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Unread 01-29-2013, 05:38 PM   #16
HeSmellsLikeSmoke
somebody shut me the fark up.
 
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Quote:
Originally Posted by landarc View Post
That being said, there are many great steels out there, and they can be either stamped or forged, that will be amazing knives. I just recently got a great little Tosagata knife from Tosa, Japan, it is a forge welded Hitachi white steel, inside of a Japanese black iron sheath. And it it a great little trimming and fruit knife. Under $100 too.
I recently bought two Tosagatas from Toso, one a Santoku and the other a Nakiri, both of which are certainally are a lot of knife for the money as landarc says.
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Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill.

Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener.

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Last edited by HeSmellsLikeSmoke; 01-29-2013 at 06:01 PM..
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