LifeByA1000Cuts
Senior Member
- Joined
- May 21, 2016
- Messages
- 2,784
- Reaction score
- 13
Want:
-Some 240-270 (semi) stainless Gyuto with a small octagon handle - can't decide between Grand Chef Wa, Ashi, Aritsugu A type
-A 150 petty of the same style - should be thin.
-The longest, sharpest yanagi that is still in the $200 ish range - for pastry/gluten/raw seitan work. It seems such are plenty if willing to import from japan, scarce/costly in Europe.
-Another R2 or VG10 or SB1 180ish laser - Schanz slimline (but would need another handle), Shibata Kotetsu?
-A Takagi ... and the time and nerves for such a project
-A heavier, definitely shinogi-lined nakiri - Watanabe, Kamo, Takeda?
-Another stainless Ko-Deba/Ajikiri as a travel knife
-A thin Kamo
-A Takamura Chromax
-A plain, white steel Mukimono - Watanabe? Sakai Takayuki?
-A yakushika cleaver just for the lulz (I do not hunt)
Now how to fight the understanding I can do with what I have anyway?
-Some 240-270 (semi) stainless Gyuto with a small octagon handle - can't decide between Grand Chef Wa, Ashi, Aritsugu A type
-A 150 petty of the same style - should be thin.
-The longest, sharpest yanagi that is still in the $200 ish range - for pastry/gluten/raw seitan work. It seems such are plenty if willing to import from japan, scarce/costly in Europe.
-Another R2 or VG10 or SB1 180ish laser - Schanz slimline (but would need another handle), Shibata Kotetsu?
-A Takagi ... and the time and nerves for such a project
-A heavier, definitely shinogi-lined nakiri - Watanabe, Kamo, Takeda?
-Another stainless Ko-Deba/Ajikiri as a travel knife
-A thin Kamo
-A Takamura Chromax
-A plain, white steel Mukimono - Watanabe? Sakai Takayuki?
-A yakushika cleaver just for the lulz (I do not hunt)
Now how to fight the understanding I can do with what I have anyway?