Recent content by longhorn

Welcome to chi-rack let me know if I can extend any professional courtesy or connections your way, you did after all well me my go to gyuto. Also good luck with all the sales, the knives are beautiful but I am having too hard of a time justifying it ATM.

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Been looking for a few weeks and have narrowed down a list of knives to buy, but before I pull the trigger on something new I wanted to see if anyone has something they are looking to sell so we can help one another. My sweet spot is at around 270mm but I would definitely consider a long...

I am not exactly sure if this topic fits on this board, so mods I apologize please move it if necessary. I've been cooking professionally for a few years and have cooked and prepared raw fish thousands of times. Unfortunately the bulk of my fish experience was at a restaurant that had an in...

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How would you guys describe the edge geometry and flex of the the 270 suji? Also is it a true 270mm or does it run long or short?

Heiji is an interesting option and I have yet to use one of these. A definite contender. A bit pricey but if it's worth it I'm sure I can make it happen. What is the geometry like on a Heiji suji? I am a fan of r2 for sure so that will definitely have to go into consideration. Thanks for...

It's only 210mm and I just like something a bit longer. I've never used a 240 suji but I think you are right. I will definitely start looking that direction, but does anyone have any outright recommendations in terms of edge retention. How is retention on the Itinomonn and Toyama knives?

LOCATION What country are you in? New York USA KNIFE TYPE What type of knife are you interested in (e.g., chef’s knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)? Slicer or long petty/line knife Are you right or left handed? Right Are you interested in...

I have the slicer in the 270mm size. I like it a lot but it is a hard comparison to make when you are discussing gyutos. I like it a lot because it is quite stiff, that being said it doesn't taper down very gracefully. This isn't such an issue for me since a slicer isn't very tall and I am...

I use a Sakai Takayuki in Blue2. It is monosteel and I consider it quite stiff. It took a bit of work on the edge to make it a good cutter but it is a solid knife for not much more than the Fujiwara. I don't recall exactly where I picked it up but in sure a bit of googling will turn it up.

Congratulations Matt!

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1.5 parts butter to 1 part potato, yessir. It's essentially a warm potato compound butter. And it's Ratte potatoes only.

Definitely have a class or section dealing with freezing. No better way to understand sublimation than to make ice cream with dry ice. I'm sure you have access to liquid nitrogen which could be fun too and bring a little excitement.