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Then what did I buy at Aritsugu in Nishiki?
I guess I missed out. :(:(:(
How does that compare to normal tartar sauce and is it also good with seafood?
I'm impressed by how many weeks you've spent on this decision.
I've been a Koobi Kit guy for 10+ years. If I had known they were going out of business, I would've bought a backup or two for when my current one...
Maybe he'll start a thread for home cooks next.
Shame. Just bought a Gesshin Hide 330mm instead.
The only gyuto I use at work is a 270. A bigger knife can do everything a smaller knife can, and cut more product at a time. Using a 210 would...
I have a Gesshin Ginga 210 carbon wa-gyuto that I absolutely love, I can't imagine the 210 petty being any less great.
Are you set on double-bevel?
This thread has me considering this http://www.japanesenaturalstones.com/toyama-noborikoi-yanagiba-300mm/
Do they not come with a saya?
Where did you get that?
You want to shake things up, get an usuba instead of a nakiri. Very easy to sharpen if you do 45 minutes of research and understand the concepts,...
It's a strange feeling watching people go crazy over a knife that you've owned for seven years that has terrible edge retention.
One sec, let me restart my computer, maybe the pics will show up then
Even though a 240 gyuto is fine, the last knife I used to cut up a raw boneless chicken breast was a 240 yanagiba.
Does Amazon deliver to you?
I got my Sani-Tuff in 2008 and it's still on my counter right now. It's well worth the price and probably more.
A 240 gyuto is perfectly fine for the tasks described. I think you just want to justify another knife! :knife:
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