Recent content by Yayama

Do you have a particular grip that you primarily use? (Please click on this LINK for the common types of grips.) Pinch grip What cutting motions do you primarily use? (Please click on this LINK for types of cutting motions and identify the two or three most common cutting motions, in order...

Thank you , I like cut veggies or meat more thin, not all the time,just for some special cuisine ,probably the best for me just get 2 or 3 knives, truth is I want to see how thin the shun can cut ,so far I am interesting in chef's knife and santoku knife.

LOCATION What country are you in? USA KNIFE TYPE What type of knife are you interested in (e.g., chef’s knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)? Chif's knife ,santoku Are you right or left handed? Right hand Are you interested...

Yeah, I agree with you , most useful knives are just couple,santoku is nice .thank you

Thank you so much, maybe next time I need find a iron knife,seems now most Chinese people use steel knife, I remember iron knife always have rusty wood handle ,and need sharp all the time

By the way,another question, shun will cut fingers easy ? So far when I was 16 I cut my left thumb . This is the only cut .

Hi , I most use knives are Wusthof classic 16 cm chef's knife and gourmet 17cm(sorry ,I don't know it's name!this one only for cut veggies ), I am right hand Seems lot people talk about shun,said it is very sharp ,so I want to get one My wish list is shun Edo 6 piece knife block ,sharpening...

I will ,thanks

Sure, almost every dinner ,but 90% is Chinese style food with white rice

I come from Hunan ,haha, spicy pepper in everyday ,we like picked red pepper.

Oh,I never eat Chinese restaurant in USA ,haha

In fact,I never use Chinese knife, they are too heavy

Thanks, Orlando,:lol2:

Hi , I came from china,but now I am living in FL . Nice to meet your guys. I am pretty good cooking Chinese food . :O