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Out of context: Reply #70777

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  • Khurram15

    Bought a brand new knife today. Hand crafted by Mr Fujii Keiichi, master forger, from Sakai in Osaka prefecture; centuries old blade-making tradition. Soooo proud of it, will be with me for life! Thinking about sleeping with it :-/

    Khurram 15Permalink
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    • Best of all, the merchant gave me a free 1-hour long seminar on knife craft and technique, and helped me pick my perfect blade. SUCH an honor.Khurram
    • why would someone downvote this? lolmoldero
    • Did you know, the microscopic serrations on a blade dictate the surface area of the cut on your food which dictates how much it oxidises/goes bad quickly?Khurram
    • thats more practical than the Bowie knife i just bought, i love the handle.moldero
    • The knife changes the flavour of the food! :O I'm going to make the best sashimi EVER. And you're all invited!! :D :D :DKhurram
    • yeah baby, I'll go shoot the fish!moldero
    • Use a finish rod! Or net! For GOD'S sake you'll ruin the fish!Khurram
    • *fishing rod, whoops :PKhurram
    • Beautiful blade!!!ideaist
    • haha, I have a surf pole, though I feel like when I spear them I earn it more, its less trickery and more workmoldero
    • + spearing bleeds them right away, so the fish tastes more fresh, though if the fish is big enough, I usually tag them in the headmoldero
    • Master forger, eh? Couldn't afford an original?

      :|      Nairn
    • Cool, is that a micro channel right before the edge??robotron3k
    • btw, if you're a vegetarian and offended by my blade, relax. You can also cut vegetables with it. Unlike moldero's Bowie knife which is only 4 animal slaughter.Khurram
    • The notes on QBN for NON pandemic-related subjects are keeping me happy right now.

      Thank y'all.      ideaist
    • Robo that blade is made of 2 steels, the line is where the outer steel ends and where the edge steel begins.ben_
    • The outer is likely a stainless or more malleable steel, the inner a harder, possible higher carbon steel.ben_
    • Go back for a wabocho, Khurram. He makes a great one.ben_
    • my Bowie knife is for people.moldero
    • Nice, such a craft.robotron3k
    • like my 5 katanas and 1 wakizashimoldero
    • no but seriously, I bought it for opening coconuts because machetes suckmoldero
    • beautiful example of Japanese craftsmanship. I also imagine it set you back a pretty penny, but more than worth it, this is a generational item_niko
    • His knives are on the affordable side of
      Japanese stuff. But depends on what your bar is set to.      ben_
    • How much is one of these knives?drgs
    • https://www.facebook…canoe
    • Not that expensive, this was $350-$400 depending on the conversion. Yep, they cheap stuff, he had blades going for over $1000, and I couldn't justify that.Khurram
    • You know your knives ben_! Steel outer, high carbon innerKhurram
    • The knife is also designed for left handed people like me, as the blade slopes tighter angle on one side to make it easier for a lefty to handle.Khurram
    • Thanks for joining Khurram - I better see some perfect blade work on your food posts!canoe
    • I visited a couple forgers in Sakai a few years ago, incredible men most of them in their 80s and stubborn as hell.martinadolfsson
    • This is one of them:
      http://www.martinado…      martinadolfsson
    • Khurram, before all this creative nonsense I wanted to be a chef. Still love cooking, and knives. Enjoy it!ben_
    • *bows to ben_* I'm a total amateur. This is my first proper knife ever and I'm stoked (as you can tell). Can't wait to post in your group canuck!Khurram
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