I'd always dismissed chefs armoury as being too expensive, but with rising shipping costs and weak Aussie dollar, some things are a pretty good deal. Kono Honyaki for instance
There are many people who claim to be good cooks; just as there are many people who, after having repainted the garden gate take themselves to be painters.
Aye, with the 10% industry discount as well it's not too bad. It actually worked out cheaper than buying from Koki give the exchange rate and paypal fees. Honestly I would probably buy more from them, they just don't really have a great deal than interests me.
Having said that, the Melbourne store just got it's alcohol so bought some beer too. The bloke there said they'd be carrying sake and whisky soon too!
I had a look at that cleaver in the Melbourne store the other day, its a ripper.
Also, the beers they stock are really very good.
Last edited by Dusty; 08-31-2013 at 12:01 AM. Reason: punctuation
Noticed Dan has a thread on The Making of a Chef's Knife. Jim Arbuckle. Sorry for the poor images, we've been enjoying this Arbuckle for a bit and my pictures won't be inproving anytime soon. Very cool little knife with spalted sycamore handle. The filing on the spine is very cool! Thanks to Dan and Jim.
My most recent: vintage Sheffield slicer from Son. Steel: Swedish ore, hardened a little more than common in France. Profile: comparable to the traditional French, tip a little lower though, and more acute, arrow-like.
This one is curiously enough quite abrasion resistant - for a carbon. My Chosera 400 had some serious work to perform.
Awesome setup. Hopefully will be getting my Boardsmith board from David this week.