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yuujirou 10-19-2008 06:36 AM

Cutlery and ware
 
Just curious, but what exactly are YOU armed with in your kitchen?
Any special knives? Any unique and/or expensive tools at your disposal?
How about tips?

Share x]

yuujirou 10-19-2008 06:43 AM

Here's my assortment of knives


The first knife is called a Yanagiba-Bocho, or a Willow-Leaf knife made by SakaiTakayuki. It's generally used for fillets and slicing fish.
The knife in particular is a low-end kasumi knife and it's worth about $250 USD. Kasumi means that it's made of two types of steel; a soft outer shell with a hard, brittle inner core.

The second knife and third knives are Chef Knives, with the first being High-Carbon and the second Stainless. I use the H-Carbon knife for general purpose work around the kitchen. The third knife, I don't really even use all that much anymore.

As for the fourth one, I believe it's called a Nakiri-Bocho. And it's mainly used in Japanese house-holds; along with the overly popular "Santoku knives". Because it's a stainless steel, I can't really do tsuma-kiri* with it, so I usually end up using it as a secondary vegetable knife for miscellaneous work.

Just for size:



The last knife is your typical 4-5 in. steak knife.

The Yanagiba measures about 300mm or roughly 1ft.

*Tsuma-Kiri is when you peel a vegetable into long shavings. Very much like peeling an apple with a knife, but doing the entire vegetable and making very long and thin sheets; needs a VERY sharp knife*

kenmei 10-19-2008 06:55 AM

nothing nearly as glamourus :mtongue: :mtongue:

i'm on the santoku bandwagon and currently have a caphalon 'katana' series 7" santoku...and two other santokus of smaller size (5" and 3" i think?)... They work fine for me because the gf and I only do normal cooking and do not need anything for sashimi like slicing abilities ;)

i want to one day get a line from SHUN but I'm too poor...

Slykaz1 10-19-2008 07:14 AM

1 Attachment(s)
Nothing as fancy as yours

my cutting board....and my knives.

heh....funny thing is I've got a few more....
and these are the only ones I use. :D
They work for me.



Attachment 7771

yuujirou 10-19-2008 07:20 AM

Quote:

Originally Posted by kenmei (Post 610607)
nothing nearly as glamourus :mtongue: :mtongue:

i'm on the santoku bandwagon and currently have a caphalon 'katana' series 7" santoku...and two other santokus of smaller size (5" and 3" i think?)... They work fine for me because the gf and I only do normal cooking and do not need anything for sashimi like slicing abilities ;)

i want to one day get a line from SHUN but I'm too poor...

eww, shun x]

if you wanna talk pricey
look at masamoto knives xDDD


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