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Exploring forging textures is one of the many places that we tap into our creativity. What happens with these blades is a true test of exploration while staying true to a blade that will perform, last a good long while and be a testament of good design. Looking forward to the day that I add a power hammer or press to the shop, so can deepen this exploration. -zack
Delicious
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People often ask us what a good knife set would look like. While we don't sell our knives as sets, I like to recommend these three styles. The Petty, Gyuto and Sujihiki. The Petty knife is the perfect size for everyday tasks, small enough to hold in the hand for pairing but still big enough to break down an onion. The second is the Gyuto or chef knife (Santoku being a good alternative) for when the Petty knife just doesn't cut it. And last is the Sujihiki or slicer, great for making thin slices of meats and can even be used for cutting sashimi (if you do not have access to a Yanagiba). •
These three are all beautiful examples by @yoshimi_katoh and are forged with silver steel no. 3
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