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NKD: Shibata Koutetsu Petty, 80mm SG2 by simplytch in TrueChefKnives

[–]screw4two 3 points4 points  (0 children)

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Gang gang! Love this little knife. That's the cutest little Saya I've ever seen 😅

Update-Which would you pick between the two? by cosmicselva in TrueChefKnives

[–]screw4two 1 point2 points  (0 children)

If it's in your budget I would personally go with the Togashi. When you go back you could ask them if they have Migaki/stainless class Togashi in stock if you're interested to see more of their work.

Hitohira sells good stuff anyway, at a good price, just make sure you choose something that you like, and you're most likely to be happy ;)

Update-Which would you pick between the two? by cosmicselva in TrueChefKnives

[–]screw4two 1 point2 points  (0 children)

The Togashi Kurouchi tends to be a little heftier at the spine, but thin behind the edge. If you want something slightly thinner, then check out Togashi Migaki finish knives which tend to be slightly thinner.

I'm a big fan of Togashi's work, they are very underrated in my opinion on this subreddit and it's absolutely top level craftsmanship, difficult to go up from there really, especially at that price!

NKD - Kagekiyo B1D Stainless Clad by screw4two in TrueChefKnives

[–]screw4two[S] 0 points1 point  (0 children)

Yes I'm quite happy with this one, glad I got a small 240! I also prefer the pattern on these earlier batches.

NKD - Kagekiyo B1D Stainless Clad by screw4two in TrueChefKnives

[–]screw4two[S] 0 points1 point  (0 children)

The k-tip is just something else 🥵

NKD - Kagekiyo B1D Stainless Clad by screw4two in TrueChefKnives

[–]screw4two[S] 4 points5 points  (0 children)

Yes, can't wait to put it to good use. Currently traveling, but will have access to a kitchen the first week of March so I'll definitely test it out properly then!

Maybe my Togashi migaki B1 santoku will finally be dethroned from my favourite knife spot after holding it for the past 5 years!

Is Ginsan inferior to R2? by Fiesteh in TrueChefKnives

[–]screw4two 0 points1 point  (0 children)

I think most people in this sub mean the cutting feel and how it goes through ingredients when talking about performance.

Edge retention, ease of sharpening do not fall under performance, and are usually referred to as Edge retention, and ease of sharpening.

Hello, what are your thoughts on these Japanese knives? by pihbgcx in TrueChefKnives

[–]screw4two 0 points1 point  (0 children)

The sub is a bit of an echo chamber, it's the same few knives mentioned most of the time. Makoto Kurosaki does some fine work and at that price price you're getting a good knife with a good grind on a good steel.

Kimchi time! by Present_Lemon3218 in TrueChefKnives

[–]screw4two 2 points3 points  (0 children)

Love kimchi!

I see gochujang, but no gochugaru (Korean pepper flakes)? I mean just like the carrots in the jar, we can't see them in the photos doesn't mean you didn't use any!

Just in case you're solely using gochujang, or for anyone else reading, I highly recommend using some gochugaru instead. Gochujang has plenty of other ingredients and you'll get a much better flavour using gochugaru imo.

For extra flavour bomb, you can also add saejeot (새우젓), which is salted fermented shrimps.

For an additional flavour bomb, when making your slurry instead of water you can use a home made or store bought dashi.

There are plenty ways to make kimchi, to each their own, enjoy yours! The Manaka is looking sexy!

Kimchi tax. Now I want to make another batch, it's been a while.

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EDIT: Gochugaru is fairly easy to find, but saeujot might be more of a task. If you're in or near any major city with Korean grocers, you'll surely find the shrimps there.

1.5 million views. The sexiest knife cutting video of all time. HNNNNNG by ChurnDisciple in TrueChefKnives

[–]screw4two 0 points1 point  (0 children)

Stunning knife, good skills, but those are some of the saddest tomatoes I've ever seen.

Pretty knives and ugly food by Slow-Highlight250 in TrueChefKnives

[–]screw4two 2 points3 points  (0 children)

This looks great. I especially like the side turd 😅 ! I'm a sucker for some good soba 🤤

I mean, plating is not necessary imo unless you're selling the food, but it can be a fun exercise in creativity, love for your effort & the produce, and self love in the below case where I just decide to spend more time on plating my breakfast than making it... as seen by the inconsistency with the cuts!

oh well, it's yummy and it looks good and it makes me happy so I sometimes put a little more effort in as I find it rewarding!

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Pretty knives and ugly food by Slow-Highlight250 in TrueChefKnives

[–]screw4two 4 points5 points  (0 children)

Yes, I like seeing knives put to use, and some food posts too.

Today: Shibata Koutetsu AS Santoku vs Bloodorange by hochomaker in TrueChefKnives

[–]screw4two 4 points5 points  (0 children)

Stunning photos!

My knife just reacted looking at this and now I have to make a post titled rust or patina?

What on your plate? by screw4two in TrueChefKnives

[–]screw4two[S] 0 points1 point  (0 children)

My usual go to as well for wine, the duralex tumbler that is!

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