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Miles

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It turned out splendidly. I cured it specifically for a party where it was used in carbonara. It was so good, that one of the guests, a vegetarian under normal circumstances, actually ate the dish and went back for seconds.
 

cnochef

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Great artisinal food Miles, and I'm so jealous of that knife too (I wish they still made the wa version).
 

ColinCB

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It turned out splendidly. I cured it specifically for a party where it was used in carbonara. It was so good, that one of the guests, a vegetarian under normal circumstances, actually ate the dish and went back for seconds.
You mean "vegetarian when it's convenient."

Looks delicious. What was the aging time on that?
 

Miles

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Thanks guys. It was cured for roughly ten days before I tied it. After that, I hung it for three weeks.

I'm fortunate to have both the 270 wa suji and wa gyutou. They're both really sweet knives, although I did a fair bit of thinning on the gyutou to tweak it to my preferences. It's probably my favorite Hiromoto, but the suji comes in a close second. My collection pales in comparision to DC's (as do most) but I do have a few Hiromotos.

As for the vegetarian guest, she told the hostess that she'd have a little bit, just to be polite, but apparently decided to be extraordinarily polite after tasting it. Truthfully, we were ALL extraordinarily polite that night. :laugh:
 

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