Any other sushi chefs on here?

Discussion in 'Back of the House' started by Brandon Wicks, Dec 31, 2018.

Help Support Kitchen Knife Forums by donating:

  1. Feb 12, 2019 #31

    Ochazuke

    Ochazuke

    Ochazuke

    Well-Known Member

    Joined:
    Aug 3, 2018
    Messages:
    264
    I’ve seen master sharpeners who can achieve more with one stone and awesome control of pressure variance than most people can get done with 3 stones (though those beasts will still go through a progression, they’re just more efficient).
     
  2. Feb 13, 2019 #32

    Wasabi_GL

    Wasabi_GL

    Wasabi_GL

    Supporting Member

    Joined:
    Jan 20, 2019
    Messages:
    151
    Location:
    Us
  3. Feb 13, 2019 #33

    podzap

    podzap

    podzap

    Senior Member

    Joined:
    Jan 22, 2019
    Messages:
    438
    Location:
    Helsinki, Finland
    Yup, sort of like the pool hustler who can run the table with a broomstick.
     
  4. Aug 13, 2019 #34

    tienowen

    tienowen

    tienowen

    Well-Known Member

    Joined:
    Mar 5, 2016
    Messages:
    154
    Hello, I had been working at sushi restaurant for a few years, this is my current set up, rotation some and mostly been used at the workplace.
    From bottom to top:
    Konosuke 300mm
    Fu Rin Ka Zan 300mm broke the tip and reshape by JKI
    Jikko 300mm
    Masamoto 300mm
    Nenohi 300mm
    Kohetsu 270mm
    Konosuke 270mm
    Nenohi 210mm
    Konosuke 180mm
    Suisin 165mm
    Sakai Takayuki 180mm
    Masahiro 150mm




    48523912322_8727eaed8a_k.jpg
     
    Brandon Wicks and Carl Kotte like this.
  5. Oct 24, 2019 #35

    Brandon Wicks

    Brandon Wicks

    Brandon Wicks

    AKA blwchef/crustychef Supporting Member

    Joined:
    Oct 4, 2018
    Messages:
    148
    Location:
    Seattle WA
    Glad to see another sushi chef on here! I need to post an updated line up picture.
     
  6. Oct 24, 2019 #36

    Ochazuke

    Ochazuke

    Ochazuke

    Well-Known Member

    Joined:
    Aug 3, 2018
    Messages:
    264
    Hey! You’re back! Somebody else was asking about Kitaoka, so I was going to send them your way, but I didn’t see you around much anymore. If I can remember who it was I’ll try and connect you
     
  7. Nov 10, 2019 #37

    Brandon Wicks

    Brandon Wicks

    Brandon Wicks

    AKA blwchef/crustychef Supporting Member

    Joined:
    Oct 4, 2018
    Messages:
    148
    Location:
    Seattle WA
    I ended up selling both my Kitaoka to one of my cooks/sushi apprentices. He loves them. Used funds for my Gesshin Uraku Aoko #2 Kiritsuke!
     
  8. Nov 10, 2019 #38

    Ochazuke

    Ochazuke

    Ochazuke

    Well-Known Member

    Joined:
    Aug 3, 2018
    Messages:
    264
    Nice! How are you liking it? My Gesshin Uraku yanagiba *really* grew on me over time. I think they’re perfect for the actual working professional.
     
  9. Nov 11, 2019 #39

    Brandon Wicks

    Brandon Wicks

    Brandon Wicks

    AKA blwchef/crustychef Supporting Member

    Joined:
    Oct 4, 2018
    Messages:
    148
    Location:
    Seattle WA
    It's freaking fantastic! Once I opened it up it just falls through fish. It laughs at the daikon as I make ken. I keep it touched up on my Aoto and then Aizu. Only take it to the Chosera 800 once a week. I have 300mm Gesshin Ittetsu Shiroko #2 Honyaki yanagi on order too. Should be ready sometime around February.
     
  10. Dec 1, 2019 #40

    tienowen

    tienowen

    tienowen

    Well-Known Member

    Joined:
    Mar 5, 2016
    Messages:
    154
    The current set just bought two knives from Korin promotion September and using the kind of Sakimaru Takohiki style which I bought last year.
    Sakai Kikumori 330mm ginsanko saber tip.
    Nenox 285mm suji
    Nenox 165mm wa deba
    The only I chose stainless because of workplace near the ocean and very humid over here.
    [​IMG][/url]20191123_192259 by tienngo02[/IMG]
     
    Brandon Wicks and Carl Kotte like this.

Draft saved Draft deleted

Share This Page

Group Builder