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View Full Version : WTB: Cutco Usuba



mr drinky
02-17-2012, 02:13 PM
Just kidding. I was trying to think what the most absurd thread would be.

Too much airport lounge wine...

k.

jackslimpson
02-17-2012, 02:32 PM
Just kidding. I was trying to think what the most absurd thread would be.

Too much airport lounge wine...

k.

Silly man. You know they only make Nakiri.

Cheers,

Jack

unkajonet
02-17-2012, 02:45 PM
Clearly, both of you are mistaken. Cutco specializes in the takobiki.

EdipisReks
02-17-2012, 02:48 PM
Cutco's soba kiris are renowned.

Justin0505
02-17-2012, 03:49 PM
I prefer my knives a bit more mainstream. You should try Boston Cutlery's mioroshi deba. I've heard the 270mm has got some nice spring to it and that the 1/3 serrations really help with the bones.

Eamon Burke
02-17-2012, 04:18 PM
Bark River Moribashi

Lefty
02-17-2012, 05:23 PM
Guys, maybe we should review the forum rules here, ok?...
JUST KIDDING!!!

Lamsonsharp Gishiki!

bprescot
02-17-2012, 05:33 PM
I've honestly been quite impressed with my Furi Maguro bocho.

stevenStefano
02-17-2012, 06:10 PM
Not sure if anyone else has one, but my Watanabe kintaro ame serrated tomato knife is wowing me every day I use it

Deckhand
02-17-2012, 06:21 PM
Just kidding. I was trying to think what the most absurd thread would be.

Too much airport lounge wine...

k.

Thought that yesterday if you want to start it. We have a what are you drinking thread. We need a why are you drinking thread:biggrin:

Pensacola Tiger
02-17-2012, 06:28 PM
Not sure if anyone else has one, but my Watanabe kintaro ame serrated tomato knife is wowing me every day I use it

That's the one you sharpen with a Chef's Choice, right?

stevenStefano
02-17-2012, 06:37 PM
Well yeah the Chef's Choice at home or this, I used to carry a strop but it took up too much space in my bag

http://ecx.images-amazon.com/images/I/41ntEe5E%2B6L._SL500_AA300_.jpg

Lefty
02-17-2012, 06:43 PM
Weird, shouldn't both sides of that read "jagged"?

Eamon Burke
02-17-2012, 09:18 PM
One side should read "nails" and the other side should read "chalkboard".

Phip
02-17-2012, 11:03 PM
I prefer cutco's funsawyuki because it carves deep gouges in the end grain cutting board my knife snob friends love so much.

Lefty
02-18-2012, 12:23 AM
Between all of us, I'm a knife snob, and I love my little edge grain maple board for quick jobs.
Ok, enough of that.
Yay, for Takeda Pizza Shears!

Deckhand
02-18-2012, 12:35 AM
Masamoto 360mm hon-kasumi yanagi in white steel slap chop. Some people dis Masamoto, I think this is a superb slap chop. Anthony Bourdain approved :biggrin: Dice,Chop,& Mince in seconds.

Justin0505
02-18-2012, 11:47 AM
Masamoto 360mm hon-kasumi yanagi in white steel slap chop. Some people dis Masamoto, I think this is a superb slap chop. Anthony Bourdain approved :biggrin: Dice,Chop,& Mince in seconds.

Damn! You beat me too it!
Now all I have left to talk about is my custom Shigefusa iceberg lettuce knife: hard special spicy white plastic core clad with kitaeji plastic san mai. -Marko handle and saya.

I win!

DeepCSweede
02-18-2012, 01:58 PM
Between all of us, I'm a knife snob, and I love my little edge grain maple board for quick jobs.
Ok, enough of that.
Yay, for Takeda Pizza Shears!

Is that where you take two 300 Gyutos and put them together? - is that with Stefan's handle or Mike Henry's?

Deckhand
02-18-2012, 02:03 PM
Damn! You beat me too it!
Now all I have left to talk about is my custom Shigefusa iceberg lettuce knife: hard special spicy white plastic core clad with kitaeji plastic san mai. -Marko handle and saya.

I win!

Hmm.. Not sure about your win, but nice post.:biggrin: