Recent content by Sullybob

Japanese Knives - by Tokushu Knife
Miura knives
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  1. S

    New cutting board

    That's a beautiful board. What are the measurements?
  2. S

    decent non-stick?

    I have a Scanpan with the ceramic titanium finish and it is the best non stick pan I have used. It's a dedicated egg pan, everything else either gets cooked in All-Clad, cast iron, or in my Lodge carbon steel skillets.
  3. S

    Checking in.

    And a 270 mm gyuto. :)
  4. S

    Checking in.

    This whole site is one big temptation, I'll avoid the BST for as long as I'm able. I'm currently using; Misono UX10, 240 mm gyuto Yoshihiro, carbon 240 mm gyuto JKC Hattori 210 mm gyuto JKC KAGAYAKI VG-10 240 mm gyuto Hattori HD 105 mm petty And several Tojiro DP's, a nakiri, honesuki...
  5. S

    Checking in.

    Thanks guys. I probably won't have any self control to spare.
  6. S

    Checking in.

    Jim sent me an invite a while ago, I would have signed up earlier but I didn't think my self control would let me see all of these great knives and kitchen tools and not purchase anything.
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