Recent content by WiscoNole

Then what did I buy at Aritsugu in Nishiki?

I guess I missed out. :(:(:(

How does that compare to normal tartar sauce and is it also good with seafood?

I'm impressed by how many weeks you've spent on this decision.

I've been a Koobi Kit guy for 10+ years. If I had known they were going out of business, I would've bought a backup or two for when my current one gets worn out.

Maybe he'll start a thread for home cooks next.

Shame. Just bought a Gesshin Hide 330mm instead.

The only gyuto I use at work is a 270. A bigger knife can do everything a smaller knife can, and cut more product at a time. Using a 210 would make my job harder by a significant margin.

I have a Gesshin Ginga 210 carbon wa-gyuto that I absolutely love, I can't imagine the 210 petty being any less great.

Are you set on double-bevel?

This thread has me considering this http://www.japanesenaturalstones.com/toyama-noborikoi-yanagiba-300mm/ Do they not come with a saya?

Where did you get that?

You want to shake things up, get an usuba instead of a nakiri. Very easy to sharpen if you do 45 minutes of research and understand the concepts, and sooo much fun to use.

Tanaka's what?

It's a strange feeling watching people go crazy over a knife that you've owned for seven years that has terrible edge retention.