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Thread: Hello Kitchen Knife World ...

  1. #1

    Smile Hello Kitchen Knife World ...

    Have been using a gyuto for a little while. Would like to get started on Katsuramuki. Am here to learn.

  2. #2
    Welcome aboard!

  3. #3
    Senior Member
    Join Date
    Jun 2011
    Location
    Calgary Alberta Canada
    Posts
    53
    Quote Originally Posted by tubed View Post
    Would like to get started on Katsuramuki.

    Me too! off to get a Daikon tomorrow....

  4. #4
    Oh boy - looks like someone's going be shopping for an usuba. Welcome to KKF!

  5. #5
    Senior Member
    Join Date
    Feb 2011
    Location
    Newport Beach, California
    Posts
    1,010
    Welcome!

  6. #6
    Welcome welcome! It sounds like you're already heading down the road of expanding your stable of knives
    Len

  7. #7
    Quote Originally Posted by Dave Martell View Post
    Oh boy - looks like someone's going be shopping for an usuba. Welcome to KKF!
    Indeed very interested in a usuba. Kind of got the idea that 180mm is a good size to start, and kamagata is the more versatile type. But not sure. Would like to hear expert opinions.

  8. #8
    Senior Member
    Join Date
    Jun 2011
    Location
    Toronto
    Posts
    542
    can't wait to try Katsuramuki. On a cucumber tho.

    Some of my friends are health freaks but love sushi. They wanted vegetable only type sushi. I told them I could try to Katsuramuki a cucumber then use the skin instead of nori and just double roll is to stick (or use an avo paste?). Julienne the rest and put some carrots and avo. will it work - who knows but I do love making a mess. Can't wait for the knives to come so I can try it.

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