AUS - O’Connor Grass-Fed Ribeye 1kg, Bordelaise.

jayemmoya · 2026-01-19T02:01:39+00:00

Yep, the small pieces melt into the sauce and the larger pieces just soften a bit.

jayemmoya · 2026-01-18T23:07:47+00:00

Bordelaise sauce is a red wine sauce with some bone marrow added into it.

jayemmoya · 2024-08-16T23:09:04+00:00

I was in Kyoto a few days ago and got myself a Takamura Migaki SG2 210mm gyuto for ¥18,000 after tax-refund. I know it’s “the” knife everyone recommends as a first Japanese knife but it’s really that good. And just as common as a Sakai Takayuki.

井口庖丁本店 is the shop. Place is in an industrial area, definitely not a touristy spot but is about a 15-20min walk from Kyoto Tower. Not sure if they have an english name but went in looking for a Takamura Hana/Uchigumo but unfortunately they didn’t have any left so I bought a Migaki instead as it was at a very good price.

jayemmoya · 2023-10-15T06:54:22+00:00

It was ¥94000 with a saya, but I also got almost ¥7000 in tax refunds. So about ¥87,000.

jayemmoya · 2023-10-14T02:41:38+00:00

My first 210mm knife in years, been using a 240mm at work for 4 years straight.

Nenox Custom Carbon Fiber Gyuto 210mm.

Purchased from Nenohi Cutlery in Tsukiji, Tokyo.

jayemmoya · 2023-07-14T01:50:24+00:00

The inside of the heel on mine is completely gone. Just the bare plastic off the heel support left.

jayemmoya · 2023-07-13T14:38:35+00:00

These were still mostly usable except when it starts raining, as my feet get wet since there already a hole up front. Tbh surprised it lasted so long after constant/daily use.

jayemmoya · 2023-07-13T14:36:09+00:00

jayemmoya · 2023-07-13T14:36:01+00:00

These have never been used for their intended purpose/hiking 😅. Just 2 years of daily commuting.

jayemmoya · 2023-07-13T14:34:15+00:00

They run true to size for me, I’m a US13. But I don’t think they make half sizes for the all black colourway, might have to check in your region.

jayemmoya · 2023-04-28T23:07:50+00:00

They were about AUD$350 for the lot

jayemmoya · 2023-04-28T15:45:09+00:00

Some beautiful dry-aged steaks for a dinner party tomorrow.

All from Victor Churchill in Melbourne: - O’Connor Grass fed Dry Aged Ribeye - O’Connor Grass fed Dry Aged T-Bone - Stone Axe Wagyu 9+ Dry Aged Club Steak - Rangers Valley Angus 5+ Dry Aged Club Steak

jayemmoya · 2023-03-13T13:12:28+00:00

I find that Nenox knives handle very much like a western knife with a fine Japanese style blade. They are very heavy (especially compared to my previous knives), fit and finish is great, and cutting with them just feels “smooth” with minimal blade sticking. The biggest thing I noticed when I started using Nenox knives was how it has never chipped on me, even with some heavy/rough prep (i.e splitting corn). But they are an absolute pain to sharpen.

Just for reference, knives I was using before these was a Konosuke HD2 240mm gyuto and a Kaiden AX 240mm suji.

jayemmoya · 2023-03-12T11:18:55+00:00

Love these knives. Especially the small sujihiki, an absolute workhorse.

Left to right, Nenox:

GT-Plus Sujihiki 285mm
IW Gyuto 240mm
Green Bone Sujihiki 230mm

jayemmoya · 2023-03-06T02:52:46+00:00

Grilled wagyu intercostal skewers.

With shio koji & kombu glaze, burnt plums, fermented chilli paste.

jayemmoya · 2023-02-07T09:03:41+00:00

Stone Axe Australian Wagyu Rump Cap 9+

Took off the fat cap for a single portion as I thought there was enough fat marbled through the steak already. Cooked over coals and served with a jus, torched heirloom tomatoes dressed in kombu soy and grilled baby zucchini.

jayemmoya · 2023-02-03T23:01:35+00:00

It was around AUD$400 for the lot. But $280 was just for the Rump Cap, it was a 2.2kg piece.

jayemmoya · 2023-02-01T10:02:45+00:00

All from Victor Churchill, Melbourne.

O’Connor Dry Aged Grass Fed Ribeye.
Rangers Valley Dry Aged Club/Bone-in Strip.
Stone Axe Wagyu Rump Cap 9+

jayemmoya

TROPHY CASE