Recent content by rstl87

Honestly maybe it was just dumb luck. Used a large thick s/s saucier at medium heat to set it and then added more butter and oil. Low heat with diffuser for the steaming. I’m sure it will turn out very differently next time :D

Just ordered one :)

Was itching to get a Damascus stainless gyutou and got myself this Takeshi Saji R2 210mm Gyutou today. Haven’t used it yet but will tomorrow for some thanksgiving prep.

Yes it has a carbone core - Aogami Super glad in stainless. Comes from K&S.

Selling Kurosaki 240mm (9.4") Gyutou. Has not been used much as it was too big for my liking, selling to make room for others. $170 including CONUS shipping. No original box.

Thanks RockyBasel. What EU site did you order from? I reached out to MTC and they are out unfortunately :/

Maple old fashioned with Crown Royal.

I’ve made pasta countless times now and have a massive stack of books on it. Each one has its differences which makes it difficult to know what is “right” but ultimately it given flour varies by brand, humidity etc., and eggs vary in size, you have to play it by ear a bit. I came across the two...

Jubilee is definitely my favorite cookbook of the year and is up there with other favorites. Everything I have made has been above average with the BBQ shrimp as the star of the book with everyone who eats this addicted to the sauce. Most of the recipes are very approachable and not too time...

Love these. Will def reach out and get on his waitlist.

first attempt at tahdig. Turned out quite nice though cracked when turning it out on the plate.

+1 to the Industry5. I have the 11” and a couple other pieces and have been happy with them. They clean well without rivets and while not a responsive to heat changes as copper, I haven’t had an issue with this (on gas). When I get a 12” I will likely go Proline because I am intrigued by it and...

Thank you for these suggestions and in particular for the readily available ones. I am hoping to get something soon and it looks like it can be pretty hard to get one’s hands on these higher end knives.

Also can you give a sense of the price for these customs?

Like this one, will look in more detail. I also came across the Takamura Hana in my research last night. Looks sold out everywhere but is a gorgeous knife. Anyone have experience with this?