Yoshi

Pm-ed

Kochi ironclad gyuto 240x52 mm, 183 g. Spine is 3.69 mm at the pinch Sad to even post this one and wouldn't mind keeping it, but it...

Ain't no cheap steel coming near my beer, it's either Tamahagane or my teeth

I've got a two of them, one is my beater knive and the other I used it as a beer bottle opener.

I actually saw the chef Shion at 69 Leonard St (who apprenticed at Sushi Saito in Tokyo, one of the hardest places to book in the world)...

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...

For me, it’s night and day. Once I started using yanagiba, I could never go back to Sujihiki for slicing raw fish. And once I started...

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...

Happy for 12 of Nov as well. Failing that, what's everyone's availability like for December?

Aite shall we have a vote on the dates?

Hope OP won't mind if I highjack the thread. Seeing so many pro sushi chef here, just want to know if there's any major difference with...

Right?! That might be my favorite of all of these. I asked for a slightly smaller version of a 313g beast he made me in s35vn. This one...

Holy smokes that 75mm eddwork

the kono version of tetsujin it does have the kono kanji right?

I really like my tetsujin, greater cutter with good food release, the iron cladding is super reactive and makes it a lot of fun to put a...