Absolutely extraordinary, the forging process was interesting but as professional chef, I was simply stunned at the precision, quality, professionalism and lack of wastage when it came to the fish butchery!!! I've seen sushi quaified chefs with decades of experience fall behind by comparison, especially when it came to the tuna and marlin skinning, just spectacular! Don't get me wrong, i have incredible respect for those that go through and complete that kind of intensive and rigourous training, but boy oh boy, the skinning of that tuna was immaculate! A++ Thank You!
I was a sushi chef for many years and thought Japanese knives were the gold standard. Like the tuna carving shows and those guys go thru dozens of different knives to carve a whole tuna. After seeing this I realized the dozen Japanese knives used to carve tuna is just for show. You really don't need that many knives, this knife is so much more efficient.
Although he has a very sharp cutting tool, you cannot deny that this guy is very skilled with the knife and very experienced. No wastage of fish with his razor sharp blade.👍⭐⭐⭐⭐⭐
This shape is ridiculous same as the brutal sharpness, then you realize how it is used to cut those tuna, it makes so much sense, every inch of its blade is utilized in the proccess. Brilliant.
At first the shape of the knife kind of seemed a bit weird looking to me but after watching him break down those fishes, it gave me a clear idea of why it was shaped in the way it was , made me appreciate it 👌🏽💪🏽
The issue with the world. People see something they know nothing about and their first thought is its dumb or weird. Glad your mind is open enough you watched the whole video and were able to learn why the knife was shaped like it is!
from what I saw, that rounded shape allows for backwards and forward ripping (or slicing ) as other knife shapes only allow for backward strokes. the hefty, fat blade design allows it to be used for power chopping just like the traditional cleaver. this knife is born to slay the big game!!!
@@The_Cat_Authority plenty of other issues in the world. Of course people are going to be intrigued by something they haven’t seen before. It’s human nature
@@DrozGodhammer this is what I’ve come to think of this knife. I was always curious why this shape was used over a chef/fillet knife or something like that
@@stefpix Deba knives look like they're only ground on one side, and they also have less curvature in the blade and a pointy tip. They're also not this wide. This knife is strange looking. It is so wide that looks like a paddle.
Its because of the weight the knife has. It helps cutting to the fish easier because of gravity the amount of steel and shape brings. Makes a very large and strong fish cut easier.
This is very much like the Japanese artisan machinists that make the most sublime machined parts with crazy minute tolerances that far out perform anything from mass production units. These guys are masters of their art. I totally love these guys. Their attention to detail is utterly mind blowing.
One of my favorite knives to break down fish. Takes an edge easily, and stays sharp. Luckily I was able to find an online seller who make these knives in Taiwan and ships to the US. I purchased the small and medium, and they were sold out of the large. Kind of difficult to obtain if your outside of Taiwan.
The finished product and what he probably gets $$ for them is well worth the effort also. I have hobbies also that I like to do plus make money with. USA here
@@end.olives No, did I say that?? You drew that conclusion. I stated how one can come up with a totally different solution for the same task. Japanese draws upon their sword tradition, with a thin, long blade, cutting with a drawn motion. While this design carves like a butcher knife, a scalpel, utilizing an arc. Both have the mass but concentrated totally different. The only superiority is in price/cost per unit.
@@end.olives You know less than I do, buddy. At least I'm a professional engineer, with an open-minded analytical approach. How much stuff have you designed? From your close-minded comment, likely nothing significant.
Awesome blade! Here in the Philippines we use automobile leafspring materials locally known as “mulye”. Quite tough material and budget-friendly. I once purchased a cleaver at a cheap price of Php 300 or approximately USD 5.5.
It is a common philosophy in Chinese kitchens, one knife for (almost) all cutting purposes, and one wok for (almost) all cooking purposes. 😂 Absolutely brilliant skill and craftsmanship 👍🏻👍🏻👍🏻
such a nice cleaver-ish knife....love how effective it is...push and pull strokes...so different from Japanese kitchen knives and even Chinese cleavers.
@@yyt101 Taiwanese is not Chinese....don't be stupid by trying to make a point. I know the differences between Cantonese style vs Northern style knives...and this is purely Taiwanese cleaver. There is a Canton pig cleaver similar but not the same.
@@張一-p4i I wouldn't call this knife forging high technology....moreso, a lot of pride in the craft of knife making. High technology would be CNC plasma and CNC grinding for mass production.
