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  1. knifeq2121

    SOLD 140mm nakiri

    looks like a fun little project
  2. knifeq2121

    SOLD Wa Fujiwara Maboroshi Bunka 165mm

    holy **** i want this so bad AHHH
  3. knifeq2121

    SOLD 16.5" Williams-Sonoma Copper Paella Pan (2mm thick - Stainless)

    this is a steal
  4. knifeq2121

    Hi from Queens New York

    hello from queens
  5. knifeq2121

    WTB Western Stainless Deba

    was going to be for a fellow cook friend of mine but if they’re willing to learn to use a deba they can deal with carbon i guess
  6. knifeq2121

    SOLD Cheap Kiyotsuna Seki SK steel 165mm deba

    i thought this was sold was looking for the listing! i’ll take it
  7. knifeq2121

    WTS *price drop*BNIB Anryu (Ikeda) B2 Nakiri

    bump
  8. knifeq2121

    SOLD Kanehide PS60 180mm Santoku

    is this still available?
  9. knifeq2121

    WTB Western Stainless Deba

    yeah that looks great thanks.
  10. knifeq2121

    WTB Western Stainless Deba

    looking for western handled stainless deba, either single or double bevel is fine. 165-210mm preferred. maybe someone has something lying around? thanks kkf
  11. knifeq2121

    WTS Kajiwara 165mm Kurouchi Western Deba in Aogami 2 with Leather Saya

    still available?
  12. knifeq2121

    WTS Couple 240mm gyuto (Zakuri and Sakon)

    is it ironclad or ss clad?
  13. knifeq2121

    SOLD $100 TF nashiji 180 Shiro 1

    damn missed this one
  14. knifeq2121

    SOLD KitchenAid Gourmet Pasta Press (stand mixer attachment)

    hey, i’ll take it!
  15. knifeq2121

    SOLD YOKISHANE SKD Gyoto $225

    i shouldn’t..someone please buy this
  16. knifeq2121

    Hello from NYC

    welcome from nyc also!
  17. knifeq2121

    SOLD MSicard Cutlery 220mm MagnaCut Gyuto

    this is art
  18. knifeq2121

    Fresh rice noodles - a question

    soak in warm water for 5-10 min and then separate. once separates rinse in cool water and keep in a sieve ready to stir fry
  19. knifeq2121

    SOLD Kenichi Shiraki Blue #1 Mizu Honyaki 240mm Gyuto(PRICE DROP) and Shibata Koutetsu R2 180mm Bunka(Bunka SOLD)

    great price on that shibata!
  20. knifeq2121

    Dumb question about trimming fish

    for some fish this is quite desirable like in hamachi. it’s an insulating layer of fat below the skin and although it can be chewy it can provide a nice texture if the chef desires. if you want to remove just slice into it and take it off, or the grey meat near the bloodline
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