- Joined
- Jun 4, 2011
- Messages
- 147









It has been my experience that blades with hamon look even better with years of patina, but that will be for you to decide.
Blade is ground to a very fine edge, near zero geometry. Spine is a touch thicker than some of the kitchen knives I've done, but has full distal taper, balances very well and is very light in hand.
Will be well suited to traditional French technique, leaving the tip on board, or to rapid chopping with blade in the air.
Handle is fiddleback rosewood with a burl ferule (possibly elder, I don't remember).
I'm asking $200.00 + 20 for insured priority mail. Pay-pal only please.
I'm happy to answer any questions, or to provide more pics.
Please pm if interested