Guess whats back in stock... Our Gesshin Kagekiyo is finally here again (along with some new additions to the line)... check them out here:
http://www.japaneseknifeimports.com/...html?limit=all
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Guess whats back in stock... Our Gesshin Kagekiyo is finally here again (along with some new additions to the line)... check them out here:
http://www.japaneseknifeimports.com/...html?limit=all
Sweet! I've heard great things about the blue #1 K-gyutos, how does the grind on the new ginsanko ones compare?
Be well,
Mikey
Rule #1- Don't sweat the small s%&t, rule #2- It's ALL small s%&t
Mikey
All of the photos for the new Gesshin Kagekiyo Line are now up... you can find them here:
http://www.japaneseknifeimports.com/...-kagekiyo.html
man, after seeing taro's i want to get one too! those look amazing jon!
"A recipe has no soul. You as the cook must bring soul to the recipe." -Thomas Keller
i noticed that they sharpen or basically grind the kiritsuke gyutos tip's like a real kiritsuke. it gives me interest and now I am thinking of doing the same thing on my kiritsuke gyuto! why do they do that?
"A recipe has no soul. You as the cook must bring soul to the recipe." -Thomas Keller
jon its nearly 4 am. you are up reading my forum posts. ily man.
"A recipe has no soul. You as the cook must bring soul to the recipe." -Thomas Keller
one of these days i will get to visit your store. your knowledge is something i dont believe i will ever conquer though. thanks jon!
"A recipe has no soul. You as the cook must bring soul to the recipe." -Thomas Keller
finally getting ready to go to sleep after a long day of work (and a great dinner)... only have to be up in 4 hours. I guess the chef hours are really hard to shake... even after all these years
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