When I first saw this knife, I was impressed. Speaking of dismantling tuna in Japan, it is a long knife like a sword. I was surprised to find that the skin, head, and bones were cut with this knife, which is easy to handle and has a small turn. How much will it cost?
@@みやび-i3mThank you, dear Lolita. I'm sorry, but that's not it.But this knife is used only for cutting large fish, for example, marlin or tuna, its shape is specially made for this, so that it works like an icebreaker, but very sharp. It has some name of its own, but I haven't learned it in 2 years, although there are a lot of claims, the only thing I could find was the abbreviation "GCL"
En realidad un cochillo solo está bien afilado después de afilarse, ya que cada uso lo desgasta y hay que estar reafilando y asentando casi cada vez que se vaya a usar. La mayoría de los cuchillos cortan más por geometría y por la fuerza que se ejerce en ellos, como una hacha, que por realmente estar bien afilados.
In riilidid in cichilli sili isti biin ifilidi dispiis di ifilirsi, yi qui cidi isi li disgisti i hiy qui istir riifilindi i asintindi cisi cidi viz qui si viyi i isir. li miyirii di lis cichillis cirtin mis pir giimitrii i pir li fiirzi qui si ijirci in illis, cimi ini hichi, qui pir riilminte istir bien ifilidis. Así te ves explicando obviedades
Весь пафос этого инструмента раскрыт на 11:05 минуте 😆😆. При производстве при обработке этого инструмента на наждачном станке очень большое искро оброзование что говорит о не высокой твердости метала, поэтому эти топоры делалют с очень большим телом с запасом для частой заточки. И сколько нажей использует человек при разделке одного тунца не кто не говорит но на 11:05мин водно что их там 4 и после каждого этапа разделки они правяться, p.s короче ерунда мягкая а не нож
Да просто пипец. Из СТ-3 вырезал мясницкий топор, ну хорошо рыбный, который десять раз за смену точить надо будет. Это конечно кузнечное искусство. Но за то точно повторил флрму образца. Блин, он кромку режущую шабером доводил и стружка крупная летела, т.е. твёрдости металла нет, нет совсем, такую сталь ещё называют "марки МГ", мягче сами додумайте чего. Любого Российско-Советского сельского кузнеца за такой нож наставник выпорол бы, и неоднократно...
Большое искрообразование говорит о высоком углероде в составе. И да, только идиот будет обтачивать на наждаке такую железяку после закалки, так что вывод о невысокой твердости правилен, но только на этапе обточки заготовки. Можно даже обычный гвоздь закалить до твердости стеклореза, если есть нужда, так что не надо хаять мастеров.
Он не только из-за мягкости такой широкий, там нужен вес, чтоб махать, как топором. Судя по тому, как они жонглируют рыбой - посоны знают, что делают, так что я бы сильно с дивана не кукарекал.
Shut up dude it’s his own kind of craftsmanship and deserves some respect no what, because the person is always learning from each piece they’ve made and getting better every time.
Watching this makes me cry.. i used to buy the salmon bones, fins, tail and sometimes the head when i was still a struggling young man.. makes a great soup to be enjoyed by the whole family😅
@@Seneka008 Ну... газету резать можно и "ножом" из арматурного прутка, правда через каждые два реза точить придётся ... Судя по закалке и отсутствию отпуска - режущая кромка перекаленная, точно выше 60 hrs и потому хрупкая , именно поэтому в месте применения стоит станок для охлаждаемой заточки.
Мастер--молодец,но ролик бесполезный,для меня,во всяком случае. У меня нет хорошей стали и кузницы,поэтому сделать себе такой нож я не смогу. А просто посмотреть нет смысла. Мастеру --почёт и уважение.👍👋👋👋🤝
從用刀者使力、速度、及切口平齊來看，確實跟手術刀一樣鋒利，比我在香港漁市場看過的，更快更鋒利，利害 ! 👍 👍 👍
這是砍刀 鋒利其次 重點是砍大魚的時候會不會崩刀 硬刀隨便磨磨就很利 但是不能砍硬物 外行人才看鋒利度
但是，
用這種殺豬刀只適合在地上殺魚。粗魯的把魚當成牲口。
日本人把魚當成食物，他們不會在地上殺魚。
☝️各國風俗民情不同 沒必要以自身眼界 強加比較判定優劣... 那日本愛吃生食 是否可視為未開化民族？
@@謝正榮-g1t 日本也是把黑鮪魚放地上殺 頂多是加個木棧板 我16-17年就在日本殺黑鮪魚 你沒見過不代表沒有
@@謝正榮-g1t 杀条鱼都要媚日，真有你的
作る人も使う人も素晴らしい技術
I could literally watch this all day.
