aporigine
The slow blade penetrates the winter squash
Hi
I’m hailing from the western Mojave aka meep meep country!
I’ve got over a dozen Japanese knives ranging from a freebie mini-santoku (a gift for spending too much money at a Japanese woodworking/gardening shop in Berkeley)
to a honyaki sakimaru takobiki (Y. Ikeda) 360mm that came to me dull as a butterknife — but after a few days on the stones is now perfect for larger sashimi.
And everything in between! I like to rotate through them as I prep food for one … lately I’ve been on a Mexican kick. My cabeza is on point, and I’m still dialing in my al pastor.
So it’s definitely a case of “more knives than I need, but less than I want!”
I’m hailing from the western Mojave aka meep meep country!
I’ve got over a dozen Japanese knives ranging from a freebie mini-santoku (a gift for spending too much money at a Japanese woodworking/gardening shop in Berkeley)
to a honyaki sakimaru takobiki (Y. Ikeda) 360mm that came to me dull as a butterknife — but after a few days on the stones is now perfect for larger sashimi.
And everything in between! I like to rotate through them as I prep food for one … lately I’ve been on a Mexican kick. My cabeza is on point, and I’m still dialing in my al pastor.
So it’s definitely a case of “more knives than I need, but less than I want!”
