cutting fish
On the edge
The unmistakable shing of high-carbon steel — that’s what a fish knife should sound like, not the dull, war-club clank of stainless, the music alloyed and tempered clean out of the metal at Faustian temperatures.
The unmistakable shing of high-carbon steel — that’s what a fish knife should sound like, not the dull, war-club clank of stainless, the music alloyed and tempered clean out of the metal at Faustian temperatures.
