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- Apr 13, 2017
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- 1,801
The last of the culinary knives from this batch, a 52100 "gyuto" with a modified (beveled front) Wa handle in ebony/bubinga, red and copper spacers. This ones going to my wife's family restaurant for an appropriate amount of professional abuse.
I've primarily focused on outdoor knives but these (2 yanagiba and 2 gyuto) were real fun and I'll probably try some more in the future. Any tips/critique much appreciated.
I've primarily focused on outdoor knives but these (2 yanagiba and 2 gyuto) were real fun and I'll probably try some more in the future. Any tips/critique much appreciated.