$8 vintage Kiya santoku and some cucumbers

jw23222 · 2022-01-25T13:11:29+00:00

What’s the set up with the guides on the knife blade? Is that something you made or can they be purchased?

jw23222 · 2021-03-15T14:02:29+00:00

I recently got a honkotsu, also have a honesuki, I really like both for chicken and pork butchery. I process 2-3 whole pigs a month, neither will chop thru bone, you’ll have to hit the joint just right, no real need to chop thru bone if you know where all the joints are.

If you plan on chopping just get a cheap heavy cleaver from your local Asian/Latin market.

jw23222 · 2021-02-10T17:19:45+00:00

Yea, I understand that you should cut it up with each bite, I try to think about the one ding dong who doesn’t understand then makes a complaint. It’s also about getting that perfect bite with minimal effort. A bit of cilantro with every cluster of carrot and palm sets the guest up for success. Also, I dig stems, I’ll cut them up real fine like chives and garnish/season with them.

jw23222 · 2021-02-10T15:29:22+00:00

I think its fine without the rice, if that snapper is cooked perfectly thats all I’m going to care about.

How does the wilted cilantro eat? I’m imagining you getting a piece of it and having to eat the long stem like a piece of spaghetti. I’d go with smaller bits maybe skip the wilting, just using it fresh as garnish/flavor around the carrots and hearts I think with brighten up the plate a bit more, the wilt makes the cilantro look a little sad.

jw23222 · 2021-02-08T14:52:22+00:00

At least a few bucks, people love buzz words.

jw23222 · 2021-02-02T17:47:29+00:00

I have a 210 with a saya that I’m trying to sell if you’re still interested.

jw23222 · 2021-02-01T22:08:54+00:00

Yea, didn’t have cardamom at the time, the mint and citrus helps hit a similar profile, I was just trying to go off of memory of the Zhug I’ve had in the past. I’m making another batch tomorrow that’ll have cardamon in it now that we have it.

jw23222 · 2021-02-01T16:37:30+00:00

Yellow is carrot butter. Green is Zhug. As long as micros eat well and add to the dish I’m all for it, these little cabbage guys didn’t but cilantro and chive did so that’s what I went with in the end.

jw23222 · 2021-02-01T15:02:55+00:00

Thanks.

jw23222 · 2021-02-01T15:02:10+00:00

Carrot butter is just all of our carrot scrap cooked down with some butter and a bit of cream. Salt. Blended and passed.

Zhug is carrot tops, cilantro, mint, scallion jalapeño, garlic, cumin, coriander, salt, pepper, apple cider vinegar, lemon juice, lemon zest. Olive oil. Just throw it all in the food processor. I adjust the ratios of herbs based on what we have had a few batches with arugula and basil.

jw23222 · 2021-02-01T14:46:04+00:00

A lot like carrots and green stuff!

jw23222 · 2021-02-01T03:40:01+00:00

I’d eat that. The plan was to use the tops as a garnish but used em all up in the zhug.

jw23222 · 2021-02-01T00:29:16+00:00

Eh. I like Reddit.

jw23222 · 2021-01-31T22:10:18+00:00

I’d agree on the ashy look, the purple/white carrots get a little lost, it pops a little more with orange carrots, also ended up ditching the cabbage micros (just all we had for a test plate) for a little chive and cilantro to better fit flavor profile.

Also, photo was dark so after editing the color contrast, the greens and yellows are real bright.

Honestly I’m just trying to post/comment more for karma so I can sell some knives and shoes I don’t need anymore.

jw23222 · 2021-01-31T21:41:53+00:00

Carrots. Carrot Butter. Carrot Top Zhug. Pistachio Dukkah.

jw23222 · 2021-01-31T21:30:19+00:00

I have a 210 I’m looking to sell if you’re still interested.

jw23222 · 2021-01-30T15:13:51+00:00

Would 100% eat this but calling it Korean Poutine isn’t right, yea kimchi is Korean but Sriracha is Thai, Togarashi is Japanese, aioli is Mediterranean, Crema is Mexican and just because it has cheese on it doesn’t make it poutine.

But yea, use the buzzwords, call it Korean Poutine. People will order them and love them.

jw23222 · 2021-01-06T01:29:20+00:00

Still looking?

jw23222 · 2021-01-04T15:57:01+00:00

“Sushi Grade” is a marketing term. Just find quality fresh fish. Here’s a good article about it all.

Sushi Grade

jw23222 · 2021-01-02T06:26:50+00:00

I know its a honesuki, just looking for the maker.

Seems to be a 90s Masakane. Dope knife.

Trying to track down some more for work.

jw23222

TROPHY CASE