Hey. So been resting on her laurels lately. Would there be any genuinely interested pros out there that would be interested in trying this one? I know it's lower end than most of you use but it's a fun blade that deserves more attention on the line of duty.
Rules:
-Pros only preferred. Will make exceptions where
reasonable.
-5 spots to start. First come first serve. Will extend if
need be.
- Each user will get a standard 7 day week of use. Please
feel free to take her to work.
-100 post minimum. No exceptions.
-$125 min. Insured.
-comment below of interested. I'll PM when the list is
compiled.
-This is my personal knife. My usual line knife. And very precious to me. Treat her like you would your own.
-sharpen only if you know how (goes without saying.) I will put an edge on before I send it out. I would prefer it however if you would NOT thin her out. I'd prefer to do that myself.
-last note. This knife is not made for hard root veg. With the season coming in please bear that I wouldn't even think of putting this through hard squashes or other veggies myself. Proteins and things like chives, peppers, intricate and light prep are where this baby shines.
So like I said if you'd like to try this out as a line knife leave a comment. If I can't get enough interested users in a timely (to be determined by me) manner I will ask the mods to close the thread.
Misuzu 160mm stainless clad bunka
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raleighcook15
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Re: Misuzu 160mm stainless clad bunka
I would be down if I was still on a veg station. Now that I'm meat , all I use is my filet knife and gyuto.