Make sure to post pictures when this happens.
Sold - thanks for looking.
This one is really tough to sell. By far my favorite Gyuto in the collection. It's a tie with my isasmedjan 240 for first place. I debated long...
Well, sadly, due to other hobbies causing me to spend too much money I have to let some knives go.
First up, is a Konosuke Fujiyama White #1 FM...
I use all my knives. And even if I did ever get a Unicorn, I'd use that too.
A summery Soupe au Pistou, with gobs of Mimolette. Because, cheese.
I don't have anywhere the experience of other here, so I'll let them make the stone suggestions.
This I can answer though :D
Naguras are used...
What a beauty! Is that a chef's or a slicer?
I can't see any reason to get a name brand. The cheapo Asian market woks work great.
I've had the pleasure of handling these. Even more beautiful in person.
Is that a D shaped handle? Great looking and great specs!
This is still my favorite sharpening video. :D
Just look how it slips through those onions like a laser.
For your viewing pleasure.
Yes, that more than makes up for the invisible roo :D
I see taters, but whre's the roo?
Sweet! The handle makes it extra special. You'll enjoy this for many years :).
Kimchi Jjigae over rice, pickled cucumber, more kimchi, and Korean beer. Note to self, half the Gochugaru next time :D.
Congrats! Looks great. I love my Isasmedjan gyuto.
Actually, no.. you add the bulk at the start, after cooking the onions and sausage. Then you garnish with a little at the end. The bitterness of...
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