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Yikes! How unfortunate! I pulled the trigger on a walnut board at the beginning of the month (lucky for me!), but it's sad for others :(

I'm a novice/home cook, but I recently purchased the Misono UX10 Honesuki from Korin at 15% off... I love it to bits. I am spending a lot more time with my weekly whole chickens dismembering it into more and more discrete parts and removing bones! Haha...

I 2nd Epicurean. Plus, when I cut meat, it's usually just a few slices (and sometimes not even, if I'm breaking down a chicken, my blade doesn't even come into contact with the board half the time), so I don't think it's that hard on knives. This 18x13 one is $35 and is the biggest size they...

Nice deal! I bought one at full price last year already, but will pass it on :D

Thanks! Hope you try it! Thanks for your help again; I used the honesuki twice already (once on raw chicken to debone, and a couple days later to slice some of the cooked chicken I had deboned) and it was a very pleasurable experience, XD! Haha, not too bad. Under $360 including tip for the...

Thanks for the help again, Mari! I posted pics from my dinner @ Cagen in case you were interested: nom nom nom

Dropped by Korin before dinner (posted pics here) and ended up getting a petty and honesuki despite so many recommendations that a honesuki is not "essential" to a home kitchen. Hahaha... :) Briefly thought about a cleaver again, but saw I was reminded of its huge size in the display case and...

Had a very lovely dinner tonight at Cagen (http://www.yelp.com/biz/cagen-japan-restaurant-new-york-2). I would definitely like to come back (if it weren't for the unlimited number of places to try in the city...) Thought I would share the pics here (hope this is the right subforum!) Sorry for...

I think I may pop by today before dinner :) I live in NJ, but am a short train ride away. Meeting my husband for dinner tonight (at Cagen in East Village). (Ah, I guess you may not see this before I get there, haha).

Aahhh I'm super tempted to come buy my 3rd and 4th knives!!

Great interview and lovely pictures! I went here years ago with a friend; I actually didn't know the name back then haha.

What are some of your favourite tasks with a 240 suji? I'll feel up a 150 petty and honesuki and see how they feel :) ALSO - is your avatar the label from a jar of spicy red pepper sauce!??

I was also considering a 7 inch santoku, since the only shortcoming I find with the Nakiri is dicing onions (the roundish tip isn't great for getting close to the root end of the onion). I know santokus are not popular here, but my 210mm gyuto actually feels too long for me to chop onions with...

Aren't you all supposed to be enablers?!?! lol

Last month I purchased my first Japanese knives (western style) with wedding gift money from Korin. Now I see they are running a 15% off promotion this month and I feel the strong urge to go and buy more knives (maybe tomorrow on my day off!) :shocked: I purchased a 210mm gyuto and a nakiri...

2nd what everyone has said about including a coin so the bride and groom can "buy" the knife. I think it's a cute tradition. For simplicity, though, one of my friends just gave me cash with the instruction to buy a good knife :) That worked too!

Ok, don't kick me out or anything, but I picked this up at Whole Foods this morning It's the Kyocera Utility knife (11cm). I used it to peel mangoes and oranges for my smoothie this morning. I am really, really pleased with its performance. I didn't realize *how* dull my 3 year old Kyocera...

That herb garden is amazing... going to pin it to my fantasy home design Pinterest board :lol2:

HOMG that's a gorgeous idea!!

Wow, the food porn in this thread is incredible! I'm just making soup tonight in the Vitamix. A bit of a surprise... I roasted some cauliflower and onions, toasted some spices (corriander, cumin, mustard seeds), homemade chicken broth, some leftover tomato sauce, lots of cilantro. *crosses...