Konosuke 300mm HD2 Sujihiki

Impossible to be too long! what if someone showed up with a steamboat roast that needed carving? :hoss
At least having too much knife is not really the same disadvantage as too little knife, being able to pull cut a tender braised roast into thin slices or pushcuting a thick beef roast with just one motion is great. There is nothing worse than seeing someone sawing at a gorgeous piece of meat. The texture and mouthfeel be enhanced as well with a well cut slice.

 

I agree if I'm wanting it to just slice. 10" plus. 12" is better. Some of those rib roasts are big! Even turkey breasts are huge...

 

Sorry for the bump of sorts, just wanted a few nicer pics to pin, so I can give it a whirl as it were

 

Shes a looker! Are you enjoying the new cutting board?

 

what group buy?

 

at badger and blade, Dave Martell hosted it with a group by on Hirimoto gyutos and santukus that had thin, etch and sharpening options as well as custom handles

 

How do I get in on something like that? I am not that experienced. Would be good to go with some thing like that until I know my likes/dislikes.

 

well that particular one is closed... but I know there are whispers in the form of am echo that there is talk of such occurrences to happen here as well at some point

 

So far it works great, its grippy when the blade makes content, at first I didnt really like the feeling but now I think I would miss not having it as it is part of the cutting experience for me now, if that makes any sense, kind of gives a bit of haptic feedback at the end of my cut to pull back and go again. although not a nice and fancy end grain, it does function really well for me.

 

I can get an HH right now for a good price.. not sure how I feel about it being stainless. I should get over it haha.

 

yeah it's like starting out in shaving and someone mentioning boar