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Never used that brand, but as long as the geometry and ergonomics are great, that's the most important for me, then steel.
I've held and used...
It's a yoshihiro deba. It's used to cut through thick bones, like tuna.
Aa much as i carry
If I had to write a lot, I would go with one of those on the list, as they have rubbery grips and comfortable.
I'm a chef, so I don't do too much...
Just installed this beast. Wow.
At home, I use a stainless steel knife. It's still very sharp.
I wash them constantly, as they're used to cut fish.
I sharpen them every morning, with several grits of water stones. 1000, 4000, and 8000....
It's a 270mm yoshihiro yanagi suminigashi (damascus) kiritsuke (sword tip).
It's white carbon. Total edge bevel is 11°, it's very very sharp.
Yoshihiro yanagi (sumingashi damascus, kiritsuke sword tip?
Got a ribeye dry aging in the fridge for tonight.
Dogs just got steak, they'll have pork for dinner.
Sadly, just water.
Cardiologist says I have to avoid all alcohol and caffeine.
Been getting bubbly water lately.
I don't edc this anymore, but stays in my car, I'm always near my car anyways. Also keep a bag of tools in the back.
No dates, auto, and simple.
To see what my dogs were chasing in my yard tonight. Few weeks ago they killed a racoon.
Am I the only one who dislikes tactical and the look of tactical pens?
This is as tactical as I'll go.
Always my sebenza. And my work knives of course.
What I do for a living
They do make a great knife, but maybe quality control is lacking.