Search results

Really looking forward to seeing the photos and hoping we can make it worth your while to restore + ship :)

@Keith Sinclair any chance you came across more of these types of sets and were feeling like restoring some? I'd absolutely *love* to carve up our thanksgiving duck with something this fancy.

I had been eyeing k-tip debas for a while -- how did you like it with the one fish you broke down? is it meaningfully different from a standard deba?

2nd (or 3rd or 4th, .. ) if current buyer falls through

I bought the Hario just to have something serviceable while i figure this all out (it's definitely not perfect -- it seems not very intelligently designed with the super wobbly shaft and no downward force keeping the burrs aligned ... -- but already worlds better than my Vitamix dry container...

My wife (and to a lesser extent, I) like coffee but don't have the money or counter space for a fancy electric burr grinder. Hence, we have been wondering if there's a decent manual one that might shave some money off the price tag (by virtue of not needing a motor) that can compete with the...

Just got my Sabaki in the mail! Knife arrived perfectly safely and as pictured, and so so quick! 7 days from Ukraine to West Coast USA -- that beats the last parcel my family sent from Germany by about 3 months, lol.

I have the 165mm version and it's great! GLWS! Edit: looks like your pictures are a bit mixed up, as the deba loses its tip in one of them and is on a crazy diet in another :p

Quite plausible that you'd want a longer one for bigger fish, the largest I process is like 15-20lbs sea bass, or 10lbs California halibut. Though, the short blade would probably still be neat for the small harder to reach areas of the fish, after you removed the "easy" flat areas. Next time...

I have been told they are used for sukibiki (removing scales by sawing them off from the outside) and I have tried that with my 180mm yanagiba a couple of times with reasonable success. Certainly more success than if I had used my 270mm one.

Seconds on "sell the nakiri to me". :p

Ok, I was going to go with Bernal and the Kanehide bessaku (the misono 165mm was sold out most places, unfortunately), but then Bernal told me to go with the Masakane old stock and I am glad I did. The knife is incredibly beautiful -- fit and finish make me think I bought a 3x as expensive...

Thank you so much for the detailed run down of all the Honesuki aspects, it's super useful for me in deciding what to buy. I am currently strongly leaning towards the masakane old stock on Bernal. Looks pretty, seems to have a hefty handle of not-ho wood, perhaps a little shorter than what...

Right, reading up some more on it, it looks like they are supposed to be like 90/10 double bevels. That makes it almost trickier to pick, given how crappy the pictures on some sites are :/

Thank you all so much for the great suggestions! I am really glad to see $60 knives whole heartedly recommended -- nice change of pace after spending a couple hundred each on my deba(s) and yanagiba. From all the suggestions and discussion of pros and cons, I am now leaning towards getting a...

Vegetarian/pescetarian of 10 years recently turned meat eater (realized it's better for the planet to eat ducks raised on a pond nearby than cucumbers watered in the mojave desert) and now "need" the knives that go with the lifestyle :) I break down about one duck a fortnight and currently use...

Wow these are beautiful. I wish I had the woodworking equipment and skills to turn those pretty rectangles into one of those awesome sayas ... I assume you aren't going to skip me fooling around with the wood and just sell the sayas :p

This is completely out of my price range at the moment (if i sold all my knives at a good price, I'd still be some short ..) but i just came here to say this is amazingly beautiful. I just got my first copper (boring steel plated ) and it's such a delight to use. If you don't sell this, let...

Fantastic recipe..just finished the 8 people portion in two sittings with my wife. :P I wanted some extra hot spicy on round two, so i did the sauteing of mint in butter but also threw 2 whole arbol chiles in there. Very nice heat to add to the already warming dish.

This is beautiful! Do you have more info (who's made it, what are the spacers, ..)? Thanks! And GLWS