Search results

If anyone could translate this, that be great. A friend bought it in Japan Kyoto. In a small father and son knife shop. They know nothing about it’s make or type of steel used. Thank you!

I have a Takeda Large Gyuto NAS in UK Glasgow. The Specification for this knife (approx). Full length : 423mm Blade length 286mm Blade height at heel 73mm Spine thickness at heel 2.7mm Blade thickness 1cm above heel: 1.43mm PM me if you’re interested. Let me know what you got to trade. I

definitely, and less fatty. I personally prefer the belly but it pot belly luck for that cut and can vary from too meaty to too fatty. I know that rubbing salt into the skin makes it crispy but sometimes like you say, it can get chewy if it doesn’t penetrate enough. I do find that a lot...

Looks good. Looks like Pork belly. For the crispy skin, have you tried stabbing it with a spiked meat tenderiser lots and lots of times. It helps if you haven’t done so.

hi, Qapla, I originally bought to knife for its looks and I wanted a slicer. I use it to slice only raw proteins and it does it beautifully. The Functionality of the Sakimaru tip is a bit useless because of how it curves up and I can’t see a use for it. It’s like having a chisel and you...

Cheers!

I joined this forum to learn more about knives, steels and sharpening with stones, more specifically JNats. I do love sharpening on stones. I am a chef and currently own a few *** knives. Mainly takeda ASS, I know, stainless?! (In a professional kitchen I needed something easy to maintain)...