I’m scared to ask what is the Filipino version?
Tetsujin Metal Flow - Passaround & Giveaway
- Thread starter Carbonara
- Start date
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This is the first version I googled: https://panlasangpinoy.com/filipino-style-creamy-bacon-and-mushroom-carbonara/. This one looks like a passable riff based on the cream version.
I saw a video one time where they used cream of mushroom soup and hotdogs. I was mortified.
and I should add - I've never had this - only seen videos
Not to be that guy and derail this thread.... But pineapple on pizza GOES HAARDD
I agree. The issue most of the time it is just paired with crap ham. It needs be paired with salt. Do it with a good crumbled bacon instead.
Knife it’s on its way to the first participant
NotAddictedYet
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NotAddictedYet
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Metal flow has arrived! First impression is very positive. Knife feels very good in hand and liking the flow pattern. Grind looks good (I love a good laser) and tip is thin thin thin which is not as common in Japanese knives. Balance is very neutral at the pinch. Edge is shaarp, cutting cleanly through paper towel easily.
Intake photos:
Flaws: Beside the cosmetic "bald" spots on both sides, I think the knife is bent a few degrees to the left coming out of the handle. Is this a known issue? @Carbonara
Looking forward to the week with this knife
Intake photos:
Flaws: Beside the cosmetic "bald" spots on both sides, I think the knife is bent a few degrees to the left coming out of the handle. Is this a known issue? @Carbonara
Looking forward to the week with this knife
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Metal flow has arrived! First impression is very positive. Knife feels very good in hand and liking the flow pattern. Grind looks good (I love a good laser) and tip is thin thin thin which is not as common in Japanese knives. Balance is very neutral at the pinch. Edge is shaarp, cutting cleanly through paper towel easily.
Intake photos:
View attachment 387398View attachment 387400View attachment 387401View attachment 387402
Flaws: Beside the cosmetic "bald" spots on both sides, I think the knife is bent a few degrees to the left coming out of the handle. Is this a known issue? @Carbonara
Looking forward to the week with this knife
I think you are right, looks a little bent. First time seeing honestly
NotAddictedYet
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Not a problem during using at all, just wondering if UPS messed something up during shipping, you packed the knife like a champ though.
NotAddictedYet
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Tetsujin is on its way to @gentiscid
Had to ship out the knife a little earlier since I'm going on a trip. The original packing was really good, I just added some packing peanuts to pack out the box at the ends.
Very blessed for the opportunity to try this knife, had a very fun week with it, thank you. @Carbonara
Knife was still pretty sharp, was still cutting paper towels so I didn't put it on the stone. Will post my thoughts in a separate post.
Outtake photos:
Had to ship out the knife a little earlier since I'm going on a trip. The original packing was really good, I just added some packing peanuts to pack out the box at the ends.
Very blessed for the opportunity to try this knife, had a very fun week with it, thank you. @Carbonara
Knife was still pretty sharp, was still cutting paper towels so I didn't put it on the stone. Will post my thoughts in a separate post.
Outtake photos:
NotAddictedYet
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Tetsujin casualty list of the week, in no particular order:
Apple - Broccoli - Celery - Cilantro - Cucumber - Daikon radish - Garlic - Mushroom - Onion - Orange - Sweet potato
TL;DR:
Cuts good, looks good, Tetsujin good
Having it in hand the knife immediately exudes class. Fit and finish is top touch even among sakai knives I owned, no surface is left unpolished. The flow pattern is awesome as well, very pleasing to look at. Also despite many mentions I did not find the cladding to be very reactive (check the before/after photos). I didn't baby it either, just made sure to cut all produces without leaving the knife wet and wash immediately afterward.
As mentioned before, the OOTB edge is screaming sharp. The balance is in the pinch so not as forward heavy as I usually like, but I found the knife pleasurable to use and its weight working with me not against me in cutting. I felt I had great control without needing to force anything. It had no issues dealing with produces soft or hard. Myojin convex laser grind is one of the best and I had no issues with stiction in sweet potato despite how thin the knife is.
The only con I could speak to is how soft ingredient sticks to relief bevel and needed to be pushed off by hand. I feel like it's kinda expected from how thin the knife is. If you hate this though, maybe this knife isn't for you.
Overall I think this knife is the complete package and one of the best from Japan.
Apple - Broccoli - Celery - Cilantro - Cucumber - Daikon radish - Garlic - Mushroom - Onion - Orange - Sweet potato
TL;DR:
Cuts good, looks good, Tetsujin good
Having it in hand the knife immediately exudes class. Fit and finish is top touch even among sakai knives I owned, no surface is left unpolished. The flow pattern is awesome as well, very pleasing to look at. Also despite many mentions I did not find the cladding to be very reactive (check the before/after photos). I didn't baby it either, just made sure to cut all produces without leaving the knife wet and wash immediately afterward.
As mentioned before, the OOTB edge is screaming sharp. The balance is in the pinch so not as forward heavy as I usually like, but I found the knife pleasurable to use and its weight working with me not against me in cutting. I felt I had great control without needing to force anything. It had no issues dealing with produces soft or hard. Myojin convex laser grind is one of the best and I had no issues with stiction in sweet potato despite how thin the knife is.
The only con I could speak to is how soft ingredient sticks to relief bevel and needed to be pushed off by hand. I feel like it's kinda expected from how thin the knife is. If you hate this though, maybe this knife isn't for you.
Overall I think this knife is the complete package and one of the best from Japan.
I just received the knife from @NotAddictedYet, and it arrived in good condition. Aside from a polished or rubbed spot on the left side and the blade being slightly off-center from the handle (which is not noticeable when using a pinch grip), everything else looks great. I really like the unique hue of the metal flow. I’ll keep everyone updated. Thanks to @Carbonara for the opportunity to participate in this pass-around.
Everyone's all "thanks Carbonara," but nobody is calling him a jerk for foisting the responsibility of using a cool knife upon us.
I'll take your spot
nay, this is my cross to bear, heavy though it is.I'll take your spot
