Recent content by TheDispossessed

Sorry but that's crap work. Should be sold as a second. Just my opinion. You got hosed, send it back.

Competent Japanese cooks and chefs do a remarkable amount of knife work in hand with larger knives. peelers and mandolines are seldom used. the guys i worked with always used their gyuto, suji or usuba in hand and rarely if ever pulled out a petty or paring under 180mm.

Totto Ramen is NYC best ramen IMO and it's a good $5-6 cheaper than ippudo, momofuku etc. Kajitsu and Kokage are fantastic for higher end Kyoto influenced food Abraco espresso is a great spot w delicious pastries

Not at 2 year old, but this guy with some awesome hair and a sweet vest.

With another thread running wild I thought we could use a place for this. If any of you have had your name, or other engraving done on a kitchen knife show it here. I'll start w my last name (Potenza) engraved by the owner of Tsubaya on a blue #2 yanagi I purchased in '12. Cheers Matteo

A little off topic here, but we're on page 17 of a thread that IMO started with a totally reasonable perspective in the first place. I used to be extremely wrapped up in the romantic story of the old japanese blade smith, these days I'm less invested in that and more just the quality of the...

sincere response. his hunting knives may be sought after but i doubt his kitchen knives are a hot commodity in japan.

No way in hell.

Just once I did get a tracking number mixup from the USPS. The package arrived at the designated address after all w no issue.

PM sent

I just received a 240 Kato (stock) after a 6 month wait. It's probably too big for me so if anyone's interested shoot me a PM. I was gonna get to the BST listing a little later, pretty busy right now. Cheers Matteo

Flitz sketches me out on eating tools. The stuff reeks

I had a knife made by a highly regarded American maker in aeb-l. Hated it. Sharpening the damn thing was unpleasant at best and the steel couldn't handle an acute edge at all without crumbling up. Not for me.