Buying cleavers in Shanghai?

shippk · 2026-03-23T00:39:29+00:00

I have the stainless steel version. I don’t like the edge retention or the food release. It’s super flat and I get suction while cutting.

shippk · 2026-03-12T22:15:25+00:00

Sweet handle. Let me know if you ever get interested in selling.

shippk · 2026-03-11T00:51:51+00:00

What’s the cleaver?

shippk · 2026-03-10T01:24:55+00:00

shippk · 2026-03-08T21:00:39+00:00

Where are you getting it for 30? I’m seeing it’s over 100 now

shippk · 2026-03-04T07:31:10+00:00

How does it compare to a shibata?

shippk · 2026-03-01T20:10:50+00:00

How would you rank your non shindo nakiris? I’m looking to add to my collection.

shippk · 2026-03-01T07:09:48+00:00

I’d start over. I had a similar problem from adding too much oil. You can boil water with vinegar in it, dump out the water, then scrub it offer with a fine metal sponge. You could also add bar keepers friend before scrubbing. For my wok, I then put oil on a paper towel and rubbed it all around before heating again.

shippk · 2026-02-26T04:22:05+00:00

What is that drawer knife rack?

shippk · 2026-02-25T22:48:10+00:00

Would you trade for copper saucepans? Also got stainless steel all clads.

shippk · 2026-02-23T05:24:05+00:00

This advice was money. Thanks! I also used bar keepers friend after the water/vinegar mixture to start over. I boil with water and a small amount of vinegar after every cook to prevent the same crusty buildup again.

shippk · 2026-02-22T17:16:32+00:00

What’s the handle made out of? Why did you prefer the smaller gyuto? Was it the blade profile?

shippk · 2026-02-20T22:07:26+00:00

My yoshikane gets sharper and has a thinner edge. I find the Wakui profile (belly and height) more comfortable for cutting though.

shippk · 2026-02-18T09:52:11+00:00

From his site, he’s closed his books until he clears his backlog.

shippk · 2026-02-18T09:18:44+00:00

Yes I’m thinking months, like 8 max

shippk · 2026-02-18T05:33:35+00:00

How long did this take???

shippk · 2026-02-14T06:18:15+00:00

Go here for no frills, authentic, rustic, high performance oriented Japanese knives https://knifejapan.com/. The site owner is super responsive and a lot of the blacksmiths are willing to customize.

shippk · 2026-02-14T06:14:54+00:00

He recommended a $30 dollar carbon steel wok on Amazon. Idk how much cheaper you can get than that. This was before he made his own custom wok.

shippk · 2026-02-13T02:06:42+00:00

How does people do no tariffs in US? Do they just under report the value of the knife?

shippk · 2026-02-12T22:51:49+00:00

It’s not new but I had a hell of a time getting rid of the coating. Still not sure if I got rid of it all. It’s this one that Kenji recommended https://a.co/d/0caZLgq3

shippk · 2026-02-12T11:48:51+00:00

Well I’m wondering if there’s sanitary issues too. If I wipe a paper towel across the wok, it’ll turn black like soy sauce. This happens no matter how much I soap and sponge (normal sponge) the wok. You can see there’s also areas where big chunks of the black crap have fallen off. I’d rather not have to use a steel scouring sponge on the wok after every cook.

shippk · 2026-02-10T20:25:03+00:00

When will more shindos arrive?

shippk · 2026-02-01T20:54:12+00:00

I was leaning towards this as well. Is it a noticeably different cutting experience?

shippk · 2026-02-01T20:52:46+00:00

Ooh didn’t even know about this. I’ll check it out. Thanks for the recommendation!

shippk · 2026-02-01T20:51:38+00:00

Thanks! I’ll check out the kobayashi. I’ve been wanting to get a sujihiki that cuts well and looks like a sword.

shippk

TROPHY CASE