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Finaly found a picture of which part it is. In South-America also called the Picanha [/IMG]

270mm Anryu Sujihiki

Top! I know him :doublethumbsup: Are you living in Belgium? If passing in Leuven you should pay a vist to my butcher Rondou http://www.slagerijrondou.be

It tasted great. This is no tasteless supermarket Witblauw. My butcher picks himself his animals from small breeders in the region. You can’t compare this taste with supermarket meat from industrial farms. My butcher also always provides a piece of fat to put top when roasting for extra taste :)

Neen het is niet de muis...

My butcher cuts it olny from Belgian Blue https://en.m.wikipedia.org/wiki/Belgian_Blue I don’t know if other breed are suitable for this cut.

From the thigh of the cattle. For the Dutch speaking over here: http://www.slagerijrondou.be/product/rosbief-of-steak-van-groothoofd-platstuk-naaldje-of-kogelobus

Do not know the name in English. Translated from Dutch it is called “the needle”

Meanwhile I know, my error. Maybe admin can fix it....

Oops, my error. Can admin relplace it? Thks!

Hi, how much would EU shipping be?

I bought the 1402 Kau Kong in HKG. Nice tool for home use, can handle quite heavy bones.

Some are. They have different lines in the collection, where some fits within your budget. If you can double your budget you will have the top line...

Go for a good set of Laguiole e.g. http://www.dozorme-claude.fr/en/

My first Japanese was a Doi. R.I.P master

My Japan trip catches Tsubaya Tokyo Shigeharu Kyoto Watanabe

Today Leica is cooperating wiht Panasonic for the V-LUX for example.

Did you ever use a Leica? Then you would understand...:biggrin: