Results 1 to 6 of 6

Thread: What do chefs carry in their kits? (food and wine mag)

  1. #1

  2. #2
    Senior Member tkern's Avatar
    Join Date
    Oct 2011
    Location
    Washington, DC
    Posts
    640
    I'm doing the Food and Wine mag fest in south beach at the end of February. If they're taking picts of knife rolls, they're definitely going to see some JKI stuff.

  3. #3
    The Tsukasa yanagiba is really marvellous as I can see. I don't think they have shown a photo of the Gesshin Hide deba, but the comment from this chef is a very nice recommendation. The chef really has shown very nice knifes in this article!

  4. #4

  5. #5
    GoogleFu San steeley's Avatar
    Join Date
    Feb 2011
    Location
    San Diego,Ca
    Posts
    1,925
    very nice link to you . good job Sara
    A clever cook can make good meat of a whetstone.” Erasmus

  6. #6
    Senior Member
    mr drinky's Avatar
    Join Date
    Feb 2011
    Location
    St. Paul, MN
    Posts
    3,184
    Now I know where my dream knife went: the Tsukasa Enryu Kurouchi Damascus Yanagiba.

    k.
    "There's only one thing I hate more than lying…skim milk, which is water that's lying about being milk." -- Ron Swanson

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •