Recent content by Jville

So I guess you were right. Supposedly it is not dyed.

The maker originally said he forgot, but is now confident that it is spalted maple.

Does anyone know what the highlighted wood on the top right is?

Takeda cleavers are shiznit for bulk onions and great all rounders imho, but absolute champions of bulk onion prep. I have 3 my favorite for bulk onions is my small curvy profile AS classic.

Video or it never happened 😄.

Let it be noted. I always put notes.

Unless your are TF, you cannot not be a TF. It’s like if you chop up a shig and totally regrind it inspired by Toyama. It’s no longer a shig.

Every once in the while, I just like to say flippers suck. That is all. Bye now.

Looks great, what’s the steel?

Gibberish

What’s the grind look like on that cleaver?

He has the words mixed up on his shirt.

But, but according to the founder of the Chef Panko fan club it’s the only cleaver necessary everything else is just excessive 😅😂🤣. Nah, most people aren’t blown away by the shibazi around here, except that one guy. I can’t remember his name, but everyone knows who I’m talking about, including...

Super cool, I’m in and will follow.

Monosteel has always felt stiffer when it’s a thin blade than thin San Mai blades. Plenty of stiff thicker San Mai blades. Takeda is an extreme example of a thin flimsy San Mai blade, not saying they are all like that. But still a good example.