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  1. chefcomesback
    Post

    240mm San Mai gyuto

    Not yet
    Post by: chefcomesback, Jun 12, 2015 in forum: Tansu Knives
  2. chefcomesback
    Post

    240mm San Mai gyuto

    Another shot of it in day light [ATTACH] [ATTACH]
    Post by: chefcomesback, Jun 12, 2015 in forum: Tansu Knives
  3. chefcomesback
    Post

    240mm San Mai gyuto

    Thank you guys
    Post by: chefcomesback, Jun 12, 2015 in forum: Tansu Knives
  4. chefcomesback
    Post

    240mm San Mai gyuto

    Thanks Al , i kept telling myself not to mess it up many times
    Post by: chefcomesback, Jun 12, 2015 in forum: Tansu Knives
  5. chefcomesback
    Post

    240mm San Mai gyuto

    Thanks brother ;)
    Post by: chefcomesback, Jun 12, 2015 in forum: Tansu Knives
  6. chefcomesback
    Thread

    240mm San Mai gyuto

    I believe this guy deserves it's own thread . 240 mm sumingashi gyuto forged from takefu shiro core steel , water quenched around 62-63 hrc . I...
    Thread by: chefcomesback, Jun 11, 2015, 20 replies, in forum: Tansu Knives
  7. chefcomesback
    Post

    Three gyutos

    I believe Jon doesn't disclose the steel type for variety of reasons which I understand . A new alloy that was done right gets called " super...
    Post by: chefcomesback, Jun 9, 2015 in forum: The Kitchen Knife
  8. chefcomesback
    Post

    Project Gallery

    Thank you , will do with pleasure :D . I have few more nice ones coming up soon , two Stainless clad 52100 I have done at Bill Burke's and 2...
    Post by: chefcomesback, Jun 8, 2015 in forum: Tansu Knives
  9. chefcomesback
    Post

    Project Gallery

    I have sold my yoshi suji and realised I have a busy next week in big dinners coming so I made myself a tall 280mm suji , forged from 52100 at low...
    Post by: chefcomesback, Jun 8, 2015 in forum: Tansu Knives
  10. chefcomesback
    Post

    What's cooking?

    I think they came out all right , cooked in veal jus ;) [ATTACH] We skimmed the fat , cooled the cheeks in their in braising liquid overnight ,...
    Post by: chefcomesback, Jun 8, 2015 in forum: Food and Drink
  11. chefcomesback
    Post

    Stainless and gidgee chefs

    I like the profile , and the gidgee ;)
    Post by: chefcomesback, Jun 7, 2015 in forum: Knife & Gear Galleries
  12. chefcomesback
    Post

    Project Gallery

    Thanks Al
    Post by: chefcomesback, Jun 6, 2015 in forum: Tansu Knives
  13. chefcomesback
    Post

    Project Gallery

    It's getting there [ATTACH]
    Post by: chefcomesback, Jun 6, 2015 in forum: Tansu Knives
  14. chefcomesback
    Post

    Welcome aboard!

    Welcome on board
    Post by: chefcomesback, Jun 6, 2015 in forum: Houston Edge Works
  15. chefcomesback
    Post

    Project Gallery

    Thank you
    Post by: chefcomesback, Jun 4, 2015 in forum: Tansu Knives
  16. chefcomesback
    Post

    Project Gallery

    Thank you Alex , they were made because of lack of equipment but became my signature handles I guess
    Post by: chefcomesback, Jun 4, 2015 in forum: Tansu Knives
  17. chefcomesback
    Post

    Project Gallery

    [ATTACH] 245mm sumingashi gyuto , musk ox horn ferrule , copper and walrus tusk spacers , bimble burl handle and musk ox horn end cap
    Post by: chefcomesback, Jun 4, 2015 in forum: Tansu Knives
  18. chefcomesback
    Post

    Project Gallery

    Thanks Al
    Post by: chefcomesback, Jun 4, 2015 in forum: Tansu Knives
  19. chefcomesback
    Post

    Welcome Mokuzo

    Welcome on board , let the saya madness begin ;)
    Post by: chefcomesback, Jun 4, 2015 in forum: New Member Check-In
  20. chefcomesback
    Post

    What's cooking?

    Please do , meanwhile: I love these fatty cheeks :D [ATTACH]
    Post by: chefcomesback, Jun 3, 2015 in forum: Food and Drink
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