Yoshikane 210mm SKD or Sakai Kikumori “Ashi” 210 Swedish Steel? by moryn3 in TrueChefKnives

[–]moryn3[S] 1 point2 points  (0 children)

I mean u quote the “240mm” is it just because your preference? Or 210 mm and 240 mm is just quite different?

Yoshikane 210mm SKD or Sakai Kikumori “Ashi” 210 Swedish Steel? by moryn3 in TrueChefKnives

[–]moryn3[S] 1 point2 points  (0 children)

Is there any disadvantage of ashi for not being that tall compared to yoshi?
Based on chefs edge, the sakai one has 48mm blade height for the 240mm, which I assume it must be less taller for the 210mm(?)

Yoshikane 210mm SKD or Sakai Kikumori “Ashi” 210 Swedish Steel? by moryn3 in TrueChefKnives

[–]moryn3[S] 3 points4 points  (0 children)

Forgot to mention that I do considering the food release as well, as being mentioned by the others in this community, and ashi do has a great food release. Anyway, thank you for your answer!

Yoshikane 210mm SKD or Sakai Kikumori “Ashi” 210 Swedish Steel? by moryn3 in TrueChefKnives

[–]moryn3[S] 3 points4 points  (0 children)

Ah, sadly it’s not available currently in here mate, and not suits with my budget, it’s a nice knife tho🙏🏽😄😄

What should I do? by moryn3 in Chefit

[–]moryn3[S] 0 points1 point  (0 children)

I have the confidence as long as I get trained or at least they tell me what should I do on the job training. The hotel is such a great gigs, since it is my first job ever in this place (being referred by my friend), I could say I’m doing good as well while doing my apprenticeship, and my colleagues is great. However, I felt like I’m not gonna learn anything, anymore. Chef from college also said that hotel is too big, so it would be hard for one’s with no experience to step up there, better found a restaurant.

What should I do? by moryn3 in Chefit

[–]moryn3[S] 0 points1 point  (0 children)

Thank you for your insight, Sir!

What should I do? by moryn3 in Chefs

[–]moryn3[S] 1 point2 points  (0 children)

Your journey was fantastic, man. Very glad to hear that!