buccaneer
somebody shut me the fark up.
Making Szechuan pickled salad, so nice chance to demo the knife too!
This is a 300mm Gyuto, my main workhorse.
That's 11.8 inches !
Shredding finely
Finely sliced cucumber; You can see how thin you can slice with these knives, even though it's the biggest knife in the range!
Using the back of the blade to crush spices
Everything was done with the big Gyuto, including peeling the ginger.
Just wanted to demonstrate the value of a good Japanese knife.
As you can see, it is not shiny and perfect, it shows all the signs of use in high carbon.
They discolor in 60 seconds , but man are they a wonder when put to work...and that is what they are for.
I bought it here, arrived same week.
http://japanesechefsknife.com/FujiwaraKanefusa.html
:yo:
This is a 300mm Gyuto, my main workhorse.
That's 11.8 inches !
Shredding finely
Finely sliced cucumber; You can see how thin you can slice with these knives, even though it's the biggest knife in the range!
Using the back of the blade to crush spices
Everything was done with the big Gyuto, including peeling the ginger.
Just wanted to demonstrate the value of a good Japanese knife.
As you can see, it is not shiny and perfect, it shows all the signs of use in high carbon.
They discolor in 60 seconds , but man are they a wonder when put to work...and that is what they are for.
I bought it here, arrived same week.
http://japanesechefsknife.com/FujiwaraKanefusa.html
:yo:
ray:
