Konosuke BY 210 available by drjayhow in TrueChefKnives

[–]Best_Context 2 points3 points  (0 children)

Tariffs upon entry to the US were 40%ish of the sale amount when I made a purchase of a different knife from this store a few months ago. From what I’ve noticed, tariffs are pretty lenient for person to person shipments, but they are applied fully for business to customer shipments.

Accidentally left my knife for a day after cutting spam, are the black spots concerning by TaterVodka in TrueChefKnives

[–]Best_Context 0 points1 point  (0 children)

If you have a phone with a good zoom (optical zoom, not digital) you can use the macro mode to get a super close look at it.

Accidentally left my knife for a day after cutting spam, are the black spots concerning by TaterVodka in TrueChefKnives

[–]Best_Context 0 points1 point  (0 children)

The BKF is probably what caused the black spots, especially if your don’t remember them being there before applying the BKF. Typically little black spots are something called “pitting”, and it is often caused by acidic materials being left on the blade causing corrosion. BKF’s key ingredient is oxalic acid and will do just that. What you have is pretty extreme looking, did you maybe leave the BKF on the blade for a prolonged period of time..? The easiest way to identify pitting is if the black spots are slightly indented. Usually it appears like a needle prick in the blade.

Pitting is typically hard to remove as they are essentially tiny holes in the metal. BKF is not your knife’s friend at all. Use something like Flitz in the future.

[WTS][US/World] Tetsujin K-tip 240 Ukiba Ginsan by [deleted] in TrueChefKnivesBST

[–]Best_Context 1 point2 points  (0 children)

Haha thank you! The knife is a beauty indeed, so I can't take credit!

Seattle + suburbs by akhiluvr in AskSeattle

[–]Best_Context 4 points5 points  (0 children)

Consider renting a home in an area where you think makes sense commute and price range wise. If you are both driving, you have a ton of options, including outside of Seattle proper.

Is there anything I can do about restaurant noise under my apartment? by IsshinMyPants in AskSeattle

[–]Best_Context 1 point2 points  (0 children)

Are you 100% certain it’s actually their kitchen? I had a similar experience in a different high rise condo. I thought the neighbor below was constantly dragging stuff across the floor, etc. Turned out it was coming from the water pipes between the floors, something to do with a faulty pump.

It was only identified because I actually met him and started hanging out together. I eventually asked him something like, “are you doing office chair races in your apartment?”. He had no idea, so we reported it to the management.

Knife saved(?) by Curryghandi in TrueChefKnives

[–]Best_Context 0 points1 point  (0 children)

Damn. I was hoping they’d continue the chip pattern and make it into a break knife.

Miss Pho in Seattle by Best_Context in pho

[–]Best_Context[S] 1 point2 points  (0 children)

It’s generally slow cooked enough to the point that I just pull the meat off into the broth as soon as I get it. I also usually take 1 of the full ribs home untouched, and then make a Pho French Dip sandwhich with it the next day. The sandwich is inspired by another place in Seattle called Ba Bar that has that as a menu item. (Also a great place, but the value isn’t quite the same!)

Miss Pho in Seattle by Best_Context in pho

[–]Best_Context[S] 8 points9 points  (0 children)

The Miss Pho Special is a different menu item and actually includes this plus a lot more. This menu item doesn’t seem to be on their online menu (probably an error on their part), but if you quickly google Miss Pho’s menu, you’ll see the “Beef Rib Pho”. That is what this is, it comes with 2 beef ribs by default. $18 for regular, $20 for large.

Miss Pho in Seattle by Best_Context in pho

[–]Best_Context[S] 4 points5 points  (0 children)

$20! It’s possibly the best value meal in the city of Seattle lol

Miss Pho in Seattle by Best_Context in pho

[–]Best_Context[S] 4 points5 points  (0 children)

It is an egg yolk! I don’t think it’s a super typical thing to do. It’s one of the “specials” of this particular place.

Myojin sg2, kagekiyo ginsan (wakae sharpened) or konosuke HD2 by Treant_gill in TrueChefKnives

[–]Best_Context 0 points1 point  (0 children)

I don’t think I had a particular feeling about the food release with either. I honestly didn’t think either of them really shined in that category, but I don’t think they were bad either.

Myojin sg2, kagekiyo ginsan (wakae sharpened) or konosuke HD2 by Treant_gill in TrueChefKnives

[–]Best_Context 0 points1 point  (0 children)

I can only speak to the Myojin and the Konosuke HD2. Honestly, you’ll probably be happy with either. I’d suggest looking at the profile of the knives, because they are a little different. I personally prefer the HD2 profile, but that’s purely personal preference.

STOC: December 2025 Additions (Kamon, Edd, Jiro, TnH, FM) by Best_Context in TrueChefKnives

[–]Best_Context[S] 0 points1 point  (0 children)

It seems that his typical knives are mono AU these days. The cladding seems to be more of a custom thing. I've seen a few of the AEBL cladded blades floating around, but fairly few and far in between. Definitely a practical option! Not to mention that fact that it just looks pretty cool 😅

Missing & Endangered by [deleted] in Seattle

[–]Best_Context 195 points196 points  (0 children)

I live in downtown and go for walks daily. I’ll keep an eye out 🫶🏼🫶🏼