SleepingBear said:That Watanabe Kintaro Ame is great.!!
I've never seen this done this way before...is this your work??
I've been so focused on folders, when maybe the answer is some good quality kitchen knives.........eeeeeeeyyeah...both!!![]()
No, came that way from Shinichi http://www.watanabeblade.com/english/special/sanadapeti.htm
He lists it under his special kitchen knives but I really think the cord wrap and the porosity of the steel make it rather "iffy" for sanitary reasons. (if you look at the blade under a microscope, you will see many small holes that could retain food particles, so I'd only use it on things I'm going to cook and then clean it very well). Polishing it on a natural waterstone really brings out the layering and makes it look really pretty though ^-^