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Wow you guys are quick! I logged in just to post that one. Crazy indeed.... I would've been all over it if it were ironclad I bought lots of trinkets instead... Couldn't resist almost thirty percent off everything with practically free local shipping.

I'd consider a CCK x Sammo Hung. Otherwise, no thanks.

"Shady" there almost got scammed a shig yanagi + cash to the tune of $5K. Now to the champ who stepped up: Well played mate. Good on ya!

Nay. My wife refuses to relocate. Damascus ranked 173rd out of 173 in the economist's world's most livable cities (2023) 😆 Kidding aside, I don't mind a bit of cladding decoration as long as it doesn't hamper cutting ability but I definitely won't pay more for it. In fact, I won't pay even...

A lot of hate on $1800 Wusthof "Amici Villa" set on OzBargain a few days ago. It's only natural in a bargain hunting site, but I'm interested in what KKF would say. Way overpriced for Krupp 4116 steel? PS: I personally prefer Japanese, but just can't imagine life without german knives ... such...

It's definitely too front heavy. I thought a two finger salute grip would cancel the length, but I was wrong. You're right mate, mine wedges on carrots as well. I reckon it's the grind because it was relatively sharp ootb. Your No.2 was a lot more popular for sure, but the longer knife was just...

Bought on impulse during prime for a whopping sum of $40 dollarydoos or about USD 25...

I knew I had a picture somewhere.... swipe/click to see the 2nd picture These things you have to try to know OP, since we don't always cut the same things or cut the same way. PS. All my single bevels have an urasuki including the honesuki, except for the chisel ground "usuba"

I've been using a 150 nakiri for everything and a 170 chisel ground before that for decades. I'm just a homecook but I cook daily, no holiday. I only reach for a specialty knife when I really need to, so almost never in everyday cooking. As a consequence, I barely use my 210/225 gyutos or 200...

Mainstream OZ[bargainer]wise... Both knife and sharpener combo can be had ~hundred dollaridoos... https://www.ozbargain.com.au/search/node/minosharp%20type%3Aozbdeal Or just get the minosharp to touch up your client's knives... or get 6x Victorinox tomato knives and treat disposables... or...

Ooh this is fun. If I were to cut citrus in front of a bunch of tipsy Ah Bengs: Glestain offset petty (140mm) ... flashy Kono hd2 petty 150mm Nenohi custom? super flashy $$$ Misono UX10 boning has a useful tip and thin 145mm And if they ask about the knife, get your buddy sell some on the...

I'm not Marek, but I've had the Morihei #3000 for a while now. I can compare it to familiar stones. Similar edge to the SP2K, but everything else it's the total opposite. The M3K is a lot slower, muddier, and is quite thirsty for the first ten minutes or so then suddenly you're a pig in mud...

Pardon the late reply, but you're correct. Technically, kambing should be mutton and domba means lamb, but the terms are somewhat interchangeable for a while since the latter's gaining popularity. Availability (live import), softer texture, etc. contribute to the shift. Ordering a kambing guling...

Hi m8. That's a ko-deba of some sort. Like daveb said: Limited appeal. I'd probably trade a few stubbies for it, not a slab. Btw, the kanji read: Minamoto tame-hisa or something... Welcome.

I can somewhat relate to the OP's. A tip might feel redundant on a curved profile. However, not all slicers are curved. Sometimes I missed a sharp tip while using a dead straight slicer and wished I had grabbed a suji or yanagi instead; from piercing plastic wraps to ending tricky cuts on red...

On the spine in morse code.

A good substitute for kemiri/candlenuts are macadamia, which we have plenty of here in Australia. Alas, there's no real substitute for terasi/belachan. Speaking of Dutch, I just made this gulai a few days ago with the help of a Philips air-fryer... Real handy👍

No idea, but I strongly sus it was Suisin...