This is a head gum podcast.

Kami Koto, they make great kitchen knives using traditional techniques and they are now

sponsoring Hay and Mighty, at least for this episode.

I got their free knives in the mail, they're free for me so I can try them out, holy crap.

They have a single bevel edge that makes them insanely sharp.

They come in these beautiful, heavy-duty ash wooden boxes.

They go and make a great gift and not to mention it's the used steel from Japan and each

blade is crafted using techniques that's been perfected by generations of knife smits.

So I'm telling, and most recently they just launched a 13-inch blade.

That's amazing.

I believe it's called the Yanageba.

We just opened the box, we being my wife and I on Thanksgiving Eve, which is when they

arrived.

And we were so pumped, dude, they look totally badass.

They come with a wetstone sharpener so you can keep the edge super sharp.

The set that they sent me is just awesome and we used the big 13-inch knife on the turkey

and holy crap.

It annihilated the turkey in a good way.

Like it cut through bones, the joints, no problem.

It sliced the meat so thin and so tender.

This was a juicy turkey, which as everyone knows are kind of hard to cut well.

Between me and my wife, just watching the knife work, it was awesome.

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