Recent content by jsandvad

Not by me, unfortunately :-) GLWS!

PM sent, interested in both Isa's, but especially the petty.

Beautiful blade. But 500 grams and an ugly handle? No thanks, I'll pass :-)

Trade agreed.

Another ignoramus here. I don't know of any performance differences, but I'm still awed by the skill of forging a beautiful, high performance knife from a rectangular piece of steel. Stock removal just feels too industrial to me. I'm painfully aware that this is irrational, but I don't care. I...

Thanks. Did you sell yours? I noticed you put a very nice one up for sale right when I decided to post mine :)

Hi all, while I love my BB short guyto (or "tall petty" for KKF'ers) to death, I've never been happy with the 244 mm one, it's just too big for me. Instead of it gathering dust, why not trade it for one I would actually use? I would be interested in 190-210 mm gyuto's from well-known western...

I'd bet these knives will never, ever cut any food.

This one is my favourite on the new album She's playing in cph in October, I will be there :-)

Just a quick note: Made a noodle salad yesterday with julienne'd carrots, daikon, snack peppers, and cucumbers, as well as chopping some other greens. I would normally use a nakiri for this, and I think this is really where the Huber shines. I expected it would feel a bit big for doing precision...

Same for me - I mostly use 180-ish gyutos and nakiris, occasionally my 210 gyutos. I almost never reach for my single 246 mm gyuto, I haven't found anything it does better than the shorter ones.

A few first impressions after using the knife for one dinner (Porchetta with oven potatoes, corn cobs, haricot verts and tomato salad): Looks I love how this knife looks. I do prefer the rougher look over more polished looks, and this one pulls off the aesthetics perfectly. It looks like a tool...

Yeah, that was bad, but I was pretty bummed out myself. I've now sent a long, angry letter to the postal service, which I'm pretty sure no one will ever read :-)

I have the same feeling. I have loved the feel of a good kitchen knife as long as I remember, but it is still a tool to me. I have no problem using 500$ on a knife that brings me joy daily in the kitchen. I would even pay 1000$ for a knife from a maker showing great craftmanship, knowing I could...