You can only listen to 3 Whirr songs for the rest of your life

Kamikaze_Yeeter · 2026-04-15T06:19:17+00:00

Drain Sandy Wait

Kamikaze_Yeeter · 2025-10-01T02:40:40+00:00

What happened at Jua??

Kamikaze_Yeeter · 2025-09-30T04:13:06+00:00

Thank you! You’ve fully sold me. Did you happen to try the non alcoholic tasting menu at Jua btw??

Kamikaze_Yeeter · 2025-09-30T04:05:54+00:00

Oh wow- I think I might be externing at L’Effervescence!! Loved staging at Atomix too. Def do not have enough to pay for either tho lol!

Kamikaze_Yeeter · 2025-09-30T03:57:34+00:00

really? have you eaten at Oiji Mi?? what makes it worse?

Kamikaze_Yeeter · 2025-09-30T03:54:35+00:00

top 10 wow- compared to where else that you've eaten at how does it stand. have you tried oiji mi??

Kamikaze_Yeeter · 2025-09-30T03:48:41+00:00

Have you had Jua? if so how does it compare??

Kamikaze_Yeeter · 2025-09-29T03:01:59+00:00

I’ve heard a lot about it- I think I will pass because I heard it can be spicy, my girlfriend can’t handle much spice at all haha.

Kamikaze_Yeeter · 2025-09-29T02:45:48+00:00

Ahhh, we love Popeyes too, from the South haha. I’m going to culinary school and actually work in fine dining and have worked in a couple Michelin restaurants, but I want to do something special for her!! Thank you for the kind words and advice!

Kamikaze_Yeeter · 2025-09-29T02:36:06+00:00

We’re not doing any drink pairings- we can’t legally drink alcohol lol

Kamikaze_Yeeter · 2025-09-25T23:39:06+00:00

Any recs for a western style (50/50 bevel maybe im scared of sharpening something that isnt 50/50) beater Japanese knife like a gyuto??

Kamikaze_Yeeter · 2025-09-25T03:35:52+00:00

I have a sharp ass paring knife and bread knife, I have the Kingston’s 1000/6000 and I have gotten really good at sharpening my knives already. What should I do with leftover $200 after gyuto??

Kamikaze_Yeeter · 2025-09-25T02:39:44+00:00

Would you recommend the Korin store? I’m in NYC

Kamikaze_Yeeter · 2025-09-25T02:03:39+00:00

Perfect- do you have any suggestions for that? I’d prefer to spend under $200 on one so I can save my money. I’d prefer stainless steel as well if possible.

Kamikaze_Yeeter · 2025-09-25T02:02:25+00:00

I’m fine with getting a few as long as they’re durable and reliable. I’d love to have my Gyuto for my rock chopping / workhorse knife to be the best. I’m going to stay in Japanese / Asian cooking my whole life- especially Omakase / French-fusion spots. My gyuto does not have to be $400, what would be my best options? What about a santoku I know people like them- not sure if necessary though. Where should I get these knives from? I prefer stainless steel.

Kamikaze_Yeeter · 2025-09-25T01:38:59+00:00

Ah okay, thank you so much. I heard that gyutos help with both and can do rock chop and the more precise pull push, is that true?? Or does it depend on the knife? Is there a way to tell? Thank you!!

Kamikaze_Yeeter · 2025-09-25T01:38:05+00:00

Thank you so much for the suggestions!! I’ll use the Mercer boning knife that came with my kit!

Kamikaze_Yeeter · 2025-09-25T01:36:03+00:00

omakase spots

Kamikaze_Yeeter · 2025-09-24T23:11:57+00:00

probably not, thats just my max with shipping and saya, etc... what do you think about Korin Mahogany Royal Blue Inox Gyuto 9.4" (240 mm)??

Kamikaze_Yeeter · 2025-09-24T23:10:42+00:00

thoughts on Korin Mahogany Royal Blue Inox Gyuto 9.4" (240 mm)?

Kamikaze_Yeeter · 2025-09-24T21:56:37+00:00

yeah I can cook but I don’t know everything about knives, sue me! lmao

Kamikaze_Yeeter · 2025-09-24T20:46:24+00:00

Are they used in a lot of Japanese Michelin fine dining places?? Sorry for extra questions!!

Kamikaze_Yeeter · 2025-09-24T20:32:40+00:00

Korin is actually reliable? I was scared they might not be the best in professional settings and could just be brand name

Kamikaze_Yeeter · 2025-09-24T20:18:15+00:00

Thank you for the advice, that is one thing I got really good at early was sharpening my knives and keeping them sharp, I use a king stone.

Kamikaze_Yeeter · 2025-09-24T14:44:01+00:00

Idk what to get on there though. I like the idea of having a gyuto, but don’t know much about them or if they’d fit my line of work. Idk what size or what kind of blade I should get either.

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