Hello from Australia

Discussion in 'New Member Check-In' started by Briochy, Nov 9, 2019.

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  1. Nov 9, 2019 #1

    Briochy

    Briochy

    Briochy

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    Hi, I'm an international student studying in Sydney. Glad to be joining the forum. I love Japanese knives sooo much. This is what I have
    1. Global 20cm gyuto
    2. Kurosaki Shizuku 240mm
    3. Yoshikane white #2 tsushime gyuto
    Edit: Yoshikane is 240mm too
    What should be my next one? :)
     
    Last edited: Nov 9, 2019
  2. Nov 9, 2019 #2
    Welcome to the forum
     
  3. Nov 9, 2019 #3

    Michi

    Michi

    Michi

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    You didn't mention what length the Yoshikane is. You have two gyutos already, one beater, and the Kurosaki. Unless the Yoshikane is a petty already, I'd consider a 150 mm petty for finer work. It would make a fine addition.
     
  4. Nov 18, 2019 #4

    kevpenbanc

    kevpenbanc

    kevpenbanc

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    Welcome
     
  5. Nov 18, 2019 #5

    Luftmensch

    Luftmensch

    Luftmensch

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    Hi there @Briochy

    Welcome! Where do you hail from originally? Briochy....brioche?? French?
     
  6. Nov 18, 2019 #6

    k7598

    k7598

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    Welcome to the forum. Maybe take the next step with an australian custom with one of that beatiful woods you have down there :)
     
  7. Nov 19, 2019 #7

    Marek07

    Marek07

    Marek07

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    G'day and welcome to the forum. :D
     
  8. Nov 19, 2019 #8

    J.C

    J.C

    J.C

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    Welcome! Have a good look on some deals happening during BFCM discounts.
     
  9. Nov 20, 2019 #9

    Briochy

    Briochy

    Briochy

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    Haha, I love brioche, therefore my name! BTW, I'm from Thailand, the place where you can NEVER bake brioche cuz it's wayyy too hot to knead the butter in properly.
     
    Last edited: Nov 21, 2019
  10. Nov 20, 2019 #10

    crocca86

    crocca86

    crocca86

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    G’day mate
     
  11. Nov 21, 2019 #11

    Briochy

    Briochy

    Briochy

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    Thanks, I'm looking at KnS but as of now, they only have Yoshikane Amekiri white#2 on, which is the same knife as I have except the finish. I must say I'm impressed by Yoshikane's grind more so that Kurosaki's in that it wedges less despite a slightly thicker spine. It also has a superior food release. I'm definitely looking out for a deal on petty as @Michi said. I actually have a Mcusta Zanmai petty 110mm as my bday gift, but I found that it's too small to be useful, yet too long to pare with. I'm definitely tempted to sell it but I feel like that'd be an assface move haha, since it's my bday gift. Has anyone here sold a bday gift knives before?
    Also thanks for everybody who welcomed me to this community. I love to read forum here and also r/chefknives and hope both grow bigger and bigger.
     
  12. Nov 21, 2019 #12

    Michi

    Michi

    Michi

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    Yeah, 110 mm is sort of a no-man's land. For a parer, 90 mm works better; for a petty, 150 mm is in the middle of the Goldilocks zone.

    BTW, if you intend to get a paring knife, keep this design problem in mind. I would definitely recommend a paring knife that has the blade in line with the bottom of the handle. An exposed heel on a paring knife is useless, annoying, and dangerous.
     
  13. Nov 21, 2019 #13

    J.C

    J.C

    J.C

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    Well sometimes you need luck on your side too. I recently just snatched a good deal of toyama stainless clad from JNS (15%off).
    If i were you, i will pick a mid size slicer/suji or a medium size petty for next knife. Thats all i need in my kitchen, a multipurpose knife, a slicer and petty
     

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