Search results

Does anyone know what steel the Spär honyaki is made of?

May I know why? Is this more robust than the WH?

I thought your kidneys are already committed to a trade for kamon? How many kidneys you got? Getting suspicious theses are not the real deal

Can you post a link so I can save to my recipes file

Ah…shoes and bags? My SO asked me to check only one bag on a 12 day trip so she can bring shoes And I complied 😞

https://www.kitchenknifeforums.com/threads/atoma-140-sharpening-challenge.66744/

I think Julien posted that

Really cool that the geometry is forged in I’m sure more efficient but also more elegant! Loving it so far!

Not hating here but doesn’t the speed of the pull affect how well it cuts the towel? I’m sure there’s a physics formula involving friction, kinetic energy and burst pressure of paper A slow consistent pull would test the sharpness and apex better Similar to a straight push cut vs a draw cut on...

+1 for me as well

Seems like a lot more forged geometry instead of grinding

Spine Front Choil

Not home rn I’ll take on this evening

I haven’t used it much but seems like it’d be great for small veg prep Light and nimble

Nice mazaki 😝

It’s a super fun little nakiri. Haven’t really used it yet but test cuts are great It’s 155x61 with a s “grind” although the s seems forged in The Honesuki is robust but nimble Really loving all his works

I’m a texture guy so I really like it- but it triggers my tactile tick It’s a super cool little nakiri The s grind looks forged in and has a great taper

lol ill trade for some Heldqvist or Suntravel

Adding to the EddWorks family between Eddie and KnifeJapan pretty much covered all the bases

I emailed Tony He sent me an invoice