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Thread: Proper sharpening is important

  1. #11
    Join Date
    Sep 2009
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    Quote Originally Posted by blwchef View Post
    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

  2. #12
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    Sep 2009
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    Quote Originally Posted by stevenStefano View Post
    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

  3. #13
    Join Date
    Jan 2005
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    Seattle
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    Quote Originally Posted by thombrogan View Post
    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.
    Brandon

    Professional Chef with European and Japanese training.

    My work. Mashiko Japanese Restaurant
    Proudly serving Sustainable Sushi since 2009!
    http://www.sushiwhore.com/contact.html
    *Please do not contact me through work email*

    Great site! Learn from the man
    http://youtube.com/user/itasan18

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