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Welcome from Okinawa.

Here.

PM me.

[/MEDIA] Stringer’s method here is pretty much SOP in commercial kitchens where time is money. House beaters are jacks of all trades when production speed is the goal for prep rather than precision. For a long time I‘d get through most of my day with only a 270 Moritaka tall Gyuto. I adjusted...

Government lackey.

“Hand made” & “Katana Takumi”. Takumi is carpenter. Generic text…nothing special.

They‘re pretty good workhorse knives. Easy to maintain edge, stainless, dimples give good release. Never found the geometry to be an issue when sharpening.

In my 36 years of being in professional kitchens, this is THE most disgusting story I’ve ever heard.

Is this Frank Stallone?

He’s full of ****. ’Kichinto’ means neat or organized; a word a mother would use when telling her kids to clean their room. Another junk knife endorsed by a charlatan.

Here’s an easy one: ”Like the fella says, in Italy for 30 years under the Borgias they had warfare, terror, murder, and bloodshed, but they produced Michelangelo, Leonardo da Vinci, and the Renaissance. In Switzerland they had brotherly love - they had 500 years of democracy and peace, and what...

I agree. The seller sets the price; the market sets the value.

Self aggrandizing ’virtue signaling’ bull$hit.

I’m surprised that this is still available.

With better sanitation I hope!

Mike! Holy Crap...welcome back!