I have a Hiromoto Tenmi Jyuraku Aogami Super Series 210mm Gyuto AS Carbon steel in great shape, I have used it for 6 months and the patena is really starting to look great. I love the knife it's...
Cas, Your seasoning sounds delicious to improve your crust consider this technique. Pat dry the tenderloin, leave it open in the refrigerator on a paper
Beef tenderloin raw on top of pho is my preference. At pho restaurants I always ask for the beef on top.
I too am in beef tenderloin is
Item: Watanabe blue steel Mioroshi Deba 210 with Keyaki octagon handle. The knife was customized with a slight change to the geometry to give it more
Wow! theres a lot of real gems in there. Id think about buying some out of bundle if you decide to do that. Glws
I'll say a Fujiwara FKM 180-240mm and a good set of stones to start with, Naniwa P 400 or beston 500, Bester 1200, and a King 4000
a good strop