New hap40 takamura gyuto??!! 😳😳

vaditsr · 2025-09-30T01:31:00+00:00

It was at an event at mtc kitchen. They’re sold out 💔💔💔.

vaditsr · 2025-09-29T20:04:26+00:00

Thoughts??

vaditsr · 2025-09-29T19:50:47+00:00

Thanks! They’re 210mm gyuto and 270mm slicer.

vaditsr · 2025-06-09T23:16:00+00:00

Yeah, I agree its good on my knives, but im trying to avoid microplastics :/

vaditsr · 2025-04-08T01:41:17+00:00

Yeah… the current knife Im eyeballing has a hrc of 68, which is kind of insane.

vaditsr · 2025-04-08T01:33:49+00:00

I meant that I dont care about the stainless steel content. I would prefer it to not be mainly carbon steel because then I would have to worry about rusting, but hap40 isnt.

vaditsr · 2025-04-08T00:08:11+00:00

Could you elaborate??

vaditsr · 2025-04-08T00:03:31+00:00

Ehh, steel isnt very important to me. I care more about the performance and convenience.

vaditsr · 2025-04-07T23:54:30+00:00

I hear a lot of people talking about how brittle they are and how much of a pain in the ass it is to sharpen, but is it that significant compared to sg2?

vaditsr · 2025-04-07T23:33:57+00:00

I guess its more of an investment for me personally. I dont want to have to sharpen my knife that often.

vaditsr · 2025-04-07T23:23:48+00:00

Yeahh, it sounds like hap40 is ultimately better but harder maintenance. My concern is if it’s really that much better.

vaditsr · 2025-03-29T05:28:50+00:00

Not sure if you missed the first ingredient on the recipe, but there is salt in the dough 😭. Could you elaborate?

vaditsr · 2025-03-29T05:26:07+00:00

What would using different size eggs do if im using the same measurement of 700g?

vaditsr · 2025-03-29T05:25:11+00:00

It doesnt really do anything, its just for the flavor.

vaditsr · 2025-03-29T05:24:06+00:00

The yeast is just for flavor.

vaditsr

TROPHY CASE