tostadas
Hobbyist / Craftsman
If you copy the link and paste it into google translate, it will give you a link for a translated page.is there a translate button?
If you copy the link and paste it into google translate, it will give you a link for a translated page.is there a translate button?
I think if you open it with chrome you can right click on anywhere of the page and see a translate to English button.is there a translate button?
I’m supposed to get it by end of the June. That vendor has a 3-week back order time.Would really love to know how that turns out when you get the knife. Please keep us posted
The 240mm is much cheaper than MTC, but interestingly they had it listed previously for more, but this one has a machi gap. Wonder if it's different or if Watoyama just has a machi gap sometimes.This is probably already been said but it looks like AZCK has literally dozens of them for sale
Yeah, the 240 with the machi gap looks kind of curious. They list it at 8.75 inches, so it’s like 223 mm and the picture of the left side towards the tip kind of looks like an ura like it’s a single bevel knife. And they list the weight at 12oz when these usually weigh around 8oz, so if the specs are correct, I don’t think it’s a standard Wat Pro. The 240 with the Honduran rosewood handle looks great though.The 240mm is much cheaper than MTC, but interestingly they had it listed previously for more, but this one has a machi gap. Wonder if it's different or if Watoyama just has a machi gap sometimes.
AZCK mixed up the photos of the gyuto and mioroshi deba. If you look at the mioroshi deba listing you can see it’s a gyuto photo and vice versa.The 240mm is much cheaper than MTC, but interestingly they had it listed previously for more, but this one has a machi gap. Wonder if it's different or if Watoyama just has a machi gap sometimes.
Yeah, I see now. If the prices are correct, then that’s a great deal for a 240. Also the price on the 300 mm gyuto looks great. I wish I had a use for one.AZCK mixed up the photos of the gyuto and mioroshi deba. If you look at the mioroshi deba listing you can see it’s a gyuto photo and vice versa.
AZCK mixed up the photos of the gyuto and mioroshi deba. If you look at the mioroshi deba listing you can see it’s a gyuto photo and vice versa.
I think actually they swapped the names. Based on the specs listed, it seems the 240 should be $475, and the deba is $375Yeah, I see now. If the prices are correct, then that’s a great deal for a 240. Also the price on the 300 mm gyuto looks great. I wish I had a use for one.
Any update on your Dammy?I’m supposed to get it by end of the June. That vendor has a 3-week back order time.
No update. The seller hasn't shipped it out. : (Any update on your Dammy?
Finally the knife has arrived the forwarding service’s warehouse. Now waiting for it to be shipped out.Any update on your Dammy?
Man you need the seasoned soy sauce for seafood to complete the recipe.I liked my old iron clad Watanabe. Some years
ago made a African Blackwood & Spalted Hawaiian signature wood ferrel. Oval comfortable in hand reddish tan streaking in the Blackwood.
Love the grind on this old Wat. Very assem.
Have a Watanabe fish Deba too. Bought a dedicated fish steamer. It has rack, large oval dish with elevated edges. Even special tongs to
Lift dish out of steamer. Get fresh fish from
Chinatown. They get it from morning fish auction.
With fish steam broccoli, mushrooms, cherry tomato. Near finish add very thin matchstick cuts of fresh ginger, slivers of green onion, & cilantro on top fish. Add some citrus ponzu steam couple minutes more than pour hot oil on platter combo of peanut & sesame oils.
The fish will crackle when hot oil hits it
Serve with rice. My better half likes when I steam fish chinese style View attachment 134372View attachment 134373View attachment 134374
If you say so…That's what ponzu is
That's what ponzu is
Soy sauce, sugar, white pepper, hot oil and as much ginger, scallion and cilantro as you can physically cram onto the dish. MmmmSounds yummy but ponzu ain’t Chinese…
We finish with some combination of soy, sesame oil, scallions and/or cilantro
I liked my old iron clad Watanabe. Some years
ago made a African Blackwood & Spalted Hawaiian signature wood ferrel. Oval comfortable in hand reddish tan streaking in the Blackwood.
Love the grind on this old Wat. Very assem.
Have a Watanabe fish Deba too. Bought a dedicated fish steamer. It has rack, large oval dish with elevated edges. Even special tongs to
Lift dish out of steamer. Get fresh fish from
Chinatown. They get it from morning fish auction.
With fish steam broccoli, mushrooms, cherry tomato. Near finish add very thin matchstick cuts of fresh ginger, slivers of green onion, & cilantro on top fish. Add some citrus ponzu steam couple minutes more than pour hot oil on platter combo of peanut & sesame oils.
The fish will crackle when hot oil hits it
Serve with rice. My better half likes when I steam fish chinese style View attachment 134372View attachment 134373View attachment 134374
Yea cherry tomato and ponzu sound reasonable. It just reminds me of lemon juice or vinegar and feels fusion-like. When I eat steamed fish, I always pour some soup (the mixture of the seasoned soy sauce, fish juice and oil) on the rice. The rice with that soup is so delicious that I weigh it as important as the quality of fish. Not saying you can't make it sourer though.
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