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It means you should add your collection to your home owner’s insurance policy lol.

I’m in, Seattle, WA

Nothing special except for those magic hands. Thanks for sharing the base to start with!

Would you be willing to share a recipe on this? I've already eaten dinner, but I'm drooling.

Shipping not included, right?

I just happily eat 3 gallons of jook.

Sorry, I’m not familiar with the Noboiroi line, but I’m interested if it’s not a white steel. Do you have pictures of the Noboiroi and the Nakagawa b1 gyuto? Also, what are your prices on them?

What do you have from Tanaka and Nakagawa?

I was going to say, I usually avoid MTC and the random wheel of shipping cost. I’m on the west coast, so the shipping to me isn’t great.

Keep your eyes out for deals, the binchogrill has 15% off right now. Can’t speak to their grills, but their charcoal isn’t bad and 15% off doesn’t happen that often.

Yup, the latter is what I meant. You probably lose some heat to the unfilled part, but I don’t think it would be a deal breaker. Even with my small grill I make a descending stack of coals so I don’t have everything blazing hot at once. For me it helps keep some things warm when I finish off the...

As long as the depth or width doesn’t change, then I don’t think you have to spend more on binchotan. You would just have more length as a warming zone.

Thank goodness this is withdrawn. This is exactly a knife I didn’t need to tempt me.

I am frequently tempted to “try” knives, but I think I do a pretty good job of resisting them. Now what gets me is sentimental value added on top of the knife. If I’ve interacted with the maker in some capacity it really shifts the needle towards buying. I saw it somewhere else here on the...

+1 for Hinoura, I hesitated for a long time and finally got one, loving it.

Sugi Cutlery has 15-30% off all knives right now, please buy them all before I cave in. https://sugicutlery.com/

How do you wash that cutting board thoroughly? It’s massive!!

Yeah, but gizzards have literal rocks in them and I eat ish that up. Maybe I’m just not a liver person 🤷‍♂️

On the note of chicken hearts, I really like preparing them the yakitori-baka style way that Yakitoriguy shows. Something about it makes it more fun to eat and you get a little different texture where the hearts are touching. If anyone is able to get liver down to a palatable texture and taste...

Santoku from Hinoura Hamono. Acquired at the sharpening event in LA at the JACCC. Shout out to @JBroida for stepping in last minute to be a translator. I had a great time and wish I was around more to visit the JKI shop in person.