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And an upgraded handle https://www.aiandomknives.com/products/konosuke-fm-white-1-gyuto-210mm-ebony-black-horn-handle

Were you taking knife care tips from my mother?

I can 100% guarantee it's better than this Mateus Rose. There was a time in the UK in the 70's when this is what you uncorked if you wanted to impress your dinner guests. Thankfully times have progressed.

Look at that choil. One of the most underrated lines on KKF and I should know I've owned 5 of them and have 3 in my permanent collection. This looks like an exceptional example too. And yes it's iron clad W#1 and being FF its very stone friendly out of the box. Yet to find a low spot on any of...

Now thats a 'Masterpiece'. Every aspect is superlative, profile, steel, dammy pattern and handle. What a package.

But it hurts so good......That Yannick Honyaki.

I use one of these when camping. Works great. Like a mini oven

Perfect post spliff munchies buster

Now thats lateral thinking :)

Thats nothing. Think about the poor New Yorkers and their $2000 pizza's. If I was reheating that I'd probably fire up the big boi.

No one is arguing or saying they only microwave it. Convection heat feature makes all the difference.

where do you live? On the moon? $40 is crazy. Is that $15 for the pizza and $25 for delivery and tip, service charge etc etc

Thats a lot of energy just to heat up a couple of slices. Cheaper to buy a new pizza?

Throw it in the microwave and use the built-in grill to crisp it up. There's a specific program for reheating pizza. Simples

To see the Chattanooga choo-choo?:)

Nimble Catcheside 220 gyuto on Will's storefront. Comes with a Jnat kasumi finish and fingerstones to maintain the polish. Use "mailinglist48h" for a 10% discount (not sure if that means a limited time offer, but was posted today).

@JayS20, is that you? We should dedicate this necrothread resurrection to you.

They're made in batches so you might have been in the right place at the right time. At first blush it looks OK. Put your own edge on the blade and use it for a while. Looks thin enough to not need a regrind but you'll only know after cutting a bit of produce. Then report back.

Lovely.

I'm guessing these are the same as the etched ones from Miura.