see them still there, but I just couldn't get another 240.
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It's all personal preference. Just look at the Itou knives JCK can't keep in stock, as an example.How on earth could you like that handle...
On Facebook, Mark said it was Corian.I was thinking the same thing, PT. If the handle were the other way around, it would have looked nicer IMO. I don't get what that weird spacer in the middle is, though. It made it too busy for my tastes.
Unless he has gotten better, his don't seem to have as much taper and have much sharper edges.The handles look to me very similar to what Mark's woodworker makes.
From what Mark posted on his Facebook page, Murray did the handles:If Dave is right, it certainly would explain the inexpensive price (relatively speaking). Secondary handles lowers the cost, as Murray charges crazy fees for them.