Absolutely extraordinary, the forging process was interesting but as professional chef, I was simply stunned at the precision, quality, professionalism and lack of wastage when it came to the fish butchery!!! I've seen sushi quaified chefs with decades of experience fall behind by comparison, especially when it came to the tuna and marlin skinning, just spectacular! Don't get me wrong, i have incredible respect for those that go through and complete that kind of intensive and rigourous training, but boy oh boy, the skinning of that tuna was immaculate! A++ Thank You!
Same here...I was amazed how clean and effortless it seemed, as well as such minimal waste...insane
ฃ
Almost like a multi tool lol. Specially for de-scaling.
I was a sushi chef for many years and thought Japanese knives were the gold standard. Like the tuna carving shows and those guys go thru dozens of different knives to carve a whole tuna. After seeing this I realized the dozen Japanese knives used to carve tuna is just for show. You really don't need that many knives, this knife is so much more efficient.
Couldn't believe that he was doing sukibiki with that knife.
ABSOLUTELY brilliant craftsmanship, and then the use of skilled professionals, made this very , VERY good video to watch. Thumbs up. 👍💚
Shut up
Although he has a very sharp cutting tool, you cannot deny that this guy is very skilled with the knife and very experienced. No wastage of fish with his razor sharp blade.👍⭐⭐⭐⭐⭐
11
The best taiwanese cutting skill
Разделочник просто профессионал своего дела,браво!
Накатим!
I cannot take my eyes off this. Why is it so fascinating? Not sure. It just is. Amazing. Such skill.
Nice, I want to visit the country of Taiwan some day to try the delicious sashimi they prepare with that knife. 😋
He is a real master, a real deal. No glasses, no body protector not even gloves. Awesome
I wouldn't say THE sharpest knife in the world, but they are amazing blades in skilled hands.
yeah, theyre always the best of everything in their titles lol
I would love two of these with a little thicker edge for throwing!
Золотые руки👍человек знает что такое труд💪
Дид по тому что ваивал!
Да, работа..... Мастера по рыбе, точны как роботы. Настоящий мастер по изготовлению ножей
Not only was the crafting of the knife amazing, but the way these men handled the fish. It was like art! True Craftsman of their profession! Amazing!
日本的魚刀也很厲害，但一條鮪魚處理下來需要換刀，相較台灣這把刀的設計真的很厲害、幾乎一把就可以處理整條鮪魚、刀身重量恰到好處，使用時帶重量慣性更省力、角度也更全面，可剁可切可片還可以推切，應該好好推廣，這把刀是百貨公司一樓的水準了👍🏻
A knife created for a specific purpose is a beautiful thing.
And and so is watching a master at work
that's a nice knife man!
This shape is ridiculous same as the brutal sharpness, then you realize how it is used to cut those tuna, it makes so much sense, every inch of its blade is utilized in the proccess. Brilliant.
Yeah, it honestly looks more like a hatchet to me.
Beautiful Knife, so respectful …one careless move makes you one-handed
At first the shape of the knife kind of seemed a bit weird looking to me but after watching him break down those fishes, it gave me a clear idea of why it was shaped in the way it was , made me appreciate it 👌🏽💪🏽
The issue with the world. People see something they know nothing about and their first thought is its dumb or weird. Glad your mind is open enough you watched the whole video and were able to learn why the knife was shaped like it is!
@@The_Cat_Authority yeah because poverty isn't an issue
from what I saw, that rounded shape allows for backwards and forward ripping (or slicing ) as other knife shapes only allow for backward strokes. the hefty, fat blade design allows it to be used for power chopping just like the traditional cleaver.
this knife is born to slay the big game!!!
@@The_Cat_Authority plenty of other issues in the world. Of course people are going to be intrigued by something they haven’t seen before. It’s human nature
@@DrozGodhammer this is what I’ve come to think of this knife. I was always curious why this shape was used over a chef/fillet knife or something like that
Hello from Belgium...
