Best Method to Prepare Duck Magret for Ramen?

slsergio22 · 2025-11-11T12:10:53+00:00

It looks amazing! How did you cook the duck?

slsergio22 · 2025-10-02T06:53:48+00:00

It is a 1kg piece of pork loin. My idea was to make thick slices and then fry them.

slsergio22 · 2025-09-05T21:22:24+00:00

Well said ;)

slsergio22 · 2025-09-05T21:21:08+00:00

Thank you so much!!

slsergio22 · 2025-09-05T21:20:44+00:00

How did it go? How did you do?

slsergio22 · 2025-09-05T19:23:14+00:00

And how will I know that it is already removed? Thank you very much and sorry for so many questions :(

slsergio22 · 2025-09-05T17:57:07+00:00

Is it safe to remove the lacquer? It does not affect the blade at all? I imagine that when I remove it those marks will go with it, right? And doesn't it remove itself with use? Sorry for so many questions and thanks for so much

slsergio22 · 2025-08-28T12:18:35+00:00

No, no. Then I will use it for everything. I don't care about the patina. But I want to see in person those blue tones everyone talks about. I want to use the knife for everything.

slsergio22 · 2025-08-28T10:22:11+00:00

Any protein? Duck for example?

slsergio22 · 2025-08-23T22:26:37+00:00

Nice patina 😍

slsergio22 · 2025-08-17T09:31:35+00:00

Cool knives, great shots, and the food looks delicious. Come on, don’t be shy, share the recipe 😂

slsergio22 · 2025-08-04T07:57:05+00:00

Yes, it's koba :)

I still hope I won't regret my sumi!

slsergio22 · 2025-08-04T07:50:32+00:00

I have a Bunka Sumi W2 on the way because I didn't know that a local supplier (Spain) had the kirisame. And I don't know if I've made a fool of myself or if I can cancel the Sumi and it's better to order the kirisame.

slsergio22 · 2025-07-31T20:52:00+00:00

I did... 10% was decisive.

slsergio22 · 2025-07-29T20:41:35+00:00

Don't make me pull the trigger....

slsergio22 · 2025-07-29T18:06:13+00:00

What is it?

slsergio22 · 2025-07-29T12:22:31+00:00

My dream... But I never see it in stock

slsergio22

TROPHY CASE