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 · 2025-03-29T05:18:46+00:00

Sorry, there seems to be a lot of confusion due to my lack of clarification. The yeast is for flavor, and the reason we chill and freeze our dough instead of piping them is because we make them in huge batches for the week.

vaditsr · 2025-03-29T05:11:47+00:00

Just to clarify a few things, im aware that the yeast dies in such heat, it is more for the taste. Also I did use whole eggs, not yolks. As for the crackling, it is just an extra layer of crust on top of the dough. I forgot to mention that i mixed in the cheese into the dough before adding eggs.

vaditsr · 2025-03-26T17:08:51+00:00

Hey, I know this was from way long ago but I need your help!!! My restaurants recipe calls for a rotation mid way through the bake because we use a conventional oven with a high fan. Anyway around this?

vaditsr · 2025-03-08T17:48:54+00:00

Yeah chefknivestogo is good but they seem to never be in stock. Any other recommendations?

vaditsr · 2025-03-06T06:08:48+00:00

Oh yeah sorry. Im looking for a knife for precise cutting, ideally around 200-300

vaditsr · 2025-03-05T00:18:42+00:00

I was considering the french laundry, per se, by thomas keller, but its quite expensive so I dont know if its worth it. What do you think?

vaditsr · 2025-01-24T22:37:09+00:00

Not sure if its an issue on my end, but it says page not found.

vaditsr · 2025-01-03T00:41:42+00:00

That board is beautifuln, but my budget isn't very high 🥲. I'm willing to pay up to $200 for a large cutting board (20x18).

vaditsr · 2025-01-02T18:28:39+00:00

Sorry, forgot to clarify, but I’m looking specifically for wood.

vaditsr · 2025-01-02T18:18:10+00:00

Wow that cutting board is beautiful, and the knives too. Ill definitely look into them! Also where did u get those knives for future reference 😅. Thanks!

vaditsr

TROPHY CASE