u/estchkita

The tree is still young 2 years old. I only got 4 fruits, and they much smaller compare to Dauphine. It will be ripen enough in a few more days.

柔らかくなって実が垂れ下がったからいけるかなと思ったらまだだった

でもちゃんとイチジクの味がしたし確かな甘みも感じた

200gぐらいかな

初めてだし味は期待してない

My brother in law is visiting to Japan later in this year. I thought it would be nice to gift gyuto to him. However, I only have unused 2 entery level stainless gyuto on my shelf manufactured in same factory, and I am not sure which one would be more appreciatable.

First picture is MAC HB-85 Gyuto Chrome Molybdenum 210mm

Second picture is Inoguchi Gin3 Gyuto 180mm

ピンポン玉ぐらいの大きさになってきた

収穫は真夏あたりかな

This is old style knife that no longer in production. Prior to bubble era, mountain regions of Japan grew mulberry trees to feed silkworm. This knife is designed to cut pile of mulberry leaves and occasionally used for noodle making.

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I found rusty one on Yahoo auction for dirt cheap and removed some rust before take pictures. Signature is 武光 請 古間 that reads as produced by smith or workshop named Takemitsu in Furuma, quality certified. Furuma is last place certified traditional artisan remains in Nagano pref.

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Blade material is unknown. There is high chance that this knife was produced before modern blade material such as Aogami and Shirogami distributed to blacksmith. Even in current horrible state, this knife can cut hard root veggies easily. After sharpening and polishing, I can probably use this to cut huge cabbage and hakusai or pizza. Unfortunately, this is single bevel for right handed, and I am left handed.

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Just retrieved couple of gyuto owned by my grandparents. Left is from store called Sugimoto in Tsukiji. I have no idea what balde material is. Right is from Minamoto Kanemasa in Seki city. They were at least 30 years old and not in best condition but still not dead yet. I have no idea what blade materials are.