Que gusto da ver a alguien que si usa la temperatura correcta de forja y hace el bisel del filo antes de templar, muy bien, que gran trabajo
Agora sim! Faca boa!! Coreanos são otimos artesãos. Eles superararm todos os japas.
Wow amazing I want that 😍
goo.gl/maps/JHjyjW8SM9Crz1Gz5
It is very satisfying to watch this!
Interesting how Taiwan and Japan developed completely different knives to work with fish. This one looks bulky but so efficient and versatile!
it does not look that different from a large Japanese Deba knife.
@@stefpix Deba knives look like they're only ground on one side, and they also have less curvature in the blade and a pointy tip. They're also not this wide. This knife is strange looking. It is so wide that looks like a paddle.
Its because of the weight the knife has. It helps cutting to the fish easier because of gravity the amount of steel and shape brings. Makes a very large and strong fish cut easier.
Because that's all japan eats
Amazing work! It was like art! True Craftsman of their profession!
This is very much like the Japanese artisan machinists that make the most sublime machined parts with crazy minute tolerances that far out perform anything from mass production units. These guys are masters of their art. I totally love these guys. Their attention to detail is utterly mind blowing.
Обожаю таких мастеров
No shit.
Japanese is more high quality. They cook iron for weeks no sleep 😂
终于做这集了 圆肚刀不失为一把好刀 一把绝对可以顶多款的日本刀
저의 알고리즘은 장인의 칼까지 인도 하셨군요..
the craftsmanship of both the knife maker and users
This is the best video ever!💪💯
Even the guy taping up the box is an artist!
Wow one knife rules all. This is much better than the japanese with all their fancy knives.
It's a nice knife. Good video bro!👍
One of my favorite knives to break down fish. Takes an edge easily, and stays sharp. Luckily I was able to find an online seller who make these knives in Taiwan and ships to the US. I purchased the small and medium, and they were sold out of the large. Kind of difficult to obtain if your outside of Taiwan.
Where did you find the online seller? I would like to purchase one of them as well!
Ĺĺ
5t5
@@Dadum try Jende. They carry a full line of them.
Give you information after confirmation．if he can send it abroad．
One knife for all. Perfect design from Taiwan, a small island country near to China.
Amazing, one knife to do all works!
The finished product and what he probably gets $$ for them is well worth the effort also. I have hobbies also that I like to do plus make money with. USA here
the knife looks so cute!
Wow, fascinating how the design of this knife/cleaver is so different compared to the ones Japanese use for tuna. Clever design and so versatile.
So you think japaness people made an inferior design for cutting tuna
@@end.olives No, did I say that?? You drew that conclusion. I stated how one can come up with a totally different solution for the same task. Japanese draws upon their sword tradition, with a thin, long blade, cutting with a drawn motion. While this design carves like a butcher knife, a scalpel, utilizing an arc. Both have the mass but concentrated totally different. The only superiority is in price/cost per unit.
@@wngimageanddesign9546 you know nothing about desing then
@@end.olives You know less than I do, buddy. At least I'm a professional engineer, with an open-minded analytical approach. How much stuff have you designed? From your close-minded comment, likely nothing significant.
Which design is better? choose one: the japanese , or the one shown in the video
Awesome blade! Here in the Philippines we use automobile leafspring materials locally known as “mulye”. Quite tough material and budget-friendly. I once purchased a cleaver at a cheap price of Php 300 or approximately USD 5.5.
從火花來看這把刀的硬度不高，但也正是這種帶韌性的刀刃才能砍切多工運用，如果硬度太高反而會容易砍崩砍裂，
一定會有鍵盤魔人為了標題而氣噗噗😂
但這把刀在熟手手上真的能一把開完一條鮪魚💪超讚
Согласен с тобой на 100%! Но процесс разделки рыбы- потрясающий!!!🤗
的確，專門用途的刀，不一定要像廚刀一樣追求鋼材的硬度
It's got the sharpness and the mass to do the job. Very cool.
這影片掌握了流量密碼，我家的演算法就是喜歡推這個
Nice video
讚，真實紀錄片，沒有一堆多餘綜藝
あんなに固い魚の背骨も直ぐに切れるとは 凄すぎます‼️
I own some very expensive and rather large Japanese knives but I have never seen anything like this. Beautiful.
