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Takeda Stainless Clad Large Nakiri Review

Fri Sep 06, 2013 4:15 pm

Re: Takeda Stainless Clad Large Nakiri Review

Fri Sep 06, 2013 6:21 pm

Great review Shaun, you've really got this down to a science! Keep it up!

Re: Takeda Stainless Clad Large Nakiri Review

Fri Sep 06, 2013 7:38 pm

...as usual...terrific!

:)

Re: Takeda Stainless Clad Large Nakiri Review

Fri Sep 06, 2013 9:49 pm

Thanks guys, it's a pleasure to do these as long as I know people still watch them. :D

I'm getting to the point where I'm so comfortable with this format that we can add something else into the mix I think. Any ideas?

Re: Takeda Stainless Clad Large Nakiri Review

Sat Sep 07, 2013 1:28 am

Girls in bikinis! :mrgreen:

Re: Takeda Stainless Clad Large Nakiri Review

Sat Sep 07, 2013 1:49 am

Did you kick a shark this time?? Good review!! Maybe add in some sweet potatoes or harder skinned ingredients, the onion/potato are good tests, maybe add in sweet potato or a hard squash, tomato or other skinned but soft food.

Maybe do some proteins as well with some knives, like trimming a roast or something for more meat orientated knives (gyuto, slice a roast with a Suji, break down a fish with a deba, etc)

Re: Takeda Stainless Clad Large Nakiri Review

Sat Sep 07, 2013 2:37 am

Absolutely, girls in bikinis it is! That will be sure to make another viral video.

Tim, I think you are right. This Takeda showed me that a perfectly done flat grind will do incredibly well against soft skin veggies, but doesn't do quite as well as a thin convex against harder stuff. I will try my best to get more ingredients, but unfortunately am limited to what I cook for my lonesome self and 1 other.

Re: Takeda Stainless Clad Large Nakiri Review

Sat Sep 07, 2013 8:37 pm

Takeda liked it. :)

He's going to put this video on his website.

Re: Takeda Stainless Clad Large Nakiri Review

Sat Sep 21, 2013 5:28 am

You could start doing recipes, like home made chili or salsa or something that involves a bit of chopping. For fun tonight I went through and used every method I know for getting the fruit from bell peppers when prepping for chili, so like the cut straight down, the roll, and then from the skinny end and around the seed like just trying to get the flesh from a tomato. Just a thought. Your videos are always excellent and I'm certain a lot of people use them to determine what knife they would like to buy. I know I have used them a lot in the 3 of 4 knives I've bought so far, my Masakage Yuki, AS Laser and today I purchased a Yamashin. As for video's I'd like to see from you, I would like to see that sharpening video you've been talking about doing and then some videos for Konosuke knives, mainly the fujiwara series of knives in different blade flavors. Aaron's videos just make me jealous of his skills lol, they do show the knife in action though. Don't worry, your knife skills make me a bit jealous too. I don't chop as good as you do yet. Keep up the good work!

Re: Takeda Stainless Clad Large Nakiri Review

Sat Sep 21, 2013 5:34 am

**Fujiyama Series, not fujiwara >.>
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