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boulevard oyster bar , 845 burrard street... if you like seafood. you'll thank me!

happy holidays all!

Throw away the dessicant and store them in that kind of paper the knives ship in. In all likelihood your dessicant packs are old and have become saturated with moisture. That's my best guess

The sukenari wagyuto run short, if I recall their 240 is either 225 or 230...! Worth a look.

click for a bigger, shakier image. Gonna try the one on the far right out today. In my haste, I failed to consider that the line I work on is marble underneath... Oh well. We shall see how that goes, maybe this will be my prep knife instead of line knife. Have mac hb-85 coming just in case, sort...

I use unlined plastic and find they scratch less than a ho Saya... I think at the end of the day the scratches are much less annoying than cut up knife rolls, hands, or chipped edges!

If you're looking for something that won't break the bank, but offers decent sharpenability I would recommend from my first hand experience the Sukenari Gingami 3 stamped knives from JCK... I should note they're a little beefier at the spine than a laser.

I wonder if you couldn't ask Koki? He used to sell urushi maki-e decorated Saya for some of his knives ...

I had considered that, though I notice that he seems to have shaved a few mm off the heel to tip length for the house brand (comparing to Tojiro HSPS) and maybe 0.05 mm off overall blade height (if all measurements are accurate). I wonder what the kanji on the box says? Probably something...

I think skill. The second video, he is using fairly standard knives. I have watched alot of those nove vids before, they talk in some detail about the knives he uses. He also uses off-brand synth stones.

Well it is not in my hands yet, but due to the poor performance of the CAD against USD, I opted for a house-brand knife. I suspect it is actually just a Tojiro HSPS, the spec is identical to that line and the handle is a dead giveaway. It is on offer at the vendor who must not be named, but I...

Hey guys, thanks for the messages and kind words. I apologize if I caused any undue worry. It was kind of a dark time for me. Just when I thought I was out, they pull me back in... I am back at the Japanese place in a twist of pure fate. Again, my apologies.

Today I put all of my knives and stones and books up for sale. I gave up on cooking. I got tired of working for minimum wage. I lost a series of jobs (the last one two days prior to xmas) for reasons I guess I don't understand. Maybe I am less in touch with reality than I had thought. Or...

https://www.youtube.com/watch?v=23GdGEzZPvE

they just grow up so darned fast... *wipes tear from eye*

today: center cut p chops. havent decided yet if its gonna be with rice or what.I have some of this bullhead barbeque sauce Ive been meaning to try... *** is a dried lizard fish?

"italian joint"?

heyyy I am glad to hear from Mr.s Panda and Theory on this! Maybe I will have to order katsuobushi and go to the real asian grocer and get some konbu .... anyway I think you might be surprised by the things fermentation of otherwise banal ingredients yields. It is probably true that some...

This was kind of my point. I don't believe that rf radiation is dangerous, so innocuous is the threat from radiated steel being shipped from Japan to your kitchen, that I compared the two. I did not, actually know any specifics about it though. So thanks I learned something :D

I think an IRC channel could be set up without much effort. If I'm not mistaken most cellphones do have IRC clients available. web chat is pretty simple too, could get one of those set up offsite for free. I could do it even XD though it's worth noting that most european countries are having...