Not sure I'd call this "home made" but thanks for sharing. Very cool!
The first knife I want to make when I start blacksmithing.
精彩的視頻
I'm impressed. It doesn't seem to be a special steel or process. Just a unique designe and precise work.
Que maravilla de filo, además se nota que lo van manteniendo.
I love this type of shape knife. One day i will forged this type of tuna knife.
Amazing work!!!!👍👍👍
that is a small grind angle. Very cool.
Beautiful craftsmanship Sir!
Essas facas são maravilhosas, o Senhor trabalha muito bem.
One knife that does everything.
perfect shape for the motion resulting in very clean cut, respect 🙏
Magnificent !
Напильник всему голова,без него не обойтись,супер
As chef Gordon would say, "let the knife do the work"
It is a common philosophy in Chinese kitchens, one knife for (almost) all cutting purposes, and one wok for (almost) all cooking purposes. 😂 Absolutely brilliant skill and craftsmanship 👍🏻👍🏻👍🏻
Me parece bien interesante la forma artesanal arcaica con la que se fabrica tamanha cuchilla de atum; una verdadera maravilla; !!!!
Осталось выковать нож для резки скотча. Чтоб работнику зубами не грызть.
Brutally sharp and so useful amazing work sir
This Delta-Saw-Tool-Brand, look´s exactly like the Triforce from Zelda. this explains alot
Good eye
Гуломжон. Ходжикулов песня Гирея
I’ve never peeled a tuna before, this is very impressive
Красиво с рыбой работают.
Умеют китайцы рыбу разделывать. У нас к сожалению такой рыбы нет.
@@БорисИванов-я4у Да, рыбы нет, зато китайцы есть. Хотя на видео все-таки японцы, мне так кажется.
Спасибо Мастер за видео .
such a nice cleaver-ish knife....love how effective it is...push and pull strokes...so different from Japanese kitchen knives and even Chinese cleavers.
It is a Chinese cleaver …
Taiwan's manufacturing technology is very high
@@yyt101 Taiwanese is not Chinese....don't be stupid by trying to make a point. I know the differences between Cantonese style vs Northern style knives...and this is purely Taiwanese cleaver. There is a Canton pig cleaver similar but not the same.
@@張一-p4i I wouldn't call this knife forging high technology....moreso, a lot of pride in the craft of knife making. High technology would be CNC plasma and CNC grinding for mass production.
@@heckkoch9 I'm not referring to this knife, I'm referring to Taiwan's high-tech industry😁
This was amazing to watch
When I first saw this knife, I was impressed. Speaking of dismantling tuna in Japan, it is a long knife like a sword. I was surprised to find that the skin, head, and bones were cut with this knife, which is easy to handle and has a small turn. How much will it cost?
@Shiang Yu Yang And can you tell me what this knife is called, its real name?
@@MinotaurX Maybe pig-cutting knife,
used to cut big objects.
@@みやび-i3mThank you, dear Lolita. I'm sorry, but that's not it.But this knife is used only for cutting large fish, for example, marlin or tuna, its shape is specially made for this, so that it works like an icebreaker, but very sharp. It has some name of its own, but I haven't learned it in 2 years, although there are a lot of claims, the only thing I could find was the abbreviation "GCL"
***Store location information***
goo.gl/maps/JHjyjW8SM9Crz1Gz5
@@MinotaurX It`s Round blade belly knife
This knife is so satisfyingly sharp.Truly impressed by the craftsmanship.
imagine making a new blunt knife. I mean what u expect.
En realidad un cochillo solo está bien afilado después de afilarse, ya que cada uso lo desgasta y hay que estar reafilando y asentando casi cada vez que se vaya a usar. La mayoría de los cuchillos cortan más por geometría y por la fuerza que se ejerce en ellos, como una hacha, que por realmente estar bien afilados.
In riilidid in cichilli sili isti biin ifilidi dispiis di ifilirsi, yi qui cidi isi li disgisti i hiy qui istir riifilindi i asintindi cisi cidi viz qui si viyi i isir. li miyirii di lis cichillis cirtin mis pir giimitrii i pir li fiirzi qui si ijirci in illis, cimi ini hichi, qui pir riilminte istir bien ifilidis.
Así te ves explicando obviedades
@@nobad3 así te ves llamándote henry 🤡
Salute to the master craftsman *****
🤔I wonder if there's any way I can order one of these awesome knives 🤔🤔
Need to look for a Taiwanese to send to us.
