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 Post subject: Re: Mizuno Tranjeno gyuto
PostPosted: Wed Jun 25, 2014 1:22 am 

Joined: Fri Jan 17, 2014 6:02 am
Posts: 276
I am on the poussin station right now, so slicing lots of cooked poussin every night


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 Post subject: Re: Mizuno Tranjeno gyuto
PostPosted: Wed Jun 25, 2014 2:03 am 

Joined: Thu May 29, 2014 8:38 pm
Posts: 1215
Interesting. My blade didn't really patina all that much with chicken (limited forcing though). No nasty yellow/brown, but no discernible build up either.



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 Post subject: Re: Mizuno Tranjeno gyuto
PostPosted: Wed Jun 25, 2014 3:11 pm 

Joined: Fri Jan 17, 2014 6:02 am
Posts: 276
This is close to 100 hrs of use on the blade, but ymmv


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 Post subject: Re: Mizuno Tranjeno gyuto
PostPosted: Wed Jun 25, 2014 3:16 pm 

Joined: Thu May 29, 2014 8:38 pm
Posts: 1215
That's is a hell of a lot of work for a couple of weeks! At home that would probably be a couple months for me. Either way, killer knife :D



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 Post subject: Re: Mizuno Tranjeno gyuto
PostPosted: Wed Jun 25, 2014 4:37 pm 

Joined: Fri Jan 17, 2014 6:02 am
Posts: 276
Wrapping it in towels soaked with raw beef blood (I had the grill guy save the blood from his tendrloin when he opened the cryos one day, was about a pint) will produce an extremely dark patina after a few hours. I did it with my masamoto HC suji. I didn't make sure that everything was coated evenly when I wrapped it though so it came out looking a little bit like Max Cavalera's shorts.


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 Post subject: Re: Mizuno Tranjeno gyuto
PostPosted: Wed Oct 01, 2014 2:53 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7577
Location: Madison Wisconsin
These have made it to the States and we should have them tomorrow. I'm excited to have these in the shop. They've been on my radar for a long time.



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 Post subject: Re: Mizuno Tranjeno gyuto
PostPosted: Wed Oct 01, 2014 6:31 pm 

Joined: Thu May 29, 2014 8:38 pm
Posts: 1215
Very cool! Looking forward to checking one out at some point.



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