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Post by bryan on Jan 5, 2017 8:16:11 GMT
Anyway Bryan: could you say a word about the "pertrichor finish" versus a true Kasumi ? hihihi "petrichor" ... It started with a joke. My good friends did not agree with the term "kasumi", because I keep the raw part of the forge. For him, kasumi is completely polished. So we cut the pear in two ( sounds good in french , but i have no idea in english ) , and found a "new" word for that. pertichor It is the smell of the stone (or the earth) after a rain in the summer . sounds for me and for him , so i keep it.
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Post by BastlWastl on Jan 5, 2017 8:18:26 GMT
As i have always to admit that this knife is too short for my likes....
cool action btw...
Thank you for this,
Greets Sebastian.
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Post by bryan on Jan 5, 2017 8:26:59 GMT
if this on is too smalll , wait the sujihiki i have to do soon
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Post by BastlWastl on Jan 5, 2017 8:44:45 GMT
if this on is too smalll , wait the sujihiki i have to do soon sorry for highjacking your thread .... This is my favorite length: Greetings Sebastian.
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Post by zetieum on Jan 5, 2017 9:28:47 GMT
Anyway Bryan: could you say a word about the "pertrichor finish" versus a true Kasumi ? hihihi "petrichor" ... It started with a joke. My good friends did not agree with the term "kasumi", because I keep the raw part of the forge. For him, kasumi is completely polished. So we cut the pear in two ( sounds good in french , but i have no idea in english ) , and found a "new" word for that. pertichor It is the smell of the stone (or the earth) after a rain in the summer . sounds for me and for him , so i keep it. Great story! I like it. PS: couper la poire en deux = Halbe-halbe machen = to meet half way
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Post by zetieum on Jan 5, 2017 9:32:23 GMT
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Post by tastebomb on Jan 5, 2017 10:26:43 GMT
omg amazing what a coincidence, a knife from you was basically at the top of my list and I was just looking for a small gyuto as well!(wanted to order a fujiwara nashiji 195 this month) I TAKE IT thank you !! shoot me a email here : bryan.raquin @ mac.com have sent it via the contact form on your web page if that is ok
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Post by tastebomb on Jan 5, 2017 10:34:03 GMT
i'm normally a "big knife kinda guy" too(see the k-sab 30cm in my profile pic) but after analysing the cutting strengths/weaknesses of my current lineup to find my newest knife "need" a very short gyuto was the logical conclusion. there are quite a few tasks where even a 24 feels too large(especially when it comes to tip work), this is literally the perfect knife at the right time
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