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Any other sushi chefs on here?

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Ochazuke

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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).
 

podzap

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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).
Yup, sort of like the pool hustler who can run the table with a broomstick.
 

tienowen

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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

AKA blwchef/crustychef
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Glad to see another sushi chef on here! I need to post an updated line up picture.
 

Ochazuke

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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
 

Brandon Wicks

AKA blwchef/crustychef
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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
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!
 

Ochazuke

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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!
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.
 

Brandon Wicks

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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.
 

tienowen

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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.
[/url]20191123_192259 by tienngo02[/IMG]
 

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