Hey guys, Just wanted to ask for some wisdom on cleaning boards. I recently was handed over a hasegawa hi soft cutting board from japan. Its Its...
Hey guys! Just wanted to ask which knife you guys choose to serve the purpose of slicing or chopping clean cuts from slabs of porchetta, crispy...
I've been using a Hideriyama from Jon for about a year now and have recently gotten an Ohira Suita and while the resulting finish off both of...
Hi, I'm looking for a quality honesuki for pro use. Makers I'm interested in (but not limited to) Heiji, Shigefusa, Marko. Please message me...
Hi guys, I'm given the inevitable responsibility of cooking two whole ducks for the family feast this weekend (I know, I'm off for a weekend...
Hi, I am planning to purchase a kitchen knife internationally and was wondering if you guys have had bad experiences shipping our beloved...
I am literally close to pushing the buy button on a Sukenari Honyaki W#1 Gyuto 270mm. I've been sharpening my own knives for 2 years now. I'd...
Hi, I'm a working cook in a low volume fine dining establishment in search for a go-to carbon gyuto for all veg and protein prep needs and a...
Hi everyone, I'm Julian, a professional cook from the Philippines. I am fairly new to culinary and only have 6 months of experience working in...
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