Quantcast
book - Japanese Kitchen knives - Page 3
+ Reply to Thread
Page 3 of 3 FirstFirst 123
Results 21 to 27 of 27

Thread: book - Japanese Kitchen knives

  1. #21
    Senior Member
    Join Date
    Mar 2011
    Posts
    236
    It's often available on eBay.

  2. #22
    Senior Member

    Join Date
    Feb 2011
    Location
    Pensacola, FL, USA
    Posts
    3,800

  3. #23
    Senior Member DwarvenChef's Avatar
    Join Date
    Jun 2011
    Location
    Central CA
    Posts
    793
    I love these threads... and hate them... When you have over 400 cookbooks and move frequently... you get the picture

    I'm so glad I already have most of these book lol

    I still read Chad's book on occation as it's just fun to read. Nozaki's book just gets me in trouble (in a good way)

  4. #24
    Senior Member
    Join Date
    Apr 2011
    Posts
    468
    Quote Originally Posted by mpukas View Post
    No, not really. It's such a specialized knife, it does amazing work for what it's designed for, but for anything else, it's either mediocre at best or useless. Outside of katsuramuki and ken cuts, there's nothing it can do that a gyuto can't do equally well, or better. Took me a long time to accept this. Of all knives, I'm most obsessed with usuba.



    btw - I ordered a copy of the book weeks ago f/ Amazon, and it hasn't shipped yet... go figure...
    When I bought my first Usuba off Korin (left-handled special order even) I tried to use it like I would a nakiri. Doesn't work. Lot of books and articles try to lump the two styles together but they are wrong. A usuba is a very specialized tool and a nakiri is a very general purpose one.

  5. #25
    Senior Member mpukas's Avatar
    Join Date
    Apr 2011
    Location
    Gyptuckey, CO
    Posts
    797
    Quote Originally Posted by SameGuy View Post
    Damn. I've had it on backorder for a few weeks.
    I got the same e-mail after a chat session w/ Amazon. Someone else snagged the book right before I ordered it. Dang!
    Shibui - simplicity devoid of unnecessary elements

  6. #26
    Senior Member
    Join Date
    Apr 2011
    Posts
    704
    I sold my copy of this book...could someone help me out with the recipe for the sardines with cheese on bread?

    Its in the section on filleting fish please!!

  7. #27
    Senior Member

    Join Date
    Feb 2011
    Location
    Pensacola, FL, USA
    Posts
    3,800
    Quote Originally Posted by slowtyper View Post
    I sold my copy of this book...could someone help me out with the recipe for the sardines with cheese on bread?

    Its in the section on filleting fish please!!

+ Reply to Thread

Posting Permissions

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