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Shin Sen Gumi is about one & half hour driving from where I live. I have only been there twice for Yakitori & Ramen. I'm looking forward to try their chanko-nabe & shabu shabu.:hungry:

Anyone like cabbage should try a new varieties call "Taiwanese Cabbage". It developed recently in Taiwan, which have dominated the markets in Taiwan and Southten Asia due to the great taste/ quality. Taiwanese Cabbage are very sweet, tender, well flavored & no hard fiber. You can find Taiwanese...

Hot pot....any type of Hot pot! There are dozens of varieties of hot pots: Taiwanese hot pot, Mongolian Hot Pot, Instant-boiled mutton, Manchurian hot pot, Sukiyaki , Shabu-shabu, Korean Budae-jjigae..... etc. Serve with top quality beef (kobe beef, USDA premium), pork, Lamb, Poultry. Fresh...

In general, 1 (starch): 3 (cold water) is a good ratio starch slurry for most Chinese dish. add it slowly, stir lightly or sway the Wok/Pan, low heat.

I don't know where comet_sharp get the cleaver from?? However, you can find Shibazi cleaver @chefs mall

you should try Japanese Binchotan aka Bincho charcoal. Good white Binchotan almost smoke free & can burns for a longer period time at a consistent temperature. great for yakitori! https://www.youtube.com/watch?v=OFhp2eg7f1Y

Here are the pictures:)

Most older Tanaka ironwood I've seen have a very nice wood grain pattern/figure. Newer ironwood handles more like darker color ironwood, straight line wood grain pattern & not much figure......

I got 240mm gyuto. IMO, good knife, but way overprice! Few years back 240mm only cost around $450; now, it cost around $650 with lower quality ironwood.

"ZENSHO/YOSHIKANE" bone chopper. "ZENSHO" is Maksim(JNS) house brand; made by Mr. Tsuneo Yoshida(YOSHIKANE). I've three "ZENSHO/YOSHIKANE" knives & two "YOSHIKANE". IMO, "ZENSHO/YOSHIKANE" are much better quality/perforance than "YOSHIKANE" brand.

pm sent!

I'll take HHH Wharncliffe Parer

Copy & paste from JCK " KK Series- Kasumi economy grade version recommended for the Masamoto starter. Yet, every detailed quality craftsmanship was not sacrificed. The blade is made of Hitachi White high carbon cutting edge core (ShiroKo) forging welded with a soft iron. Traditional...

Zakuri is a collective of blacksmiths in the Tosa region of Japan. this knife is made by a blacksmith 戸梶忠義 member of Zakuri http://www.tosahamono.or.jp/event/?id=117&mode=info&group=e04&level=2 all Tosa knives come with thick costing Lacquer, you need removing it...

yup, pinch grip for most Japanese knife, Point grip for narrow knife! only use Chinese cleaver with Hammer Grip when chop up a whole chicken/duck & separate fish head/ lobster.

Nice looking knife! However, the very edge looks funny after the choil shot picture zoom up 10x...it's just me??:scratchhead:

Merry Christmas!

本焼 honyaki VS. 全鋼 monosteel This Thread basically say it all http://www.kitchenknifeforums.com/showthread.php/6868-Honyaki?highlight=%26%2320840%3B%26%2337628%3B

Happy Birthday Hoss!

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