Got a Shigehiro gyuto off CKC. Sale was too good.
LaSeur withdrawn until after Christmas.
I would take Mizuno over Toyanabe.
Don’t forget Mario if you can find one.
I like the idea of this being a major forum. :)
I can’t imagine the other forums as active as this one. Especially for honyaki.
It is very...
@lumo That’s a great line up of knives you’ve got there. Your suji sounds like a fit. Shoot me a PM and we can figure out details if it is...
It’s just way more fun with the right knife.
I watched Jacque do garlic in that video up the thread. I cut garlic like that all the time. He...
@daveb I would make gengetsu standard issue if I could.
@TSF415 His level of work way surpassed my expectations. Are you loving yours?
Have a Toyama 240 with a fantastic custom ebony and ivory handle by Mert. Holding this knife makes me feel like a king. The only other knife that...
Welcome, you seem like fun. What kind of dogs?
I think debas are way over rated. If you are slicing that much fish maybe a Yanagiba. I would tend...
I love the looks of those little guys!
I’ve never been. I’ll have to check this place out.
Yes they do make good waiters. Gay guys also make fantastic chefs and sommeliers and general managers and restauranteurs and friends. I would also...
What’s in the kit now:
Mario W2 Honyaki 250 Gyuto
Martell 01 240 Gyuto
Gengetsu 180 Petty
Martell CPM154 150 Petty
Sakai Yusuke white steel wa...
Oh my. Such a talented maker.
Nice looking knife.
That’s a two day read for sure. Welcome.
I am a little skeptical of this choil shot. I mean I took it so it is accurate. In my hands this particular knife seemed thinner at the heel than...
I find his method for home kind of annoying. But it turns out an open structure if that is what you are chasing.
I haven’t felt guilty about using a knife. I don’t like it when great knives sit idle and that’s how I I know what to sell.
I prefer the San Mai Mizuno KS grind that I have seen to the Mizuno Honyakis (3) I have used. As you could guess the F&F on the Honyakis I have...
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