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Thanks for the information. I guess it's true that maybe I just need to head to Tokyo/Osaka on my next trip for knife purchases. The knives weren't terribly expensive...the deba was 16000 yen. But for say $145 for poor F & F it didn't seem that worth it. I mean if someone here said they are...

Has anyone tried any of the knives from Miyabun in Sapporo? I went into their shop tonight and they are definitely in the premium price range but their F&F had a lot to be desired (wide gaps between the blade and handle, no makers kanji on some of the blades, non-rounded spine, etc.). I was...

No seafood?!?! That's a difficult request for Seattle. One of my favorites is Bar Sajor, small plates of incredibly fresh local ingredients. They did a smoked yogurt with morel mushroom dish that was amazing. For a quick sandwich, I was pretty blown away with the Butcher and the Baker's pork...

Aloha Josh, I'm from Hawaii as well. Oahu? I am relatively new to the forum as well, but have met a couple other members already.

It depends on what capacity you'll be working as and what type of restaurant it will be (and what resources they have). Are you being hired as a consultant to hire and train exec chef/staff, an executive chef temporarily, an executive chef temp to hire, or as a sous? As a consultant, usually...

Uchiko!!! I went several years ago on a layover. I'm Japanese from Hawaii and my client who I was with on a layover didn't know what I would want to eat so he just assumed Japanese. I wouldn't think to find great Japanese cuisine in Austin but it definitely rivaled some of the best modern style...

I have had a santoku for about 6 months now. It is probably my most used knife, although only in the home environment. It isn't reactive at all compared to my other carbon knives. I tried to force a patina by cutting up tons of beef and it didn't take at all. It also is the easiest knife I...

I am not sure about Canadian laws, but if they are similar to US... Was there an agreement signed with the previous owner to hang your art as consignment? That document alone would be enough to retrieve the art. If not, it would be a much more difficult process. Basically the previous owner is...

So that means you must have some nice vintage cigars [emoji3]

Have you tried My Father Cigar's Le Bijou 1922? It sounds like it will be right up your alley.

Me. I don't have a humidor set up though. Usually I'll just buy them when I want one. My favorite is probably Arturo Fuente. Short story is great for the price and quality. Every once in a while I'll splurge on a Fuente Fuente Opus X.

I purchased a Sakai Yusuke from him via eBay. Shipping was extremely quick and cost him more than I paid. He responded promptly to my questions. One of the easiest, fastest eBay transactions I've encountered.

Can I ask why the Mizuno tips wouldn't be ground to a sharper point? I got a Mizuno in the same condition, but wasn't sure why. I still really like the knife, despite the tip.

If it's wagyu beef you don't need to marinate. I personally prefer shio (sea salt) or a simple sauce on top less than an hour before serving. If it were a tougher cut, then you would need to marinate to tenderize the meat. Of course the more marbling the better the quality. But just buy what...

You can try chuck eye, rib eye, skirt, flank, short rib or thin sliced belly. I personally don't care for NY and tenderloin for yakiniku but some people like it. For the fattier pieces id just use shio (salt)...but for leaner cuts I do a ponzu marinade with 1/3 soy, 1/3 mirin, 1/3 yuzu only...

I think it's only a problem for the high maintenance FOH staff. Unfortunately I am FOH, but I am grateful for any staff meal even if it's spam and eggs.

+1. I thought I was the only one.

I am in no means an expert but I just started using rust erasers. I believe they are similar to stones but use rubber as a binder to make it softer and more flexible. I found it is essential to use the rust eraser with the grain of the knife as even the so called "fine grit" rust erasers leave...

Thanks everyone for your help. This thing cuts like a razor.

You sir, are the winner. My family went with a friend who lives in Tokyo to pick up this knife. They called him today and he said they told him it was a White #1.