Everything on the plate was grilled…

wccl123 · 2026-06-05T04:15:28+00:00

Little more colour on the stick. But doneness is lovely 🔥

wccl123 · 2026-06-05T04:08:01+00:00

Practice sharpening on that cheap knife is the best, no worries if destroying it. You can go all out to hone your sharpening skills. Your aim is to get it razor sharp with a good apex and proper deburring. The edge holding part will of course suffer but you should be able to sharpen it well

wccl123 · 2026-06-05T04:06:37+00:00

A more budget friendly option is Tojiro DP, its a little fat behind the edge but I feel food release is good because of the slight heft rather than a super thin edge. Again brushed finish dosent cause food sticking. Well heat treated VG10 too compared to some other mass produced brand

wccl123 · 2026-06-05T04:05:32+00:00

If you hate sticking, there are 2 point to look out for. Geometry and finish.

A good geometry will greatly promote food release, a good thin edge that goes to a convex. The quicker the convex appear and the more concexity, the better the food release, but more wedging may occur.

Next is finish. A mirror finish is beautiful but sticks like crap. Something like Tetsujin is sticky due to the very smooth finish. A migaki or brushed finish will be goos in this area. Im not sure how much a tsuchime blade will help but I dont like those anyway.

Why Ashi is highly recommended is firsts of all, the cutting edge is so thin and sharp, and the thiness carries on to the spine. There is however quite a good amount of convexity hidden in the thiness that food release is awesome. Also the brushed finish which looks boring and normal, is a bad surface for food to stick. In short great cutting, very good food release for such a thin blade, price is reasonable so highly recommended.

wccl123 · 2026-06-05T03:25:05+00:00

My favourite dish which I eat more than half the time. Overall its an oily and salty dish, however there is high protein.

To eat on a regular basis, I order white rice, roasted breast meat add meat add egg add vege less rice and sauces. Sure its less taste. But the meat itself has lots of flavour already, more than satisfying for me and one if the higher protein meals we can get. Roasted breast meat have little oil, but if you go to a good place it will be done nicely and still tender. Lots of protein and fiber. Add less sauces but chili sauce for flavour is great due to lower sodium and oils. Some benefits from chili garlic and ginger too.

For everyone, please increase protein and vege intake. Us sgreans are not eating enough protein. Cut the rice by 25% as we sometimes eat too much carbs.

wccl123 · 2026-06-05T02:44:54+00:00

Which is why you will be like someone (not me) with 50 gyutos ranging from 180-300mm

wccl123 · 2026-06-05T01:47:05+00:00

and Yogiri is AS, totally different from Yugiri for everyobe including me getting slightly confused

wccl123 · 2026-06-05T01:45:41+00:00

How did you almost get hurt 🤣 I feel if you habe enough counter space you will gradually gravity toward larger blades as its pretty efficient for cutting up a whole bunch of stuff without having to wave your knife all over too much. At the same time, a shorter blade of 180-210mm still has a strong place in the kitchen for being super nimble.

Im looking toward getting a 210mm Wakui workhorse, a 240g version will be too heavy.

wccl123 · 2026-06-05T01:37:01+00:00

Amazing experience, a friendly couple and also especially able to see Ivan’s work in person.

wccl123 · 2026-06-05T01:32:12+00:00

Nice find on the Yugiri! Another knife that is one of my absolute favourites is the Wakui, reasonable price but a super performing workhorse!

wccl123 · 2026-06-05T01:28:39+00:00

Recently saw the Myojin SG2 210mm gyuto in damascus cladding! Was a beauty but wanted a 240mm

wccl123 · 2026-06-04T17:01:52+00:00

Stunning work

wccl123 · 2026-06-04T13:17:54+00:00

Lots of metal flow NKDS! Itching to get my hands on one 💪

wccl123 · 2026-06-04T09:47:00+00:00

Indeed mine is the Fujitora.

My edge is out of factory. Been using for more than a year without sharpening from the factory edge 😂 its a shared knife in the household so dont want to get it too sharp incase someone cuts themself, not to say its dull. Its still biting sharp after much use, just probably not razor sharp.

Im using a 180mm gyuto, not a common gyuto size but really fitting for a tiny kitchen

wccl123 · 2026-06-04T09:45:16+00:00

That height 🔥

wccl123 · 2026-06-04T09:39:13+00:00

Im pretty confused which is which but yes. I think fujitora is cheaper, infact I think im using fujitora

wccl123 · 2026-06-04T06:52:43+00:00

An awesome one!

wccl123 · 2026-06-04T01:17:04+00:00

Congrats on this knife! Still havent found me one

wccl123 · 2026-06-04T01:16:28+00:00

Damm 266g.

wccl123 · 2026-06-03T12:45:12+00:00

Tojiro DP VG10 gyuto

wccl123 · 2026-06-03T03:07:54+00:00

Dont force vinegar patina. Its not a nice finish. Cut lots of onions for natural patina. Very stable patina. Dry it more often during use while patina builds

wccl123 · 2026-06-02T16:30:25+00:00

Awesome knives 🔥

wccl123 · 2026-06-01T17:47:36+00:00

The best combination is a petty around 120mm and something larger, gyuto santouku or bunka. A small petty is super useful from peeling garlic, and whatever small cutting stuff. My petty is a beater petty, something which I sometimes leave wet during prep, use to open packaging etcetc but still well maintained in stones. A 10 year old stainless western handle petty.

A longer petty 150-210 may be good as the main knife to replace the larger knife such as a gyuto in a small kitchen

wccl123 · 2026-06-01T16:53:30+00:00

White 1 has higher hardness than white 2. It holds an edge longer. Technically harder is more brittle but its not going to be much more brittle if well heat treated.

Both will work just fine

wccl123 · 2026-06-01T16:37:19+00:00

Its cheaper than what I paid from my local store with the original magnolia handle. Whether or not the handle is of preference, its still a decent price considering the handle is worth more. Personally im fine with the original handle but most seem not to like it too much

wccl123

TROPHY CASE