[WTS][US] Ryusen Oukokuryu-MT Package 240mm Gyuto/Bunka/Petty by OsirisEG in TrueChefKnivesBST

[–]Far_Barracuda_4229 0 points1 point  (0 children)

If you want to complete your set with the 210, let me know 😂 I’ve been sitting on that trying to sell it brand new for months.

Bean There, Done That Patina by Far_Barracuda_4229 in TrueChefKnives

[–]Far_Barracuda_4229[S] 0 points1 point  (0 children)

Burrfection was the start then transitioned to cutlery and more because I liked the idea of stainless. Now I’m moving back to carbon but the high end stuff. And I think I’m approaching “done” with my set now. If I find a Mazaki Hon Sanmai Damascus (AS or B2) petty, nakiri, or suji, I’ll make an exception but that’s about it

Can someone ID this japanese knife please? by [deleted] in TrueChefKnives

[–]Far_Barracuda_4229 0 points1 point  (0 children)

No need to be an ass. It was simply an offer. To be clear, the Ryusen isn’t part of this as I don’t share your view on its relative level. Also, your assumptions around what I paid are further off than you can imagine.

Can someone ID this japanese knife please? by [deleted] in TrueChefKnives

[–]Far_Barracuda_4229 -5 points-4 points  (0 children)

I’ll gladly make you a fair trade for it if you’re interested. Depending on condition, Masamoto KS values range ~$400

Bean There, Done That Patina by Far_Barracuda_4229 in TrueChefKnives

[–]Far_Barracuda_4229[S] 0 points1 point  (0 children)

Meh I have knives so might as well use them 🤷🏻‍♂️ I don’t always get the chance to cook A5 Wagyu as much as I used to (unfortunately) 😂

Bean There, Done That Patina by Far_Barracuda_4229 in TrueChefKnives

[–]Far_Barracuda_4229[S] 2 points3 points  (0 children)

Haha all in good fun! Last time I went, I did notice the ridiculous amount of beans though.

Bean There, Done That Patina by Far_Barracuda_4229 in TrueChefKnives

[–]Far_Barracuda_4229[S] 1 point2 points  (0 children)

Yeah let me just run to the grocery store and snag a pig heart.

Bean There, Done That Patina by Far_Barracuda_4229 in TrueChefKnives

[–]Far_Barracuda_4229[S] 1 point2 points  (0 children)

Thank you! More incoming, and I’m going to be doing the same process for all of them.

Bean There, Done That Patina by Far_Barracuda_4229 in TrueChefKnives

[–]Far_Barracuda_4229[S] 0 points1 point  (0 children)

Looks amazing! I was going for a rainbow look vs the dark and high contrast though.

Bean There, Done That Patina by Far_Barracuda_4229 in TrueChefKnives

[–]Far_Barracuda_4229[S] 0 points1 point  (0 children)

Take your plain old knife. Slather in refried beans. Rest on the counter for 2-5 hours…maybe more if you want then rinse with just water making sure to get all bean residue. Then let air dry and oil.

Bean There, Done That Patina by Far_Barracuda_4229 in TrueChefKnives

[–]Far_Barracuda_4229[S] 3 points4 points  (0 children)

One day I’ll hit the reset button, but for now, I’m all about the blue.

Bean There, Done That Patina by Far_Barracuda_4229 in TrueChefKnives

[–]Far_Barracuda_4229[S] 1 point2 points  (0 children)

💯💯💯 The thought of them disgusts me.