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Thread: Anyone tried or used this before?

  1. #11
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    Quote Originally Posted by Brad Gibson View Post
    why does shun do this to people?

  2. #12
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    Frozen food knife?

  3. #13
    Senior Member Brad Gibson's Avatar
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    oh dear
    "A recipe has no soul. You as the cook must bring soul to the recipe." -Thomas Keller

  4. #14
    Senior Member Mrmnms's Avatar
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    This design of this knife reminds me of the saying I first heard from my Dad, " a finger for every nose"

  5. #15
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    first shun looks more like a spanish fish knife to me

  6. #16
    I would use the rollie pollie one for mincing garlic I suppose. Pastry chef where I work has the exact same knife shape, only the Myabi version. I've never really tried it. What is the intended use on that top Edo?

  7. #17
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    Quote Originally Posted by Gravy Power View Post
    What is the intended use on that top Edo?
    Sawing through the space time continuum I believe.

  8. #18
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    All you need is a wooden bowl to cut in.
    Spike C
    "The Buddha resides as comfortably in the circuits of a digital computer or the gears of a cycle transmission as he does at the top of a mountain."
    Pirsig

  9. #19
    Senior Member Salty dog's Avatar
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    Quote Originally Posted by NO ChoP! View Post
    Different strokes for different folks...

    Try using a serrated bread knife to cut tomatoes.
    and onions.

  10. #20
    Senior Member NO ChoP!'s Avatar
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    The top Edo looks like an accordion cutting machine...maybe handy for making fancy garnishes?
    The difference between try and triumph is a little "umph"! NO EXCUSES!!!!!!!
    chefchristophermiller@yahoo.com

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