Chicagohawkie
Senior Member
- Joined
- Jun 1, 2015
- Messages
- 1,785
- Reaction score
- 749
It’s a mystery. Please investigate using your Hardy Boys skills. Report back to us when solved.what's the problem with this guy's website?
It’s a mystery. Please investigate using your Hardy Boys skills. Report back to us when solved.what's the problem with this guy's website?
What's this "practical" thing you speak of?Hey @Xenif I found your son his first big boy knife Wakui Kurouchi White #2 Nakiri 120mm
(This is cute knife but I honestly don't know what it's practical for. My hands are small but not *that* small)
indeed, great price! (Anyone outside EU will get 21% VAT off)Oh also Shig Nakiri and Santoku (ku of course) on dictum for like 250 euros. I think Americans get 21% off that site
indeed, great price! (Anyone outside EU will get 21% VAT off)
I thought about garlic, but the reason why i like using my Heiji nakiri for garlic is its weight (to smash & loosen the peel). A 120mm nakiri wouldn't have the weight to do that, would it?speaking of, i've been tempted by this multiple times, purely as a garlic chopper. Edge length 107mm:
https://strata-portland.myshopify.com/collections/knives/products/daitoku-blue-2-120mm-nakiri
Don't you hit the flat of the blade with the palm of the hand. Weight shouldn't matter.I thought about garlic, but the reason why i like using my Heiji nakiri for garlic is its weight (to smash & loosen the peel). A 120mm nakiri wouldn't have the weight to do that, would it?
speaking of, i've been tempted by this multiple times, purely as a garlic chopper. Edge length 107mm:
https://strata-portland.myshopify.com/collections/knives/products/daitoku-blue-2-120mm-nakiri
I’m in. Who do we want to make it lol2cute
But I'd want more height for my big mitts, even with that short length. I think my ideal garlic knife would be about 100x100 square.
Thats really cute, but recently he started getting comfortable with a Tanaka 165 nakiri, even drew first blood lol (don't worry, just a small cut, but now hes a lot more careful). Have to say hes getting much better at cookingHey @Xenif I found your son his first big boy knife Wakui Kurouchi White #2 Nakiri 120mm
(This is cute knife but I honestly don't know what it's practical for. My hands are small but not *that* small)
But I can imagine a waiter pulling two of these out, garnish and mince my fillet mignon into steak tartare by hand using 2 x mini 120 nakiri, shape and serve then using the same nakiris, all done table side.Hey @Xenif I found your son his first big boy knife Wakui Kurouchi White #2 Nakiri 120mm
(This is cute knife but I honestly don't know what it's practical for. My hands are small but not *that* small)
Interesting. Thought Maksim dropped the Maz lineMazaki Kasumi Gyuto 240, 210 and Petty 180 spotted on JNS.
https://www.japanesenaturalstones.com/mazaki-kasumi-gyuto-240mm/https://www.japanesenaturalstones.com/mazaki-kasumi-gyuto-210mm/https://www.japanesenaturalstones.com/mazaki-kasumi-petty-180mm/
He said he found some of the old stock still there.
Is the Kasumi finish a big deal?
And ruin the mystique? Never gonna happenGood Luck JML. Win one and show us how you buy things.
I missed the petty shopping for free shipping, so if someone gets bored with itMazaki Kasumi Gyuto 240, 210 and Petty 180 spotted on JNS.
https://www.japanesenaturalstones.com/mazaki-kasumi-gyuto-240mm/https://www.japanesenaturalstones.com/mazaki-kasumi-gyuto-210mm/https://www.japanesenaturalstones.com/mazaki-kasumi-petty-180mm/
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