Search results

Ah. I guess I really need to work a lot harder on raising a slurry. For some reason I seem to struggle to do so but maybe I’m not doing it right. Time to look for some videos...... Thank you again, I’ll try and work on the pressure next time I sharpen

Thank you all. A lot for me to digest there, and definitely agree that I can do it with what's existing. The Amakusa that I start with seems to fill the rough ish end quite well - and I think most are right with the King 1200, but I really just don't want to go through the rituals of soaking it...

So I'm at a bit of a crossroad with my stones - I don't really know what to do, or whether I have a gap to fill. I'm a home cook so very very rarely need anything in the rough grits, unless I chip a knife which is nearly never, and I have a 320 shapton glass for that. Knives are mainly carbon...

Thank you! Shall take a good look at it :)

Quite possibly. However, for the right budget, I shall be willing to wait, as really the petty is hardly a miss for now. It's convenient but not a must for me. I do however (off topic) want to sell my kurosaki shizuku gyuto, as I'd like to go back to a carbon steel one! that may take some work.

Thank you all for the help and suggestions. Been away for a few days busy and hadn't checked and there's a lot of info! I will be using it as probably the utility knife, but mainly just mincing herbs and garlic, and helping with little bits of fish prep (cutting scales off, trimming fillets...

Thank you all. I'm a righty which makes finding things easier. I can't really find knives on ebay here, I think ebay uk doesn't seem to allow "weapons"... Watanabe - had a look, nothing particularly floated my boat in that link but i have noticed their debas, which may mean I'd try and get one...

As titled. I've been on the hunt for a single bevel petty in the UK, so far I've found an out of stock ittetsu 150mm that fits the wallet and the bill, but as said, it's out of stock. Would anyone have any light to shed on the topic or such in general?

Well... I guess I'll have to sample that next time I'm home! My go to light soy is kimlan, find it much better than pearl river. In essence, less salty, more taste. However the pearl river mushroom dark soy is probably the best I can easily obtain. Very dark, and very mellow. On the note of...

Thanks so much for all. Korean soy sauce - I'm intrigued, does anyone have a bit more info on it? I say "slim down my sauces", what I actually have is chinese light soy sauce, dark soy sauce, a bottle of shoyu, and some white shoyu. So like everyone's said and confirms my thoughts, is that...

Just as I thought I had grown up eating soy sauce of all kinds, I shouldn't really be asking this question. But recently ventured into japanese and korean cooking having became quite bored of cooking chinese food all the time since I moved to the UK 16 years ago when I was.....15.....I've...

That then brings on the question.. Would they be worth their while, although I guess that can only be told by buying a knife from them!

That's what I was wondering. It's not ridiculously expensive, it's also not cheap and they're claiming a pretty high quality. Whether they're just a bit small/unknown, or, what not. Maybe someone else will have better ideas 🤔

Oh. I thought going by their website it was going to be a small local production. Perhaps I've mistaken!

As the title says. I stumbled upon the maker somewhere online, hunted down a japanese only, rather non-fancy website https://www.toyonagahamono.jp They seem to be a Ginsan driven with some Aogami 2 and shiro 2 productions too? Not really seem the maker anywhere in the "West", so wondering if...

I found a picture. How about that.. I'm sure I have a few more somewhere...

Oh a thread that I've found where I can contribute to! I'm from Hong Kong and live in a part of the UK where you simply won't get any half edible chinese food. Cha siu, is nearly always in my freezer uncooked. I usually just marinade it in a bag with the stuff, and either cook it after 24-48...

I've recently acquired a deba, bit like yourself I'm a home cook but I certainly am not a collector so my selection is based on practicality I looked up and down and concluded that it's not that easy to get a decent single bevel for that money I ended up contacting japana who had been very...

Hello all, I'm Adrian, based in the UK. I'm just a home cook who appears to have a few semi-decent (for my liking) japanese knives. I've always found cutting a fairly integral part of cooking good food so I've gone a bit further than the usual person and invested in tools I like and it has...