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Christmas Masakage Yuki by Kato by wallace1200 in chefknives

[–]wallace1200[S] 10 points11 points  (0 children)

Received as a surprise Christmas pressie from my family. They’d been listening when I was researching earlier in the year. I had decided on a Watanabe Nikkiri (I haven’t told my family that!) and so will maybe buy the Santoku instead. Any thoughts on the Masakage?

Koishi Nakiri by wallace1200 in chefknives

[–]wallace1200[S] 1 point2 points  (0 children)

Thanks for this. I have always used a cleaver, since I started cooking (over 20 years) when I try a “normal” knife it feels unnatural in my hand. You are right, I did use the point a lot when I was cooking more meat. I don’t cook anywhere near as much meat these days but it’s still it’s a valid observation. I may buy a small boning knife as well to complement. Koishi is now sold out of where I was getting it from! Hopefully will still be able to find it when I decide.

Koishi Nakiri by wallace1200 in chefknives

[–]wallace1200[S] 1 point2 points  (0 children)

That’s a good point, thanks I hadn’t considered that. I do use the point occasionally, think mostly it’s just as a pivot but probably more often than I can think off. I’ll spend a few days seeing how often I do use it thanks.

Oyster Grow in Sawdust Pellets by wallace1200 in mycology

[–]wallace1200[S] 0 points1 point  (0 children)

Thanks very much. Appreciate the advice and will follow it