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24

I mean they do say "nothing is free"...

NKD, NakaMyo petty 🔥

Been looking for one of these for a while, his carbon clad knives seem pretty unique so gonna throw out a more general post if that’s okay. I saw miura has a few but I’m rather partial to some that I’ve seen elsewhere (home butcher, tokushu…ect). Would love to see if the community has one they...

These are the knives I bring to work, I buy edro magnetic sayas and draw on them. For me walking to work with a knife roll these do scratch the blades a little bit but I’m also a little clumsy. I think if they were micro suede or felt lined they would be perfect!

https://www.jauce.com/auction/p1087259323 Anyone know the maker for this beaut?

I am now ready sugi 6 and maillet nakiri

Simon Maillet just in time for ARM 😫

Palm sugar can be very nice as well (a little more mouth feel) that and rock sugar is what we use at the Thai spot. At home I’ve really been enjoying a Japanese brown sugar I got from Bernal! I also remember seeing a cool video awhile back where Sean Brock was using some really good looking...

Takada Mizu Honyaki Santoku that Bernal was selling a few years ago…took it out of the case and everything. I think about that knife often.

Tried a tama knife from Hinoura a few days ago, beautiful knife. Lovely cutter although not sure how it retains edge or feels to sharpen. Also had to pass on 5k price tag. I think in general it’s for the story, aesthetic and tradition over pure function or form. That being said, Hirata...

Myojin kills it, would love to try one of the dammy collabs with nakagawa soon…Kono fm is a dream that I am manifesting, just need my banks support and more importantly somebody that wants to let theirs go 😂

Testsujin Santoku after a week of work :)

Loving these Tetsujin metal flows, just need a petty 🤌

Love the Knife House, Toyama is a great req as well. I’ll be keeping my eyes peeled on BST! Thanks y’all

Thank you! Gonna be a difficult task to find an “upgrade” as I know these are considered top class stainless clad. Appreciate the info, the hunt begins!

My chef is looking for a knife upgrade, something in the 240 range, stainless clad, carbon core. He is a literal wizard so wanna help get him something special but need to know what he is working with first! Any help appreciated, Thanks Billy

Cook at Phuket cafe/laangban in PDX. It ain’t much but it’s honest work ;)

Beautiful knife and great price, appears more kasumi than metal flow but a beast nonetheless! Cheers 🍻

The galangal never stood a chance 💀