Pocketknives/Kitchen Knives/Fixed Blades
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Kershaw makes some cool stuff, nice pickup.
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Thanks gents, I’m really liking it a lot. Would love to see a smaller version as well. For those interested, here is a size comparison with a small Sebenza
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I love that thing. I miss my CRK. I had a large sebenza before I went all RHK crazy.
I dig the finish of it. Going to be a great slippy to carry.
Congrats on the pickup
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Really beautiful piece but it isnt supposed to be edged for practice correct? Could be a trick of the light, it looks sharp.
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Really beautiful piece but it isnt supposed to be edged for practice correct? Could be a trick of the light, it looks sharp.
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Really beautiful piece but it isnt supposed to be edged for practice correct? Could be a trick of the light, it looks sharp.
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Thx. No it just has the look, an Iaitō is edgeless. A Shinken would be a Katana with a sharp blade. (Usually) not for practising Iaidō katas. But necessary for Tameshigiri = cutting a cylindrical tatami mat.
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Really beautiful piece but it isnt supposed to be edged for practice correct? Could be a trick of the light, it looks sharp.
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Thx. No it just has the look, an Iaitō is edgeless. A Shinken would be a Katana with a sharp blade. (Usually) not for practising Iaidō katas. But necessary for Tameshigiri = cutting a cylindrical tatami mat.
Thank you for the info. I’ve googled a few of the performances on youtube and it’s impressive stuff.
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Zermeno Azrael
Awesome Edges CU and brass bead
Billfold by me
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I’ve run into a lot of these when I was inspecting fish filleting operations. The ones with the backsplash are nice because you don’t have to clean the walls unless you’re really messy, the problem is there’s a seam between the backsplash and the table. That is a potential harborage area for bacteria. Unless you really need wheels, they can be a pain too as they’re a harborage area and they get fucking disgusting. They’re a pain in the ass to clean. I don’t know what your regulations say, you might get away with gross wheels since they’re not a potential food contact surface.
I’d check to see if there’s a consultant you can work with to find the ins and outs of the regulations in the field and location you’re in.
You should also find out what kinds of sanitizing agents you have to use, I don’t know what’s required in AU. If it’s bleach, you’re could eventually have a corrosion issue even if it’s a stainless steel.
Then again I’m only a former FDA investigator, some around here treat me like I’m an idiot and don’t know anything about food safety.
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Well, to be fair, you are kind of an idiot…
