We encourage you to post your questions about kitchen knives here. We can give you help choosing a knife.
Mon Jun 17, 2013 7:29 pm
Adam Marr wrote:Find a few more inexpensive stainless wa-gyuto's. Didn't realize how few of these there really were until someone asked.
I have 2 others in the works. Kaneshige and Tojiro are doing them.
Mon Jun 17, 2013 7:41 pm
Mon Jun 17, 2013 9:15 pm
My buying is done, but how about an entry-level, single-bevel deba ($75-125?) in a Richmond line?
I have seen the Ashi Hamano knives in person and they feel, at least to me, like a budget version of the Konosuke HD2 pieces. I think that's a good thing if you can position them at an attractive price point without adding more confusion to the mid-range offerings.
Tue Jun 18, 2013 1:40 am
Check out my Richmond Damascus Suji. It's eerily similar to the Yoshikane....
VERY nice!! I hadn't seen that one before. Time to start saving
Tue Jun 18, 2013 2:30 am
Expand the Richmond lasers
line. Add a kiritsuke and a Santuko
Wed Jun 19, 2013 10:54 pm
How about a sharpening and repair service. Lots of your competitors have one and also will convert knives to left handed when they are not 50/50 for an extra fee. I bet their is also money to be made on this.
Thu Jun 20, 2013 10:44 pm
I'm with thyde there.
I'm a lefty and converted my righty Goko to a neutral.... Was a serious amount of work without the right equipment. Learned a lot, but would definitely pay if I had to do it again.
Fri Jun 21, 2013 12:39 am
Visit Sharpener's Corner. I'm sure you'll find several more than capable sharpeners willing to take care of all your sharpening needs.
Wed Jun 26, 2013 8:39 pm
I want a " stay sharp" and logo sticker for my sharpening kit.
Wed Jun 26, 2013 9:17 pm
Hinoki cutting boards...
I've been wanting something light yet functional and haven't found a good source that isn't going to cost me a small fortune to get shipped to the US.
Ideally at least 1"/25 mm thick, wouldn't complain about 33 mm, uniform grain, sanded, but otherwise unfinished. I personally would be interested in a fish-for-two-size board (somewhere around 18x36 cm or 21x42 cm??), as well as something big enough for a 240 mm gyuto (12x18" ~ 30x45 cm or so).
While I don't break salmon a lot, there might also be a market for a board of that scale. I know an 11# King or Sockeye doesn't quite fit on an 18" long board. I manage reasonably well, but there is a lot of counter cleaning to do before and after when I do.
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