Tom: Would an original [Brusletto] Morseth, and also currently manufactured Scandinavian three-lamination blades, be "San Mai"? Or is Japanese manufacture part of the phrase's definition?
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Why is Ichiro KD30-104 knife unsatisfactory?
- Thread starter Naphtali
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marchone
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That one is a 6 3/8”/160mm vintage French Thiernois Knife no longer in production. I just found another maker in Spain called Palleres Solsona that makes a few. I bought one through a Dutch seller that is shorter at 4.7”/120mm. I should have it in hand soon.
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That one is a 6 3/8”/160mm vintage French Thiernois Knife no longer in production. I just found another maker in Spain called Palleres Solsona that makes a few. I bought one through a Dutch seller that is shorter at 4.7”/120mm. I should have it in hand soon.
Very cool, I like that a lot. The blade is similar to a type of fish gutting/fileting knife I've used.
Matthew Gregory
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Don Andrade makes handmade versions of the French style you have represented in the middle of that photo - might want to check his work out.
That one is a 6 3/8”/160mm vintage French Thiernois Knife no longer in production. I just found another maker in Spain called Palleres Solsona that makes a few. I bought one through a Dutch seller that is shorter at 4.7”/120mm. I should have it in hand soon.
An old thread and very possibly a total troll, but to wrap it up with perspective:
The Hattori KD30-104 knife (below) was unsatisfactory as a kitchen knife because it, like every other outdoor hunting knife, is not designed for kitchen use.
For people who may not understand this concept, Hattori also makes knives for the kitchen. Which are very satisfactory in the kitchen but would be quite unsatisfactory out in the woods.
The Hattori KD30-104 knife (below) was unsatisfactory as a kitchen knife because it, like every other outdoor hunting knife, is not designed for kitchen use.
For people who may not understand this concept, Hattori also makes knives for the kitchen. Which are very satisfactory in the kitchen but would be quite unsatisfactory out in the woods.
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I agree. .25" stock is too thick for an onion, the blade will bind in the media. 1/8" or thinner is better for an onion.
Hunting knives are for skinning an animal. Cut some meat with it, not an onion.
Hunting knives are for skinning an animal. Cut some meat with it, not an onion.