We can't be friends anymore.Here is my Fu-Rin-Ka-Zan.
150mm petty with a hagane if ZDP-189.
Impossible to sharpen but holds an edge for months. I use it daily. Some stone scuffs are visible.
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Your too high class. Maybe that was too high in class. Screw it. Class get high.We can't be friends anymore.
Honestly appreciating your collection. Glad they are being used. Happy I get to show the wife I'm not the only fool with a penchant for quality craftsmanship.More blade candy.
Top: Takagi blue #1 honyaki santoku (Japan Woodworker had a sale! Win) on which I have done a fuckton of blade thinning. Not my best work but the knife is wicked sharp and doesn’t wedge in food any more.
Middle: 330mm takobiki, eBay find, supposedly a blue #1 honyaki from Sakai Takayuki and I believe it.
Bottom: 270mm kasumi yanagi ( white #2 with reactive Damascus jigane) from YoshohiroYauji that I took up to 10000 grit a coupla weeks ago.
I love the feel of those salmon scalpels gliding through some fish, and the cut has that shiny “good sushi place” look.
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I simply love the feel of a Japanese blade. There is a glassy hardness to the steel that Western blades simply don’t get unless you drop four figures on, say, a Carter.Honestly appreciating your collection. Glad they are being used. Happy I get to show the wife I'm not the only fool with a penchant for quality craftsmanship.
I’ve never cooked a home. Recipe?Thank god I'm a home cook.
Roasted, fried, poached or open pit?I’ve never cooked a home. Recipe?
My renter in the desert is some of eachRoasted, fried, poached or open pit?
We had the electrical upgraded. Still have 9 smoke alarms.My renter in the desert is some of each
That makes no sense to me, I have a friend that sued the city of Beverly Hills because she tripped over a broken sidewalk and injured herself.a government entity and is protected
@DustyDuke i was sending a txt and I was typing, Dustin and DustyDuke popped up as a suggested word. Lol wtf