Masamoto KS yanagiba was my second sashimi knife and it was a solid performer. In fact, I have been using only Masamoto single bevel knives. I don't
OK, so the title is slightly misleading...I've been through the charts on time/temp for various food products and grasp them fairly well I think. My
@daddy yo yo I know the nice surprise when it passes custom without having to pay for it. But I do calculate with customs of course :-).
Welcome Evan, ahh yes the Artisanal American Mastersmith Cuisinart!
Love that guy!
No worries. Most first time posters don't jump in strongly advocating a particular brand and including a link to that brand. Welcome to the forum and