Temptations: 20% off Summer Sale at MTC

[DitmasPork]

Came across an advert for MTC's Summer 20% store wide sale.
Got a lotta restrictions—see below. Good excuse for me to pick up another synth, and maybe a bag of rice while I'm there.

Summer 2023 Storewide Sale 20% off your purchase. Discount automatically applied at checkout.​

Offer valid on the purchase of full-price eligible items at mtckitchen.com. Offer valid over $50 purchase of eligible items at the Manhattan store. Offer is valid on in-stock items only. Offer may not be combined with any other coupons, discounts. Offer is not valid for prior purchases and cannot be redeemed for cash. Sale items cannot be returned.

Offer is not valid on Takamura/Kurosaki/Yoshimi Kato/Takada/Tsukiji Masamoto/Misono knives, Suehiro Gokumyo, Charcoal konro grills and Charcoals, Zojirushi/Nekken Rice Cookers, Warmers, Spare Pans and Parts, Kamado san Rice Cooking Pot, Benriner Mandoline Slicers and Spare Blades, Toribe Scissors, Gestura Kitchen Spoon, Vermicular Pots & Accessories, Atago refractometers, Autec Sushi Machines and Oils, Disposables, Countertop sushi cases, Super Freezers, Foods, and Markdowns, Clearance items.

Offer is valid through June 23rd 2023, at 12 PM ET


https://mtckitchen.com/

 

[HumbleHomeCook]

That should help offset their shipping charges.

 

[btbyrd]

Good deals to be had on some Sukenari.

That should help offset their shipping charges.

??? Knives and stones over $100 ship free.

 

[HumbleHomeCook]

Good deals to be had on some Sukenari.



??? Knives and stones over $100 ship free.

Which is fine if you're buying stones over $100. Under that the shipping can be prohibitive.

 

[btbyrd]

Sometimes you gotta spend money to save money.

 

[DitmasPork]

Might go an add a fine synth to my stone set—just have one fine stone thus far, a 6k.

 

[labor of love]

Now is the time to buy a Debado 200. It’s like $55 after discount

 

[daveb]

The mother of all stone holders for Shapton - works with Nanohone as well. And one of few places with the Shapton 500 double thick.

https://mtckitchen.com/shapton-glass-sharpening-stone-holder/

 

[btbyrd]

I have the field version of the Shapton holder, which nicely holds my 500, 1k, 4k SG progression. It's awesome. I'm sure the other one is "better" somehow, since it costs almost twice as much. But I can't imagine something working better for me than the field holder.

https://mtckitchen.com/shapton-glass-sharpening-stone-field-holder/

 

[daveb]

I use both. Ordered the mother accidently, thinking I was getting the field holder. Tried it once and never looked back. On the road the field holder is nice to have but only holds 3 regular sized glass stones

 

[Choppin]

The mother of all stone holders for Shapton - works with Nanohone as well. And one of few places with the Shapton 500 double thick.

https://mtckitchen.com/shapton-glass-sharpening-stone-holder/

yeah the SG500 double thick is a no brainer purchase with the eligible discount

 

[bahamaroot]

yeah the SG500 double thick is a no brainer purchase with the eligible discount

At $68 it's an excellent price even without the discount!

 

[nickrut]

Do I need a sg8000?

What else do I need from this sale? Lol

 

[esoo]

The mother of all stone holders for Shapton - works with Nanohone as well. And one of few places with the Shapton 500 double thick.

https://mtckitchen.com/shapton-glass-sharpening-stone-holder/

The Shapton holder is cheaper at Lee Valley and ships free
https://www.leevalley.com/en-us/shop/tools/sharpening/111621-shapton-stone-holder

 

[NotAddictedYet]

Anyone who has purchased or seen drink/teaware in store? Curious about the teapots and cups but not sure of the quality. Price is pretty good.

 

[ethompson]

Considering getting a hasegawa or asahi board... anyone have strong opinions?

 

[dragjp]

Own both but only the yellow(PP) hasegawas, in general I prefer hasegawa as it's lighter and softer. Hasegawa has a sandwich structure with wood core while ashi is made of full rubber(?) like material. Performance wise they're both great, though I find hasegawa is easier to leave cut marks on. And since the surface of hasegawa is uneven, you'll need a brush to clean it up.

 

[labor of love]

Considering getting a hasegawa or asahi board... anyone have strong opinions?

I own 2 of the darker Hasegawas. After a month use I consider them to be the perfect cutting board (atleast for me). Coworkers did use serrated knives on one of them so I do need to find the best way to refinish them.
Try not to get one that’s too big to be hand washed in your sink if you do go that route.

