Wow! For a custom knife this one was real quick. It's nicely polished, thinner than standard Watanaben nakiris. Sharpened it already and now it's sharp as hell. Didn't need much sharpening though.
Wednesday, September 24, 2008 17:12:43
Well, after using Takeda Deba to cut the chicken, decided that Honesuki was a must, even if I eat chicken once a year or less...
Wednesday, September 17, 2008 21:34:22
So far only a few basic terms, but I'll expand it. Really difficult to get used to all those Japanese words w/o help.
Thursday, September 11, 2008 21:42:20
Watanabe Kuro-Uhci nakiri review is up. After 2 months of use and rehandling it's back to me and kicking. Nice little knife for veggies and a beautiful new handle too ;)
Thursday, September 11, 2008 21:40:12
After using Nakiris for few months, I've decided that small one is a welcomed addition to my kitchen knives collection. Mincing garlic and shallots definitely calls for thin, smaller blade.
Wednesday, September 10, 2008 21:40:02
Well, after almost 3 months of daily use I've finished up first revision of the review. As usual it's a work in progress, since I'm using this Gyuto regularly.
Wednesday, September 10, 2008 19:20:42
Kumagoro Gyuto and Watanabe nakiri arrived with custom handles by Stefan Keller. Simply beautiful.
Saturday, September 6, 2008 14:02:18
My first Chinese cleaver, from Japanese maker :) Kuro uchi finish, but it's a beauty. Cuts like crazy after minor sharpening.
Monday, August 25, 2008 14:32:41
Watanabe Honyaki Gyuto ordered
Just ordered custom honyaki gyuto from Watanabe. 270mm long, 3mm thick. That'll be a cutter.
Thursday, August 21, 2008 21:20:43
Shosui Takeda handmade Deba is here. Thinner than Kobayashi deba, but this one is double bevel.
Thursday, August 7, 2008 16:47:31