Woshigeren
Well-Known Member
Yoshikazu Tanaka Sakai Kikumori. First Y Tanaka!
210mm
210mm
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frozen petties?!??
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Knife purchased in March 2020. Thanks to Covid I only got it last week…
Knife purchased in March 2020. Thanks to Covid I only got it last week…
She has beautiful lines
What is the wood?
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ZiricoteShe has beautiful lines
Woshigeren
Well-Known Member
Moritaka AO2. Loving this so far, no over grinds here!
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Easily-digestible was my gf‘s request:
Very cool! Who is the maker?
Knife purchased in March 2020. Thanks to Covid I only got it last week…
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Sorry, it is a Carter Muteki made by Taylor Shields.
Bbbbzzzztttt... "Unit 1FU this is NakVeg Control."
"Roger Control, this is 1FU."
"1FU we have a report of a nakiri being used to cut meat."
"Roger that Control, any details?"
"1FU the details are bit sketchy but it appears the suspect diced up some smoked chicken breast. It was done in conjunction with some vegetable prep though so intent unknown at this time. Complainant believes the nakiri in question is a Tsunehisa Migaki G3."
"Copy that Control. En route. Let's get a gyuto advisor on standby just in case..."
"Roger Control, this is 1FU."
"1FU we have a report of a nakiri being used to cut meat."
"Roger that Control, any details?"
"1FU the details are bit sketchy but it appears the suspect diced up some smoked chicken breast. It was done in conjunction with some vegetable prep though so intent unknown at this time. Complainant believes the nakiri in question is a Tsunehisa Migaki G3."
"Copy that Control. En route. Let's get a gyuto advisor on standby just in case..."
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what knife is that, by the way? looks small-victorinox-"chef"-ish but the handle looks different.
No idea. Prob some Sysco knockoff of the Vnox.
Moritaka B2 polish mule - 4 passes on Takeda x Knifewear hideriyama. Easy mode polisher -fast, muddy, low end of fine.
Am I the only one that plays with my knives more than actually using them to cut food?
180mm petty gang! Anyone else buy fruit in an effort to snack healthier but then just end up making desserts with them?
Love it, I have a few!
how do you like the hd / hd2 steel, by the way?
thanks. i thought about their pointy/~ks-style 240mm hd2 gyuto a lot when i was trying to fill that gap. seemed like one of the great options in that category and price range.
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What's that knife Lars?
It's a 190mm Itinommon bunka. Iron clad white#2.
BillHanna
Gotta get ready for ARM
Yamashin honesuki
parbaked
Senior Member
Leftover duck breast sliced by a 205mm single bevel petty by Shigeharu-san in Kyoto…
Hangers for the fourth
parbaked
Senior Member
TFTFTFTFTFTFTFTF
Which knife is that?
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A Morihei I bought here on BST
It is the 4th Morihei I have:
What I find interesting is the completely different profile of the 240 gyutos. The left is well rounded, the KU one dead-flat…
Off-topic: does anyone have an idea how to remove the rust in the kanji of the petty? It came like this from the vendor and the only reason why I’d like to remove it is cosmetic reasons…
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Dominick Maone
Well-Known Member
All made by me
