I bought a Park Tool CSB-1.
It's a saw blade for carbon. CSB probably stands for Carbon Saw Blade.
But the length is completely different from my existing saw.
But somehow it worked out. Must've been an optical illusion.
Postscript: Replies to comments
"It doesn't crack even without annealing, huh?" → Heh heh heh.
"The flooring pitch isn't visible—that's really clean machining." → Thank you!
"As for not doing the misleading two-end trimming, was it because one of the crab beam scissors got stuck?" → With crab beam scissors, even high-speed steel like this cuts as easily as paper. I just did a single-side cut out of pure laziness.
That said, even crab beam scissors have their limits. Those seasoning packets that say "cut from anywhere on this side" don't cut smoothly at all. The mustard packets that come with natto are so slippery that I can only cut the corners, and they squirt out in coils as a daily occurrence. Sometimes I even end up accidentally cutting through the garlic extract packet next to the gyoza sauce.
It's a saw blade for carbon. CSB probably stands for Carbon Saw Blade.
But the length is completely different from my existing saw.
But somehow it worked out. Must've been an optical illusion.
Postscript: Replies to comments
"It doesn't crack even without annealing, huh?" → Heh heh heh.
"The flooring pitch isn't visible—that's really clean machining." → Thank you!
"As for not doing the misleading two-end trimming, was it because one of the crab beam scissors got stuck?" → With crab beam scissors, even high-speed steel like this cuts as easily as paper. I just did a single-side cut out of pure laziness.
That said, even crab beam scissors have their limits. Those seasoning packets that say "cut from anywhere on this side" don't cut smoothly at all. The mustard packets that come with natto are so slippery that I can only cut the corners, and they squirt out in coils as a daily occurrence. Sometimes I even end up accidentally cutting through the garlic extract packet next to the gyoza sauce.