@Hockey3081 said it best. OEL knives fudge.
Making a pros and cons list of which knife in my kitchen drawer is getting voted off the island to make room for this one.
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@Hockey3081 said it best. OEL knives fudge.
Making a pros and cons list of which knife in my kitchen drawer is getting voted off the island to make room for this one.
Is this handle comfy?
So far, it’s pretty good. I use a pinch grip 90% of the time and the handle functions more as a counterweight, so this handle works just fine for me. Someone who primarily uses a different grip or who prefers large handles might feel differently. In that case, I’d say send it off to @birdsfan for a rehandle.
Hockey3081
Senior Member
My handle is made of aluminum with a touch of brass and I find it to be very comfortable. This knife is definitely in my top 3 for sure.
Been working on polishing a few manifestations of Tanaka’s work. I think I plan to start from scratch with a couple of them because I’m not happy with a few stray low grit scratches on the core steel, but it’s been fun to see the differences.
From top to bottom
- B1, Shuji Yamaguchi
- B1, Myojin (Kama Asa)
- AS, Nomura
Can’t wait to test them after I get some handles!
From top to bottom
- B1, Shuji Yamaguchi
- B1, Myojin (Kama Asa)
- AS, Nomura
Can’t wait to test them after I get some handles!
nipsy
Well-Known Member
Masamoto ks20 suji, getting a nice patina
You know what. Choil shots are sexy.
Eddworks 250
Swapped out the rosewood handle my Tetsujin came with for yakusugi cedar. Also no more machi.
nipsy
Well-Known Member
Suji yesterday, gyuoto today. Ks 270 masamoto.
Great knife as I'm sure you are aware.
As an obsessive hobbyist I will confirm those are in fact knives
What’s the handle on the yanick?
What’s the handle on the yanick?
Again!!
Highly recommend this fennel slaw recipe. I doctor it and use red wine vinegar instead of rice, but you get the gist
Highly recommend this fennel slaw recipe. I doctor it and use red wine vinegar instead of rice, but you get the gist
I do a variation of this
- I include the stems and "leaves" minced
- sub red onion with red cabbage
- Sauce is lemon / lime / plum extract
Yeah I always include the fennel "faux-dill" whenever I can.
Gonna need more elaboration on the sauce though that sounds banging
Dis
https://www.amazon.com/LENITH-Premi...rQzDcRy_KRWKN1Hr9hdXwYVfZQw3kvvIaAle1EALw_wcB
I get mine at H mart... but it appears amazon has it too..
I pickled a ton of fennel last September. Going to try it with this recipe. Thanks!
nipsy
Well-Known Member
Masamoto ks 210 usubas turn. Not sure how I have finger tips left after doing the mint.
Courgetti lemony spaghetti
Courgetti lemony spaghetti
MowgFace
Senior Member
You've never tried a Mac-keda AS?
Current state of the collection, minus the Shindo tall nakiri and 2 more in the mail you'll hear me yowling about soon enough.
Someone likes ku
Guilty! And 3 incoming are all KU too haha
tostadas
Hobbyist / Craftsman
That Maz w/ the burnt chestnut looks perfect
Pretty kitchen towels are a sign of neglect.
Just did a large prep session for mothers day. Man, this excelled at everything. Lateral cuts flew through onions, carrots dead silent, and grabbed peppers easily, shallots minced no problem. I don’t know but this may be the best knife dollar for dollar. It feels like a WH/middleweight but cuts like a custom Xerxes with stellar food release. Doesn’t oxidize easily, patina was mostly stable and subtle. Balance is perfect and I am not worried about the edge. Feels great on poly cutting boards. Good feedback on my coti. Steel wasn’t too hard for it. And the edge lasted for a whole shift and still grabbed tomato and pepper skins. Maybe I’ll crack some lobsters with her to hit the durability benchmark fully.
TLDR: Jannis makes a damn good knife.
