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Messy Jesse's Working Kit
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Thread: Messy Jesse's Working Kit

  1. #1
    Senior Member
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    Messy Jesse's Working Kit



    Masamoto KK 330mm Yanagiba
    Masamoto KS 300mm Yanagiba
    Takayuki 270mm Yanagiba
    Masamoto KS 270mm Gyuto
    Mizuno Tanrenjyo 240mm Gyuto
    Masamoto KS 240mm Suji
    Misono UX10 240mm Suji
    Masamoto KK 180mm Deba
    Carter Kurouchi 188mm Funayuki
    Takayuki 150mm Petty
    Misono Swedish Carbon 145mm Honesuki
    Takayuki Oyster Knife
    Takayuki 165mm Moribashi





    Patinas


    Masamotos

  2. #2

    JohnnyChance's Avatar
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    Quite an arsenal you have there!

    Do you work in professional kitchen? What is your favorite or gets the most use? What are you looking to add next?
    "God sends meat and the devil sends cooks." - Thomas Deloney

  3. #3
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    Sushi chef? I see alot of yanagibas

  4. #4
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    Western kitchens only actually. And yes, professionally. I was on the fish section for awhile but mainly I'm obsessed with sushi. The Masamoto KS Gyuto was my main worker, that was for about 7 months. I've been using the Mizuno now and just received the KS Suji which I'm putting to heavy use on the line.

    Really all I want now is a Shigefusa Yanagi and a Honyaki.

  5. #5

    JohnnyChance's Avatar
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    There is a 300 shige with a stefan handle for sale in Dave's pre-owned/certified knife sales section.
    "God sends meat and the devil sends cooks." - Thomas Deloney

  6. #6

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    Nice set! How does the KK hold up next to the KS?

  7. #7
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    To me, the KS is worth the slight up-charge. The bevel came almost perfectly flat and it just feels like a better made blade. Even though it's 30mm shorter, it is significantly thinner and lighter. That said, the KK could be great with some more energy and time spent on it.

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