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Cheers, I treat them terribly, most are stained to fuck other than the yanagiba which lives in its box. Thought I’d delve into my emails and photos to remember what I’ve actually got…
L-R- Sabatier 1970’s Stainless Serrated
- 1950’s NOS 14” Sabatier Chefs knife
- Takayuki Doi 300mm Yanagiba Saya
- Takeda Nakiri Aogami Super Steel
- Tadafusa Aogami Santoku
- Takeo Murata Paring Aogami
- Toribe Scissors
- Sabatier 1970’s Stainless Serrated
I think it’s fair to say this oak is well seasoned.