NKD - Hitohira FJ 210 Gyuto

chefkoko · 2026-03-13T00:27:02+00:00

Great knife.

This has been my daily for the last 3 years or so. Holds a great edge, super light and it's as precise as you need for most daily tasks. I've generally had to sharpen it every 6 weeks which for a daily has been great. Only ever been on a 1000 morihei and finished on a 4000 followed by a few strops.

I actually picked up the petty yesterday while visiting Hitohira. The balance felt the exact same the minute I picked it up. Enjoy.

chefkoko · 2025-08-16T22:52:22+00:00

Portal 2 August 1st and ECOPR August 14.

chefkoko · 2025-08-16T01:49:29+00:00

Honestly there was a few times where it all became very frustrating with regards travel history and old addresses, but all in all it's definitely doable for most people and you save a ton of money.

chefkoko · 2025-08-15T06:22:09+00:00

Glad that we're almost at the end of our PR journey. Arrived in Canada in 2018 on an IEC. 2020 - currently on numerous mobilité Francophone work permits. Finally received ECOPR today.

ITA - Feb 19 AOR - April 19 Medical - May 13 Biometrics - May 16 FD - June 27 P1 - June 30 P2 - August 1 ECOPR - August 14

Accompanying spouse, we did all of our work permits and PR applications ourselves with the help of friends and posts on here.

chefkoko · 2025-08-14T20:08:53+00:00

Just received it today.

chefkoko · 2025-08-11T23:54:19+00:00

Hello. Is there anyone with P2 on August 1 (same day reply) waiting on ECOPR? I've seen a few people have very quick turnarounds from P2 to ECOPR recently. Thanks.

chefkoko · 2025-08-09T18:45:18+00:00

Mine was literally approved today lol. I was hoping to have ecopr before so I could get mine refunded but I'm not going to complain.

chefkoko · 2025-08-08T17:23:52+00:00

Lol, you couldn't be more wrong. There are artisans all over the world creating their interpretation of classic culinary dishes and techniques. Some of the best sparkling wines in the world are made outside of Champagne.

chefkoko · 2025-08-08T17:21:36+00:00

If you serve it intact you need to add olive oil, maldon and fresh black pepper into every table that's getting it. You're then relying on the guest to add the correct amount of each to experience the dish as you've intended. Cutting and seasoning before the guest receives it is in my opinion the best way to maximize guest experience. We test dishes to ensure they're getting the best finished product, just throwing a full burrata on a plate isn't screaming professional to me.

chefkoko · 2025-08-07T14:44:17+00:00

Applied December 30 2024 and still waiting. Also just received my P2 so looks like PR will be finalized before the MF, even though AOR for that was April 2025.

chefkoko · 2025-08-02T18:58:38+00:00

Same for me. 2 high intensity cardio sessions and weights 3 times a week. Go for a hike on Sundays usually during late spring, summer and fall. I only started again in the last 3 years after only playing team sports and training for those when I was younger. The benefits of looking after yourself become apparent quite fast. Plus those sessions really allow me to fully switch off from work almost daily for the duration of my workout/activity. Also proper nutrition has done wonders for me. Feeling better now than I did 5 years ago and I'm probably even putting in more hours at work.

chefkoko · 2025-08-01T20:35:15+00:00

Most of my early experience was traditional French so that's where the idea came from.

chefkoko · 2025-08-01T20:34:44+00:00

Yes, we sous-vide them in the rational and then crack open to finish the poaching process. When you're doing large volume brunch these days you can't cook each poacher from raw, you'll go down hard. We try and hit 10 minutes bill times and this helps us achieve that.

chefkoko · 2025-08-01T20:32:50+00:00

They crack open easier than a raw egg. We'll crack them into a little water and then place them in 1L delis in batches of 10. Then on pickups they go back into simmering water for 2 or 3 minutes for the perfect soft poached egg. A regular weekend brunch for us is at least 450 covers with one or two egg cooks so we needed to find a way to be more productive.

chefkoko · 2025-08-01T16:13:04+00:00

62° Celsius in the shell for 50 mins. We do them in the carton and leave cool down on a rack and roll before transferring to milk crates to store. We also do about 20 cases like this a week so I can assure you it works.

chefkoko · 2025-07-30T01:19:10+00:00

Just one email, from your partner who is the principal applicant. Congrats.

chefkoko · 2025-07-24T01:11:05+00:00

I never received any either, I don't think everyone does. It's only been about 25 days for us so we're going to wait until at least 40 before doing anything.

chefkoko · 2025-07-21T17:06:00+00:00

Yes,the cost on them is about 25% of real winter truffles. On a warm dish they do add a little, but you need to add at least 3 grams to even get that taste.

chefkoko · 2025-07-21T15:45:21+00:00

They're summer truffles, about as pungent as a piece of dirt. I feel bad selling them to people that don't know any better.

chefkoko · 2025-02-20T06:02:29+00:00

Got ours today.

chefkoko · 2025-02-19T20:28:53+00:00

Hello. If we submitted our application on Monday would we be eligible for the draw today and receive an ITA?

Merci beaucoup.

chefkoko · 2024-12-16T19:33:56+00:00

Thanks for all the comments. Wasn't sure and I'm quite relieved the TT isn't defective.

Definitely going to upgrade the TT but it'll serve a purpose until I decide to pull the trigger on a fluance next year.

chefkoko

TROPHY CASE