I am going to Japan
So I am going to Japan for a cooking event. I will be there for about 5-6 days and while I am traveling and seeing a lot my time will be completely devoted to the event. Saying that means I wont have much time to check out knives. But it does beg the question....
What knives should I bring with me?
You're gonna be cooking? And if so, what? Interesting question... I guess you'd want to bring something nice and Japanese for cred and then bring some custom stuff they might not really have access to, as well? How many are you gonna take?
i am traveling through Japan so I am not carrying much on me, just the basics, chef knife, slicer, paring, boning/fish knife maybe. I do not know what exactly I will be cooking yet, it is a big dinner with a bunch of other chefs and we each do a course.
What's your favorite all arounder?
I can lend you a 240mm gyuto if you like. :) 255mm tip to handle. Sturdier than than the other one.
thats a possibility. :)
Originally Posted by Marko Tsourkan
Shige....what slicers do you have? And the Marko.
Sounds awesome though. Can I come? Haha.
I need a couple of more days to make a D handle for it.
Originally Posted by mattrud
When are you going?
I would bring whatever US made blades you can. Japanes chefs would probably love to see that.
I am leaving on november 12th so I have some time.
right now I am thinking of taking
240 heiji slicer
only boning knife I have is a honkatsu kikuichi
240mm chefs knife- not sure which one yet
paring- either a cheap forschners or a haslinger
maybe I will also take my gill cote fillet knife
then the other random kitchen tools I may need.