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3c70
@ChasnotRobert
Kitchen devil are fiskars now, I have a kitchen devil control either large cooks knife and or asian cooks knife that was a cheapy from asda when I was cooking at a friends and every knife was blunt. The blade is thin and quite flexi but great at fine or thick chopping and the rubbery handle stays in wet hands.
@sohi Thanks for the photos, it is really interesting. Stupid question but can I asked what you used to get the blade photos.
@3c70 Had the impression the knives and tool site sold decent stuff, shows how much I know (yeah look at my knife collection) Your mention of the art of making a Japanese sword have been lost, I remember (so probably made up to tell people) that the reason that folded blade was to increase the strength from variable carbon content raw material and recycled steel. It is amazing to me that the technique has been lost and cannot be matched with modern technology.