Recent content by latetotheparty

I own both and agree that the tetsujin is lighter and thinner. I like using both and they serve different purposes for me

After going through the discussion, I think I will want to try some western makers and not be in a rush to get one (gyutos specifically). If I get one and I don't like it, I can sell it off. If I do like it, then I sell off one of the other knives to keep my collection consolidated. Thanks for...

After I purchased some of the knives I wanted to get in the last year/year and half, I have lost my desire to try other Gyutos. The majority of the knives I have bought are tanaka steel with some myojin grind and I am happy with them. Sure the custom western makers like raquin, milan, etc. sound...

Is this one of Paul Prudhomme's recipe book?

Ditto for Eagle Rare and EH Taylor. If I were to give a good quality intro bourbon (even if a person hasn't tried bourbon before), Eagle Rare is my pick. However, EH Taylor is a great 100 proof bourbon. I have tried a plethora of unicorn bourbons and higher end bottles but personally still love...

Here's the description: "A heavy cleaver (1.3kg), the Genovese is a rigid professional knife for cutting raw meat with bone, with a bone-breaking rear fender."

Got a Genovese Cleaver from Sanelli as an early graduation gift for myself.

Hey Y'all, Anyone might know what type/brand of cleaver this is? Thanks

Make it with remoulade as the base with some andouille on top and I'm game for that. Also, bbq chicken pizza is the best you can get (with pineapple). BBQ sauce, Chicken, Red Onion, Bacon, Pineapple, and Cilantro. IMO red sauce sucks 90% of the time

Bought the last 240mm Hado Sumi from Strata. I contemplated for a couple days, and I’m glad I pulled the trigger. Surprised how much lighter it is than my Tanaka Kyuzo ebony with only a 18 gram weight difference.

I'm looking to buy a Migoto Blue 1 Gyuto. Also open to the 255mm version as well

PM'd

Update on this thread for anyone in the the future with a similar question: I bought a Konosuke HD2 Petty 180mm (edge length roughly 170mm) & Shibata Koutetsu Ko-Bunka 135mm (edge length 140mm). Here is my opinion as a home cook: Main thing I used it so far was fat trimming, silverskin, and...

I just saw a video on it recently on the traditional Italian way. It intrigued me as I usually do it with pork belly. I still have some time to decide how I want to do it

This gives my an idea to use my smoker and cook it a similar style in the video