Originally Posted by blwchef
Very nice work! And folks thought I was crazy when I started rockin' the Kanemasa E series and Fujiwaras instead of some $300 ultra laser blade.
I use the same ones and even a carbon kanemasa 300 carbon Suji plum numerous guytos and 4 or 5 different funiwaras all carbon. I love em. Jm ullman
Originally Posted by stevenStefano
Nice video and it is something I haven't really seen before, good idea
Thank u and I apologize for the clarity but I phones and Facebook and a few others don't mix u kind of have to go around the rules. Jmbullman
Originally Posted by thombrogan
I think it was when you sold off your second Aritsugu A-series 270mm wa-gyuto that your sanity was questioned. Just sayin'...
good point....... good point sir. Twas a hasty bad decision.
Professional Chef with European and Japanese training.
My work. Mashiko Japanese Restaurant
Proudly serving Sustainable Sushi since 2009!
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