Ochazuke

I will also say that in Japan, I’ve seen plenty of fish mongers and izakaya chefs slice sashimi with deba, gyuto, or basically whatever...

Yes and no. People with a lot of experience will notice a difference. The majority of sushi chefs in the states are doing more American...

If you’re doing a lot of salmon, you could always consider a sakekiri? 180mm hon deba will probably be more useful though and is one of...

I'm not a pro but I do break down a lot of fish at a time, and pretty much every size of them. Personally I phased out the 165mm as it...

I just saw this for the first time. I love the kawahagi (bottom right) so much. I’m not in a spot to buy knives right now, but if I had...

Okahide Hamono petty making quick work of a couple chickens. All that yakitori and honesuki talk was just too much. Thanks...

I realize I have seemingly conflicting ideas. But I’ve come to believe more and more that while there are important differences in knife...

It’s kind of a wrong question imo… Maybe it’s because I go through so many, but chickens could basically almost be pulled apart by...

Yup! Use it almost daily now. Handles differently than a double bevel for sure. I also have a slight preference for single bevel, but I...

Sold it to @Ochazuke. I liked it a lot! Fun to sharpen and use.

Depending on your hotel, it’s worth asking your concierge. Concierges at top class hotels can secure you otherwise unavailable spots...

Yep, I've been Yakatori-ing :-) for a few years. Have a small and large Konro grill i purchased from James at K&S, he also has very good...

I sort of think that even the cheapo $70 ones are great. But I think my ideal knife would be something like a 175mm Takeda. They've got...

I would tackle all above in my belly on one sitting. Look soo good

Awesome! Great to see Okinawa being represented 🤙. Do you celebrate obon too? Would love to see what you put out.