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Depends on the fish. If it's tuna, then definitely #1. You'll want to let the fish breath.

A little vinegar or lemon juice is all you need. I cook them at work daily, drop eggs slowly in boiling water with splash of lemon juice or vinegar. Wait 6min and shock with ice bath. You're welcome ;)

I apologize first hand for having this discussion in a BST thread. But I thought almost all kitaeji has the "Shigefusa made" kanji, I've only ever seen 1 kitaeji that has just "shigefusa" on it. All my kitaeji has 3 kanji, unless they're all vintage. My regular kasumi Shigs only has "Shigefusa"...

I think Suisin is Sandvik 19c27

Used 210mm shig nakiri kitaeji on aframes https://www.aframestokyo.com/used-shigefusa-nakiri-kitaeji-210mm-swedish-pure-carbon-st2101.html

Haha, likewise. I would have done the same. Thats a very healthy amount to go towards the mortgage.

Congrats on paying it off! Must be a lot of hard work and sweat. And you're so lucky with the bitcoin purchase. I was so skeptical back then about it and thought it was the dumbest thing ever but had so many chances to mine it. First knew about it around 2011~. Had many chances to use my...

Jesus, $640 for a 210. Is it just me or did it get a lot more expensive recently.

Oops, I guess I should tell you what I want too. 2 felt and 2 blocks please.

I'm in!

I've had a K&S original tanaka ginsanko with the bubinga/ brass combo ferrule from when it first launched and I still haven't seen mine tarnish yet. Granted I did give the knife away to a good friend of mine but I still see him post pictures of it from day to day. I don't think that would be...

I'll definitely try to be there. I saw you on the roster and was super excited. Been wanting to see your knives in person for awhile now.

Guess I should have thought this thru before asking for other people's take on a hobbyist forum. For some reason, I thought hearing about how you guys deal with it might help me curb my buying habits.. lol But with that said... all good points here. For me, being a chef.. knives are my...

Yo or Wa handles? Or does it matter?

See that's what I said to myself before. That with what I currently have and what I have coming, It's all I will ever need. But fast forward to today, my collection probably doubled in terms of numbers lol. There is always stuff that I see that catches my attention and I can't sleep until I have...

Not trying to stir the pot but who here feels that they have a good collection where they wouldn't need to or have the urge to purchase another knife? I have now a sizable collection and I've been telling myself to stop... but the collection keeps on growing. At what point would you guys be...

It's so functional though. I love the feel of a ho handle in a professional kitchen. My debas are almost all ho handles.

For $144. I think I might do 2 Tojiro dp or a Tanaka IMHO.

I've been having that issue even in the restaurant industry. So many want to work front of house where less physical labor is involved. Chefs, especially sushi chefs are now so hard to find... to the point where I'm offering 52k - 60k/yr just to lure some talent. I have high school kids come...

It's a tsukiji masamoto. Not a sohoten masamoto.