The professional people who have a lot of experience are always respected whatever they do.
Весь пафос этого инструмента раскрыт на 11:05 минуте 😆😆. При производстве при обработке этого инструмента на наждачном станке очень большое искро оброзование что говорит о не высокой твердости метала, поэтому эти топоры делалют с очень большим телом с запасом для частой заточки. И сколько нажей использует человек при разделке одного тунца не кто не говорит но на 11:05мин водно что их там 4 и после каждого этапа разделки они правяться, p.s короче ерунда мягкая а не нож
Да просто пипец. Из СТ-3 вырезал мясницкий топор, ну хорошо рыбный, который десять раз за смену точить надо будет. Это конечно кузнечное искусство. Но за то точно повторил флрму образца. Блин, он кромку режущую шабером доводил и стружка крупная летела, т.е. твёрдости металла нет, нет совсем, такую сталь ещё называют "марки МГ", мягче сами додумайте чего. Любого Российско-Советского сельского кузнеца за такой нож наставник выпорол бы, и неоднократно...
Большое искрообразование говорит о высоком углероде в составе. И да, только идиот будет обтачивать на наждаке такую железяку после закалки, так что вывод о невысокой твердости правилен, но только на этапе обточки заготовки.
Можно даже обычный гвоздь закалить до твердости стеклореза, если есть нужда, так что не надо хаять мастеров.
Нож хорош, но только для такой разделки.И конечно же далеко не самый острый и прочный. А вот разделка рыбы на 5 с плюсом. Красота.
Он не только из-за мягкости такой широкий, там нужен вес, чтоб махать, как топором. Судя по тому, как они жонглируют рыбой - посоны знают, что делают, так что я бы сильно с дивана не кукарекал.
Shut up dude it’s his own kind of craftsmanship and deserves some respect no what, because the person is always learning from each piece they’ve made and getting better every time.
It’s crazy how every week another person has the worlds sharpest knife
😂
How to get one?
goo.gl/maps/JHjyjW8SM9Crz1Gz5
Не столько нож заинтересовал,сколько разделка рыбы,я бы даже сказал мяса .
Wow truly craftsmanship, the way the knife cuts through the tuna like butter. Nicely done
И в оконцовке всё-таки, зубами перегрыз скотч 🤣
Watching this makes me cry.. i used to buy the salmon bones, fins, tail and sometimes the head when i was still a struggling young man.. makes a great soup to be enjoyed by the whole family😅
Он не острый, он тяжёлый
Ну газету, он уверено распускает...
@@Seneka008 Ну... газету резать можно и "ножом" из арматурного прутка, правда через каждые два реза точить придётся ...
Судя по закалке и отсутствию отпуска - режущая кромка перекаленная, точно выше 60 hrs и потому хрупкая , именно поэтому в месте применения стоит станок для охлаждаемой заточки.
这刀设计的很好，刀锋锐利适合切割，刀背厚重利于剁砍。
製刀師父為何不戴耳塞保護自己聽力啊？
可能已經來不及了吧？
台灣只關心實用
其他都有待加強
衛生 安全 健康 等等
習慣了
This is an amazing knife. more function with it's curve turn. It cuts through the flesh and bone of the fish like through a pack of butter.
Мастер--молодец,но ролик бесполезный,для меня,во всяком случае. У меня нет хорошей стали и кузницы,поэтому сделать себе такой нож я не смогу. А просто посмотреть нет смысла. Мастеру --почёт и уважение.👍👋👋👋🤝
Для тебя тогда 99% ютуба бесполезно, если перечислять всё, чего у тебя нет из видео.
I saw a video of a fish cutter using this and I was immediately impressed by the blade. Niiiiice!!!!!👍🏿👍🏿🎤🎤🎤🎤🎤
Слабенько он его отковал. Можно сказать воще не ковал. Халтура
老哥，你用的全是老手艺，牛逼
用殺豬刀分解黑鮪魚 比日本生魚刀分解更快 更漂亮
但是日本生魚片刀不用特別揮砍 而且可以一刀切開不用來回拉
Fish looks delicious🦈
Wait what why dose this comment not have any likes or replies
What a nice tool!
Красавчик 👍
там шкуру скоблить типа скобелем можно. двумя руками ловчее
amazing knife making