I think I might've found a new favourite suita .... This one from Yaginoshima, it gives a spectacular edge on the carbs. It has really nice feel...
They only get to choose Masahiro in my kitchen, unless they can prove they know how to use a knife, with the said Masahiro
Are you selling the Kato Nakiri as well (didnt see a price, not sure if it was mis uploaded)?
Send it back, regardless if the edge is straight. A knife of this price bracket shouldnt have a spine with this degree of deviation.
Thats not how we do things here! We call them "Vintage Soviet-Era trash dispoal units imbued with spirit of a thousand Norse kame"
Ok just for you guys
And potato just for fun
What is this closet that you speak of? [ATTACH]
I need to find a better earning job than stay at home dad or stop buying jnats [emoji43]
I want to see more nakiri/cleaver cutting videos from y'all !!
Needs Kanji! 彗星 chisled on every knife
Kind of a crazy world when you are enjoying Canadian Ribeye in Denmark while Im cooking Danish oxtongue in Canada
It's the Circle of Knives
And it moves us all
Through daikon and squash
Through carrots and cabbage
Till we find our place
On the path unwinding...
I dig this
@Iggy this is mostly your fault[ATTACH]
Are those all yours !?!? If so, Im gonna show my wife that picture and tell her I dont have enough nakiri yet
Fwiw, I also have a long Heiji in...
Omg that Nakiri made my heart skip a beat.
Xinjiang style bbq seasoning (cumin, Szechuan peppercorns, fennel seeds, paprika,cayenne peper, garlic powder, salt, etc .), Heart cleaned, cut to...
How has this not sold yet !?!!
Here are two examples of American Knives (actually both New York) 100 years apart. Don't think America ever stop making knives, just how we...
Yeah Canadians are really polite. Our reputation for politeness often overshadow our reputation as feared warriors, unless of course, you are on...
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