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That’s beautiful… How’re these Miura Itadakis in action? The grind looks mean
- Joined
- Feb 1, 2017
- Messages
- 2,541
- Reaction score
- 3,973
I've only used it a few times. Seems solid.
Keeping with the latest LaSeur dispatch, here’s a 240 in 125Cr1 wearing buckeye burl and nickel-aluminum bronze. This thing is a beast. After having sold over half of my collection, thought I deserved one newby
Photos by the man himself, Tony
Photos by the man himself, Tony
Finally posting this here. This is my third kemadi I’ve had and I just can’t get away from them for too long…. Love bulat steel… and this particular example just clicks with me so much. I can PLOW with this thing at work. It’s just easy for me. The weight is 275g and measurements are 245x56mm. It’s just about perfect for me at work. Very hungry knife and possibly my favorite handle ever. The way it meets up with the neck is perfect. Totally awesome and hard to put down. I wanna go fast!
Oh, here’s what it looks like now. Can you tell I pinch grip?
tostadas
Hobbyist / Craftsman
Couple pieces of old growth redwood
My wife of 6 years got me a bunch of knives for our anniversary. Maybe she's a keeper after all these years.
Up top I clearly Toyama Damascus with Denka family below
Mini TF, but with better handle work
Up top I clearly Toyama Damascus with Denka family below
Mini TF, but with better handle work
Moritaka 180mm aogami 2 nakiri from Carbon Knife Co.
themobilesharpaner
Well-Known Member
How's the handle for long usage?
themobilesharpaner
Well-Known Member
Now that's beautiful
Just picked a bag up too. Haven’t cooked them yet. Would appreciate any pointers if they need any plussing up.
For sure. I have some random sauces to bulk it up. Buldak and a bottle of soju at a Korean place is one of my favorite meals
BillHanna
Gotta get ready for ARM
Bachan’s is legit?
I like it. I’m sure theres a whole debate on it somewhere. This miso is more pungent than the regular. Needs to be thickened if you want it to be a proper sauce.
Also, its great as a condiment when we make asian rice bowls.
The Trader Joe's version is actually legit. I've changed it up and used Ethan C's variation that uses ground beef, asparagus and sriracha. I highly recommend.
BillHanna
Gotta get ready for ARM
Nice Mazaki
I really am surprised how much I like this knife at work. It is an absolute machine. Just loves working. It’s a great workhorse in weight as well as grind because it’s near bulletproof on the board because that bulat with its slight nail flexing edge thinness stays super tough and so it can handle going fast and the slight forward balance helps with that “hungry” feeling of wanting for go fast.Now that's beautiful
I haven't tried the miso one but the regular and yuzu flavors are good. Teriyaki-adjacent, makes a great chicken/pork/fish marinade or topping for poke/rice bowls. Kinda thin though, but it can be glazed easily like on salmon.
themobilesharpaner
Well-Known Member
The miso Japanese barbecue sauce is great but getting that s@#t out of the bottle stresses me out.
I got one of the preorders too…really liking it so far
Only used it once so far, my second from Jonas
Have you seen the hack for making these home made with rice paper rolls? You can even stuff with cheese and grill like the street stall version
Not in my hands yet, but I'm so stoked to put this to work. TWR honyaki from Sami Yousri
There is nothing better than the splattered patina after using a mirror polished blade. Can’t wait to see it
Oh yeah, it's not gonna be pristine for long haha. Might have to make a steak specifically for the patina
