- Joined
- Apr 14, 2011
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Probably like a lot of people here I'm always looking to try something new, which means I end up with a lot of good knives I'm not really using. These are a couple.
Not sure what to call the larger knife other than a hybrid gyuto/santoku 215 mm long heal to point.
The other is a heavier roughly 5/32-inch thick double ground deba type knife 195 mm long. The maker told me it was for cutting up chickens and meat when I bought it but I have a couple of other knives that serve the same function.
$125 each and I will pay postage to anywhere in the U.S.
Not sure what to call the larger knife other than a hybrid gyuto/santoku 215 mm long heal to point.
The other is a heavier roughly 5/32-inch thick double ground deba type knife 195 mm long. The maker told me it was for cutting up chickens and meat when I bought it but I have a couple of other knives that serve the same function.
$125 each and I will pay postage to anywhere in the U.S.