Really? What do you mostly use it for? I think it would mainly be a carving knife for me but maybe I'm just not being imaginative enough.
__________________ "The great promise of the Internet was that more information would automatically yield better decisions. The great disappointment is that more information actually yields more possibilities to confirm what you already believed anyway." - Brian Eno
Really? What do you mostly use it for? I think it would mainly be a carving knife for me but maybe I'm just not being imaginative enough.
No that's mostly it but I do a lot of carving.
I had my eye on the Victronox Fibrox for roasts and brisket. Decided on the Sujihiki in the end though as it was slightly more multi-purpose. Use it for roasts, hams, briskets. Any larger cut.
Also carved the Thanksgiving turkey with it this year.
I'm still trying to figure out what one might use that Tojiro 345mm Nakiri for. Some of the most interesting knives you can get, certainly in Calgary, some going for over $1000, and all I can think about is a stupid long $89 Nakiri.
I have the Tojiro kitchen sheers. Very nice. Picked up a Masakage Nakiri a while ago. It’s mainly for vegetables, but I don’t think it’s really specialized. I am more used to that style than a narrower chef’s knife and I can’t think of anything you couldn’t use it for (within reason), to be honest.
__________________ "The great promise of the Internet was that more information would automatically yield better decisions. The great disappointment is that more information actually yields more possibilities to confirm what you already believed anyway." - Brian Eno
The Following User Says Thank You to CorsiHockeyLeague For This Useful Post:
Nice. Hope it works out for you, I'm sure it will. I held one yesterday when I went in to grab a saya and check out that Saji. It's longer than I like a chef's knife to be but I am in the minority on that, most people would say "you can always choke up to shorten your blade but you can't make it longer". Plus it's not like it's a heavy knife. Just a really great all-arounder for 90% of people and you get the added bonuses of minimal maintenance and it being beautiful to look at.
__________________ "The great promise of the Internet was that more information would automatically yield better decisions. The great disappointment is that more information actually yields more possibilities to confirm what you already believed anyway." - Brian Eno
The honesuki I bought weighs about three times as much as the petty, and while I'm sure I could cut up a chicken with the petty if I really wanted to (I do not), I would have to be careful and delicate and light with it, whereas that is simply not necessary with a honesuki.
Finally got some use out of the honesuki!
Ended up buying a 5-pack of Hutterite chickens this week. They weren't frozen when I got them so I ended up spatchcocking one and breaking the others down with the honesuki. A knife I never thought I needed is likely going to see some of the highest use.
Deboned pretty much everything but the wings and vacuum sealed to keep in the freezer.
I think a Honesuki is my next purchase.
But in the meantime I have bought whetstones and will be learning sharpening on my crap old knives.
This knife journey is quite the rabbit hole. The irony of it all is I’m so old I might soon need someone to cut up my food for me and feed me.
A knife I never thought I needed is likely going to see some of the highest use.
Yeah, I use mine all the time. I basically only buy whole birds now. It's just so easy to pan fry cutlets under another piece of cast iron to get the skin crisp and keep the juices in, then whip up a quick pan sauce. Easiest dinner imaginable and fun to make.
Knifewear got a new shipment of Moritakas if anyone else is looking... One of us, one of us.
__________________ "The great promise of the Internet was that more information would automatically yield better decisions. The great disappointment is that more information actually yields more possibilities to confirm what you already believed anyway." - Brian Eno
In terms of sheer volume it's maybe the biggest selection they've had at Garage Sale, but I am finding there is more stuff in the "oh that's cool, do want" category than the "MUST HAVE IMMEDIATELY" category... I did get a discount knife so that's already a win but I'm waffling about whether to buy any of the other 5 things I have in my cart.
__________________ "The great promise of the Internet was that more information would automatically yield better decisions. The great disappointment is that more information actually yields more possibilities to confirm what you already believed anyway." - Brian Eno
The Following User Says Thank You to CorsiHockeyLeague For This Useful Post:
__________________ "The great promise of the Internet was that more information would automatically yield better decisions. The great disappointment is that more information actually yields more possibilities to confirm what you already believed anyway." - Brian Eno
The Following 4 Users Say Thank You to CorsiHockeyLeague For This Useful Post:
Oh man you're going to love that bunka from Takeda. I've had a Takeda nakiri for almost 2 years without sharpening it and it still cuts like a laser. Same stainless steel cladding and korouchi finish as yours.
I own other Japanese knives and my Takeda performs the best. It's almost spooky how effortless it is.
__________________
MOD EDIT: NO!!!
Last edited by Two Fivenagame; 05-19-2021 at 09:33 PM.
Not a knife, but picked up a nice Japanese Dozuki handsaw from Lee Valley. My dislike / distrust for the table saw, and needing to some cut some trim necessitated the purchase. I think this should do a nice job.
The Following 2 Users Say Thank You to Wormius For This Useful Post: