Page 2 of 2 FirstFirst 12
Results 11 to 16 of 16

Thread: Thanks to Daniel and crew!

  1. #11
    mkriggen's Avatar
    Join Date
    Mar 2013
    Location
    Hawai'i
    Posts
    1,332
    Dude, is that Joey Fatone in your avatar?
    Rule #1- Don't sweat the small s%&t, rule #2- It's ALL small s%&t
    Mikey

  2. #12
    Senior Member Miles's Avatar
    Join Date
    Mar 2011
    Location
    Deep in the heart of a Texas kitchen
    Posts
    565
    Great to see another Houston knifeknut in the house!

  3. #13
    Senior Member Crothcipt's Avatar
    Join Date
    Jan 2012
    Location
    wyoming, closer to nowhere than somewhere.
    Posts
    3,484
    Welcome, sir. Sounds like a great time, and trip.
    Chewie's the man.

  4. #14

    Join Date
    Apr 2013
    Location
    Seattle, WA
    Posts
    71
    Hi Mike -

    It was really fun to meet you and your wife. I'm glad that you're enjoying the knives that you got. The Murata is a fun find. It's always fun to show folks around the shop, but even more fun to show them knives that we don't even have online yet! I got to meet Murata-san on my last trip in Chiba. I'm hoping that we'll have his knives online within the next 2-3 weeks. We've got both traditional ones (like you got) as well as Western handled ones. Meeting him was one of the real highlights of my trip! Most of my work in Japan has been done in Fukui-ken, Sanjo, and Seki, with a few visits down to Sakai. Heading out to Chiba was quite exciting. Even though it is geographically so close to the main island, the culture is quite different from other places I have visited. Even the knife names and styles are entirely different!

    Here's a photo of him doing some of the initial grinding on one of the knives:

    Click image for larger version. 

Name:	DSC_0188.jpg 
Views:	130 
Size:	46.6 KB 
ID:	17478

    -daniel

    Quote Originally Posted by coffeemike View Post
    Fair enough. I was at work, and didn't have a picture handy. Not the best of photographers.

    Top: Takeo Murata sabaki/funyaki. Not as thick as a normal deba, has been great for jointing chickens, trimming and slicing pork tenderloin, etc.
    Bottom: Yokoyama petty. Stainless, san mai, does fine cutting like a dream. 150mm.


  5. #15
    coffeemike's Avatar
    Join Date
    Jul 2013
    Location
    Houston
    Posts
    10
    Haha! I had forgotten about this thread. Just wanted to say, after almost three years - while I really enjoy the Murata knife, the Yokoyama petty is the surprise daily workhorse at home. I use it constantly. Such a pleasure. They cut like a dream, even if they show some signs of my still-amateur sharpening skills. (Hey, I can make it sharp, the rest is cosmetic.)

    We haven't been back in the Seattle area since, but I wanted to say thanks again to Daniel and crew for guiding me to the knife I wanted (the Murata) as well as the knife I clearly needed (the petty).

  6. #16
    Senior Member jackslimpson's Avatar
    Join Date
    May 2011
    Posts
    170
    I hope I'm not hijacking this thread, but I have a thank you to EE and Daniel as well. I recently bought a Takeo Murata small, wide petty for a friend of mine. EE found a saya for it and cut it down to fit. I cannot thank you all enough. It was recieved with great excitement. Upon presentment, we had a few chef friends around who work in catering. They were very impressed with how well made it appeared. Today is the first day it will be pressed into service. I trust it will go well. The limes and lemons don't stand a chance.

    Thanks, EE.

    Cheers,

    Jack

Posting Permissions

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