 

[OyakoDont]

I have both the yellow and dark Hasegawas. Yellow feels a bit denser and softer, you definitely feel a knife sink into it a bit more. Both are great to cut on, I would recommend getting one. I second not getting one too big, it’s a pain to wash. Occasionally MTC has Hasegawa boards on sale of 30% off, I would wait for that sale if you can.

 

[Yoshi]

I've got both hasagawa and asahi

Hasagawa
Pro: light and stiff, can be thrown into the dishwasher

Con: very soft and gets cut mark very easily. The pattern on it makes cleaning much more difficult.


Asahi
Pro: excellent wood like feedback, much more cut resistance.

Con: very very heavy, I've got the 20mm version, I can't imagine how much heavier the 30mm is. Whilst it's super stable, makes it impossible to transfer chopped food straight into the pan. Gets stained up quite easily if you cut cooked meat.

Overall: I'm far happier with my asahi, and it feels like it'll last longer as well.

 

[NotAddictedYet]

Highly recommend the Asahi, kinda replaced end grain in my house because of ease of cleaning. Don't have experience with Hasegawas though.

 

[Justinv]

I grab a tenryo black over my hasagawa boards. The yellow hasagawa rubber is fine but it has no glide, the knife sticks into the board. The darker hasagawa PE has glide but its not soft enough and I get poor edge retention. Tenryo Black has glide and is soft. Works great. MTC sells them.

 

[natikelef]

Might go an add a fine synth to my stone set—just have one fine stone thus far, a 6k.

they have great prices now, just got a couple suihiro 3000, 4000

 

[DitmasPork]

I grab a tenryo black over my hasagawa boards. The yellow hasagawa rubber is fine but it has no glide, the knife sticks into the board. The darker hasagawa PE has glide but its not soft enough and I get poor edge retention. Tenryo Black has glide and is soft. Works great. MTC sells them.

Hmmm, I already have a both the yellow and brown Hasegawa, the brown is bigger, easier to clean, but a little hard and too waxy feeling. For feel, I prefer the yellow, don't have an issue with blade sticking for the way I cook.

 

[Justinv]

The yellow boards do stain which is a problem. I think black boards are awesome and don’t know why they are rare. They go great with ebony.

 

[DitmasPork]

Finally made it to MTC. Bought a stone.

 

[kpham12]

I grab a tenryo black over my hasagawa boards. The yellow hasagawa rubber is fine but it has no glide, the knife sticks into the board. The darker hasagawa PE has glide but its not soft enough and I get poor edge retention. Tenryo Black has glide and is soft. Works great. MTC sells them.

Is the Tenryo black particularly soft? I thought it was regular PE, just black. I kind of want one because it doesn’t stain.

 

[DitmasPork]

I’ve both the yellow and brown Hasegawa boards—permanent staining not an issue for me with the yellow, it does discolor but I just bleach it weekly to get it almost like new. The brown resists discoloration, but is harder, has a waxier feel.

 

[Justinv]

Is the Tenryo black particularly soft? I thought it was regular PE, just black. I kind of want one because it doesn’t stain.

Tenryo black is PE but much softer than hasagawa PE and much gentler on edges. It does get cut marks and is not for cleaver use. The black is nice for presentation for a cheese board if you leave one side uncut.

I do recommend washing in cool to med water to prevent warpage from heat (particularly the thin ones). If it warps I just flip it over and let hot water unwarp it which takes 10sec so its a minor annoyance.

The big thick ones will unfortunately be quite heavy so I have not bought one. I use a big hasagawa for larger tasks and just have to sharpen the knife afterwards.

 

[kpham12]

I’ve both the yellow and brown Hasegawa boards—permanent staining not an issue for me with the yellow, it does discolor but I just bleach it weekly to get it almost like new. The brown resists discoloration, but is harder, has a waxier feel.
View attachment 249943

I use the pink board scraper thing on mine for stains and deep scratches. It works well with Asahi boards as well.

Tenryo black is PE but much softer than hasagawa PE and much gentler on edges. It does get cut marks and is not for cleaver use. The black is nice for presentation for a cheese board if you leave one side uncut.

I do recommend washing in cool to med water to prevent warpage from heat (particularly the thin ones). If it warps I just flip it over and let hot water unwarp it which takes 10sec so its a minor annoyance.

The big thick ones will unfortunately be quite heavy so I have not bought one. I use a big hasagawa for larger tasks and just have to sharpen the knife afterwards.

I’ll have to give the Tenryo a try. I’ve definitely used some PE boards that I thought were surprisingly decent on the edge and some that would dull a knife quick.