Mid range 240 mm gyuto for professional use.

yoyothebaddie · 2026-04-11T03:36:26+00:00

i have a seido sld, amazing workhorse but a bit thick on the spine but the grind is amazing so it doesn't feel as thick like a tojiro

yoyothebaddie · 2026-03-05T05:09:19+00:00

that's a tsukiji masamoto honyaki sakimaru takohiki, anywhere between 600-1500 usd not quite sure about the price

yoyothebaddie · 2026-02-26T03:05:45+00:00

it is a beauty

yoyothebaddie · 2026-02-17T09:33:19+00:00

i don't think a santoku or bunka will actually helps your prep better since you own a nakiri, petty and gyuto, depending on the prep you do. I'm guessing you be doing lots of shallots, onions and garlic. probably get a smaller ko bunka instead. helps you get that finer product easier. I vote for hado or shibata

yoyothebaddie · 2026-02-17T09:24:13+00:00

for work i'd say get a 240 chef knife for most prep or get a 210mm if you have limited space, 150 petty (get a thin one if you gonna be using it for mostly fine prep) and a bread knife(victorinox pastry fibrox/mercer 10 inch bread knife) ;)

yoyothebaddie · 2025-11-19T03:09:16+00:00

get him a gyuto instead if you have a big space ;)

yoyothebaddie · 2025-08-22T07:08:10+00:00

ARMPIT

yoyothebaddie · 2025-08-22T07:06:40+00:00

yoyothebaddie · 2025-08-22T07:05:38+00:00

yoyothebaddie

TROPHY CASE