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Type: Posts; User: jonnachang

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  1. Replies
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    I believe the only true single-beveled gyuto Ivet...

    I believe the only true single-beveled gyuto Ivet ever seen was Ichimonji Mitsuhide, It was western handled.
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    3,963

    I have a 1102 and 1301,1302,much prefer1301.

    I have a 1102 and 1301,1302,much prefer1301.
  3. Koki also lists the value of the knife way lower...

    Koki also lists the value of the knife way lower than actual value so it doesn't get delayed in customs
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    Thanks SpikeC.

    Thanks SpikeC.
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    952

    Where can you find them? Anywhere besides...

    Where can you find them? Anywhere besides Australia?
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    Most high end chukabocho/cleavers...

    Most high end chukabocho/cleavers :Suien,Moritaka,Mizuno Tanrenjo and Takeda for some are Japanese.
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    + 1 Mizuno

    + 1 Mizuno
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    I have sayas for my Takeda and Moritaka from...

    I have sayas for my Takeda and Moritaka from Marko .
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    I'd go with a Ikkanshi Tadatsuna for a laser,or a...

    I'd go with a Ikkanshi Tadatsuna for a laser,or a Mizuno Tanrenjo for something a little more beefy.
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    Marko +1

    Marko +1
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    Why would you wanna go do a thing like that?

    Why would you wanna go do a thing like that?
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    Very Takeda-esque,I wonder how a full size...

    Very Takeda-esque,I wonder how a full size Chukabocho would look.
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    I'ts all of the above, doesn't stay sharp cause...

    I'ts all of the above, doesn't stay sharp cause it doesn't get sharp ,but the shape to me is sort of a chuka-gyuto hybrid.
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    Problem!...Solution?

    About a year ago I purchased one of Wildfire Cutlery's Thai Cleavers.After endless tries of sharpening I've come to the conclusion that the steel in this thing just plain STINKS. I like the shape and...
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    I have a Mizuno-Tenrenjo to go along with my...

    I have a Mizuno-Tenrenjo to go along with my Ikkanshi and it is a work horse.
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    I would recommend any of Grace Young's books...

    I would recommend any of Grace Young's books Stir-frying to the sky's edge or Breath of a Wok,love both.Also Jeffrey Alford & Naomi Daguid's book Beyond the Great Wall.
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    Another Jersey Knife Nut...Awesome

    Another Jersey Knife Nut...Awesome
  18. I once accidently swept a 8 inch masahiro in the...

    I once accidently swept a 8 inch masahiro in the garbage can at a C.C I was working at.I was yelling and cursing at all the prep and utility guys tilon of them found it when emptying the...
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    I have a Takeda with a saya from Marko and a...

    I have a Takeda with a saya from Marko and a Moritaka on the way. That way I can travel with them.
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    Thanks for everyones input, ended up doing Tripa...

    Thanks for everyones input, ended up doing Tripa Romana for Pop,but still had a ton left so one of my favs red curry tripe... Yum!
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    Thanks for the pics Andy,you are one of the...

    Thanks for the pics Andy,you are one of the reasons I too became a cleaver nut,from Suien to Takeda,then Moritaka. Have you handled or tried any of Konesuke's Chuka's?
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    As much as I love The French Laundry, Daniel,and...

    As much as I love The French Laundry, Daniel,and Alinea I find that I actually do more cooking out of any of the books written by Jeffrey Alford and Naomi Duguid Hot Sour Salty Sweet on Southeast...
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    I'm in Philly as much as I can be. Pho Hoa on...

    I'm in Philly as much as I can be. Pho Hoa on 11th Street,and the Tacqueria across from Geno's is where I go to get my TRIPE ON!
  24. Thread: Blue cheese

    by jonnachang
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    Nothing is better for me than a perfectly cooked...

    Nothing is better for me than a perfectly cooked rare to med rare steak with a red wine sauce and crumble some good maytag or gorgonzola on top of it ...yum!
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    He talks about a Fried Tripe recipe that his...

    He talks about a Fried Tripe recipe that his mother used to make.For me it's a textural thing like tendon,fatty brisket in Pho. After you get past the initial blanching it's fine by me.
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