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Thread: I am going to Japan

  1. #1
    Senior Member mattrud's Avatar
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    I am going to Japan

    So I am going to Japan for a cooking event. I will be there for about 5-6 days and while I am traveling and seeing a lot my time will be completely devoted to the event. Saying that means I wont have much time to check out knives. But it does beg the question....

    What knives should I bring with me?

  2. #2
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    You're gonna be cooking? And if so, what? Interesting question... I guess you'd want to bring something nice and Japanese for cred and then bring some custom stuff they might not really have access to, as well? How many are you gonna take?

  3. #3
    Senior Member mattrud's Avatar
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    i am traveling through Japan so I am not carrying much on me, just the basics, chef knife, slicer, paring, boning/fish knife maybe. I do not know what exactly I will be cooking yet, it is a big dinner with a bunch of other chefs and we each do a course.

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    What's your favorite all arounder?

  5. #5
    I can lend you a 240mm gyuto if you like. 255mm tip to handle. Sturdier than than the other one.

    M


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  6. #6
    Senior Member mattrud's Avatar
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    Quote Originally Posted by Marko Tsourkan View Post
    I can lend you a 240mm gyuto if you like. 255mm tip to handle. Sturdier than than the other one.

    M
    thats a possibility.

  7. #7
    Shige....what slicers do you have? And the Marko.

    Sounds awesome though. Can I come? Haha.
    "God sends meat and the devil sends cooks." - Thomas Deloney

  8. #8
    Quote Originally Posted by mattrud View Post
    thats a possibility.
    I need a couple of more days to make a D handle for it.

    When are you going?

    M


    "If there’s something worth doing, it’s worth overdoing.” - An US saying.

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  9. #9

    ecchef's Avatar
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    I would bring whatever US made blades you can. Japanes chefs would probably love to see that.
    Though I could not caution all I still might warn a few; Don't raise your hand to raise no flag atop no ship of fools. - Robert Hunter

  10. #10
    Senior Member mattrud's Avatar
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    I am leaving on november 12th so I have some time.

    right now I am thinking of taking
    240 heiji slicer
    only boning knife I have is a honkatsu kikuichi
    240mm chefs knife- not sure which one yet
    paring- either a cheap forschners or a haslinger
    maybe I will also take my gill cote fillet knife
    then the other random kitchen tools I may need.

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