Type: Posts; User: cclin
It is made by Tadafusa(忠房), he use all kinds of steel: white#2, Blue#1/2, SLD....etc.
it works great so far; very nice F/F & new wide bevel grind improve food release performance. the profile is similar to my other santokus, the extra tall blade height feel nice hefty weight & very...
somethings new from last month, Marko 150mm Honesuki/Petty Hybrid, 180mm gyuto & Konosuke Blue #2 Fujiyama 200mm Bunka
my first try Lemon Honey Madeleines, I used Trehalose instead of sugar & used 40% oliver oil/60% butter instead 100% butter. the result is quite nice...crispy outside & very fluffy inside!! reduced...
Great looking shop, Congratulations! Does store location has private parking lot or street parking only??
what I know is Kazuyuki Tanaka used kanji "誠貴 作"(Tanaka made), Shigeki Tanaka has using both kanji "誠貴 作" & "名匠 誠貴 作"(famous maker Tanaka made) on blade
agree with echerub, I like the in-line handle angle better. B with less curve front edge & more acute tip; you'll have a profile similar to Shigefusa santoku.
you can find it on global rakuten if anyone interesting.
Kyocera’s Kyotop Series
the only one I can think of......
good stuff!! I've tasted a soup dish in Taiwan which was a large cut bone with both marrow & meat. They serve it with a thick straw, so you can suck out the marrow. very tasty.
Tsukiji Masamoto only made white#2 Honyaki Yanagiba, white#2 is not available for Kasumi yanagiba.
270mm: 39,375 円 300mm: 45,150 円
Tukiji Masamoto only make blue#1, white#1/#2 Honyaki Yanagi Knives & blue#1, white#1/#3 Kasumi Yanagi Knives. I'll guess yours are blue#1 & white#1 Kasumi yanagiba,,,,,,they could be same price when...
Marko, have you consider double D handle? its one of most comfortable handle I've tried. best of all, double D handle suitable for either right or left handed users!...
Have you considering Suisin Special Inox Black Handle Gyuto? a good all around, middle weight gyuto, Fit and finish is top notch!!
I'm not sure what is your definition of "workhorse" gyuto??
for my own own definition of classify:
laser gyuto: spine width <2.5mm & weight< 200g , e.g Konosuke HD, Gesshin Ginga, Suisin Honyaki...
lots knives of Tukiji Masamoto don't have stamps for steel type
if you remember the price.... 270mm / 300mm
isn't stonefish venomous?? are you sure is good for Restaurant name ??:scratchhead:
mine is Fujiyama blue#2, Shinogi line, wide bevel(~21mm width) tape very thin to edge.
did you read this Threadhttp://www.bladeforums.com/forums/showthread.php/1063515-leading-edge-vs-trailing-edge-sharpening ?
sorry, no recipe. I got to try Black garlic cookie on my trip to Taiwan a few years back.
Tom, what do you think about Rader's new Stainless; Michael said it will perform similar as 52100!!:eek2: