Recent content by Mucho Bocho

Hi vasil the knife is sold.

Bringing back to the top for visibility

Second from the left is a Shun Kramer Meiji. I think it the only production knife I have. It’s a very nice package. Use it for breaking down cauliflower and broccoli sometime for butterflying shrimp.

Thanks for the inquiry, I knew I forgot something. Choil shot added

For sale: Kawachi Kasumi 240 Kiritsuki Guyto in White #2 from Japanese Natural Stones. New line from Maxim purchased in June 2023 as I wanted to try a Kiri Guyto as I did not have one in my line up. Great all around cutter and excels at chopping. Beautiful grind and distal taper. As far as...

Knife sold within 6 minutes for asking price and payment deposited within the hour. Makes me happy. Thank you again Robin. I still love my mini-gyuto! I'm letting go of one of my few custom knives a Robin Dalman 270 Suiji in Damasteel RWL-34. As you can see its in perfect condition because I...

Mine is actually made of two blocks. Each has two rows of embedded round magnets. Base is walnut and veneer is Bocote. Cause that’s what Devin likes :-)

Or make one

childish kanji ;-)

Our two Aussie doodles. Bodie and Maple

Miss Maple is getting her first hair cut tomorrow. As Dog owners know, it could go either way. [emoji3]

D, Not that you need any advise on cooking a steak, next time for an even better rendered and crispy fat cap, sear the fat first before the sides. Sometimes I can get the steak/fat to stick to the pan and hold itself up while rendering. This does two things, renders the fat into the pan that's...

John I’m telling ya 14” square in 2” is the sweet spot. Nice weight and feel while chopping. No need for feet either.

I’ve been a small chopping advocate for years. 14 inch square by 2 inch end grain. No juice grooves, hand holds on all four sides. I wash my board between tasks in the sink w cold water. Fits in a standard kitchen draw when I’m done.

Comet. https://www.cometknife.com