If anyone grabbed one from tokushu and isn’t vibing I’d be happy to discuss taking it off your hands, even at a premium. “Need” 
this for slicing the duck prosciutto I’ve been making 
this for slicing the duck prosciutto I’ve been making 
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WTB Shindo “cleaver” tall nakiri
- Thread starter Hauscarl
- Start date
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If you send me duck prosciutto I can slice it for you with my SuperShindo
terms and conditions apply, including up to 25% snack tax by weight
terms and conditions apply, including up to 25% snack tax by weight
tostadas
Hobbyist / Craftsman
Good luck man, hope you find one that doesn't end up costing you an arm and a leg (maybe just one of the two).
Duck prosciutto is crazy easy to make: cover duck breast fully in salt and put in the fridge for 2-3 days, remove, rinse off the salt, dry, wrap in cheesecloth, hang in fridge for 2-3 weeks, then slice and enjoy!
