2:38:16the metal type should be stamped on it somewhere
2:38:26i thought carbon steel was easy to maintain
2:38:34Cooking stream with the knife
2:38:34Is that the name of the guy who forged it
2:38:40at least its not a kamikoto thats a sham
2:38:42i use stainless steel anyway
2:38:51im the most cautous person i know and that thing spells my name 10x
2:39:00do you have a nickname for it yet
2:39:13Keep away from children? How come you have it then?
2:39:17it sounds like it's a nice knife
2:39:25maybe we find a cure or trader or someone dumb enough to buy it next trip
2:39:44if it's a nice knife it can be worth that much
2:39:48fairly normal price if it's legit
2:39:52ive seen knives go for like 500+
2:39:58100-200 is about right for a good knife but I just have okay knives
2:40:02honestly its not that crazy. chinesium works for me tho
2:40:03most people wont be able to tell the difference tbf
2:40:05its probably a chineseisum blade
2:40:10Every princess needs a knife or two
2:40:39that's called upselling to make you pay more for a different product
2:40:47Their mid-range lines (like the 33-layer Damascus Gyuto or Santoku) offer great value — sharp out of the box, good edge retention, and beautiful.
2:40:49@ModelAlex001 a knifeman's gotta do what a knifeman's gotta do