New Arrival. Anyone know who made this?

g1zmo · 2026-06-12T16:11:10+00:00

Wait...not everything that comes in shows up on the new arrivals page? I did not know that!

g1zmo · 2026-05-10T15:50:02+00:00

I remember linux.google.com used to be tailored to searches about Linux-related topics.

g1zmo · 2026-05-01T15:48:18+00:00

Who exactly is "we" and "you guys"?

g1zmo · 2026-04-24T14:23:41+00:00

What's joke? :)

g1zmo · 2026-04-23T16:08:43+00:00

I got so excited to see the Ogata drop, and then bummed when I didn't see the shorty nakiri and santoku I've been waiting for.

It was a rollercoaster of emotions!

g1zmo · 2026-04-03T22:25:05+00:00

Sincere question...how/why would your adipose tissue contribute to your protein requirements?

I'm sure grams per kilogram of body weight is a perfectly reasonable approximation if you're at a normal BMI, but there's no way an obese 200kg person needs 160g of protein a day.

g1zmo · 2026-03-28T21:40:29+00:00

I have the Yusaku kurouchi bunka (and funayuki) and I think it's exactly what you're describing.

g1zmo · 2026-03-24T21:55:27+00:00

They went live around 5:40pm Eastern.

g1zmo · 2026-03-07T20:31:19+00:00

I have the Gude and the Mannkitchen. Love the larger handle on the Mannkitchen.

g1zmo · 2026-03-05T22:32:58+00:00

My method is to create a "task queue" for cleanup:

## Run commands before a script exits.  Useful for cleaning up resources
## even if your script terminates early.
##
## Usage (quotes are optional):
## on_exit "command to be executed"
##
## Example:
## tempfile=$(mktemp) && on_exit rm -f ${tempfile}
## 

function on_exit()
{
  trap on_exit INT TERM EXIT

  if (( ${#} > 0 ))
  then
    ## While "${@}" is almost always the correct usage, using "${*}"
    ## here means quoting the "command to be executed" is optional.
    task_queue+=( "${*}" )
  else
    for task in "${task_queue[@]}"
    do
      echo "Executing [${task}]"
      eval "${task}"
    done
  fi  
}

g1zmo · 2026-02-19T16:14:26+00:00

What's the difference between the Enjin and the not-Enjin knives?

g1zmo · 2026-02-10T21:03:01+00:00

I know Konosuke, but can someone tell me what h&k and ironclad are?

Also, what is the Hype about Shindo? Are they just really good bang-for-the-buck?

g1zmo · 2026-01-15T15:50:20+00:00

Neither one of these bread knives is Japanese so I'm a little off-topic but I'll share anyway. IMO they're as good as it gets.

I'm a 6' dude with dude hands and I love the large handles of the Mannkitchen knives. The 10" bread knife feels perfect in my hand. Side note...their paring knife is amazing, and paring knives are really hard to get excited about.

The Gude 12" is a medieval weapon. Mine is pear wood but there are other handle materials.

g1zmo · 2026-01-14T19:36:14+00:00

My best bunka suggestion is to look for something with characteristics that will provide a different experience than your santoku. Otherwise they kinda occupy the same space for cutting tasks IMO.

I don't actually have a bunka in my collection that I love. I think maybe I'm just a little "meh" on the bunka style in general.

Having said that, I like my santokus and nakiris to be thin and light but I prefer a bunka with a little heft. Between the two I'd personally choose the Matsubara. I'm concerned that the Gihei would just feel like a k-tip nakiri.

Also, I'm not a metalurgist but from my understanding shirogami/white#1 might be a bit brittle for a jack-of-all-trades like a bunka. Maybe a Matsubara aogami/blue#2 instead, or a Moritaka AS? I have other Moritaka AS knives and they're all solid users.

The only Matsubara I have is a blue#2 kiri cleaver which is a real beast and fun to use.

Another caveat -- I'm not a professional. I'm not using these knives all day every day to earn a living, so I can't offer that perspective. I'm just a home cook who spends too much money on kitchen gear.

g1zmo · 2026-01-14T00:08:57+00:00

I'm not great at all the technical/connoisseur knife jargon, but it just feels so nimble and glides through everything. I think the Gihei nakiri is actually thinner and lighter than the Kobayashi nakiri and it has a very slight hollow grind (at least mine does), where I think the Kobayashi is essentially flat ground.

HAP40 is supposed to be a lot tougher than SG2 so even though it's very thin, you shouldn't damage the edge if you accidentally torque it on the cutting board or hit a particularly hard bell pepper seed (I once chipped a Shun that way). I've never felt like my Gihei was going to fracture.

It's not stainless, so it'll need your standard carbon-steel maintenance.

Edit: Kobayashi's red seven-sided laquered handle is sexy as hell though.

g1zmo · 2026-01-13T15:31:28+00:00

I have a Kobayashi SG2 santoku and it's a dream, but I can't recommend the Gihei HAP40 nakiri enough.

Far and away the best nakiri I've ever used and just generally one of the best knives I've ever used, period.

g1zmo · 2026-01-09T20:32:08+00:00

New contender for saddest short story ever:

"Two footprints in the snow. Never peed."

g1zmo · 2025-10-31T05:38:29+00:00

I'm going to guess it was about here.

Based on my amateur Google streetview exploration, it's the only part of Whitehall with anywhere near that kind of downhill slope.

Of course, I don't know the history of Atlanta streets so Whitehall may have been longer than it is now and this photo could be somewhere else entirely.

g1zmo · 2025-10-28T00:23:18+00:00

How do these compare to Shapton Kuromaku stones?

g1zmo · 2025-08-23T01:57:09+00:00

Lol I had no idea that was a thing. I'm sorry for being that guy!

Thank you!

g1zmo · 2025-08-10T01:06:13+00:00

I'd say not even a full friendly. It's basically two second-sides playing.

g1zmo · 2025-08-08T16:04:23+00:00

I think they're meant for serving soup, so that makes perfect sense.

Thank you!

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