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Suisin Shiro-Hayate

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sw2geeks

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My 300 Suisin Shiro-Hayate made short work of some homemade pastrami, I wonder what knife they use at Katz's?





 

Deckhand

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Nice knife, nice background wood, nice crust on the pastrami, nice photos.
 

Andrew H

The alleles created by mutation may be beneficial
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That's a beautiful knife. Have you sharpened it yet?
 

sw2geeks

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That's a beautiful knife. Have you sharpened it yet?
No, not yet. When it is time I am sending it to Dave. You can tell by the thin slices of pastrami that it is still razor sharp. I was told the white would hold an edge longer. It is not a knife I use every day, I pull it out when I need something really sharp or taking some nice food pictures. I have had it for 4 years now. The first year I was afraid to use it and mess up the finish, but I got over it and am using it more now.
 

sw2geeks

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Nice knife, nice background wood, nice crust on the pastrami, nice photos.
Thanks! That cutting board was a steal, it was like 20 bucks at an Asian market (of course that was 10 years ago).
 

geezr

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pastrami looks fantastic :hungry: - nice knife :knife:
is that an ironwood board?
 

bieniek

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thatis one hell of a sexy blade. Very cool looking grind
 

stereo.pete

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Great post as always, I am getting very serious about purchasing my first single bevel and these posts are really edging me on.
 

Duckfat

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Nice knife and the Pastrami looks great!

Dave
 

Citizen Snips

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i love carbon yanagi's reaction to hot pork. i used my white 2 to slice some grain mustard rubbed pork loin and...wow
 

sw2geeks

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From the patina it looks like I am only using half my knife...
 

phan1

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Nice! Hayate in white #1 isn't too common.
 
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