My yanagiba just got home....
- Thread starter LETHAL GTS
- Start date
buzzard767
golfaknifeaholic
LETHAL GTS
New member
Thanks all!
My friends think I'm nuts spending $400+ on a knife.
What the hell, you only go around this crazy world once...as far as I know anyway.
The single bevel will take a little practice to get use to, but as you can see in the picture above, I got that daikon pretty darn thin for the first time using.
I've been doing a fair amount of research on Japanese kitchen knives and I'm really starting to understand how the different designs of a knife can really benefit specific applications.
For example the Nakiri or the Usuba make great vegetable knives. However, if I hadn't done my research I would have no idea why.
So I bought the JCK Original KAGAYAKI Aogami Super Custom Damascus KAS-4 Nakiri 165mm.
I wish I would have bought the Usuba instead though. It has a single bevel and a much thicker spine. Also I think the single bevel would make it easier for Katsuramuki (Rotary peeling) daikon and cucumbers as an example.
The next knife on my hit list is the Deba.
But will have to wait for a bit. I want a BGE to replace my old weber gas grill first.
My friends think I'm nuts spending $400+ on a knife.
What the hell, you only go around this crazy world once...as far as I know anyway.
The single bevel will take a little practice to get use to, but as you can see in the picture above, I got that daikon pretty darn thin for the first time using.
I've been doing a fair amount of research on Japanese kitchen knives and I'm really starting to understand how the different designs of a knife can really benefit specific applications.
For example the Nakiri or the Usuba make great vegetable knives. However, if I hadn't done my research I would have no idea why.
So I bought the JCK Original KAGAYAKI Aogami Super Custom Damascus KAS-4 Nakiri 165mm.
I wish I would have bought the Usuba instead though. It has a single bevel and a much thicker spine. Also I think the single bevel would make it easier for Katsuramuki (Rotary peeling) daikon and cucumbers as an example.
The next knife on my hit list is the Deba.
But will have to wait for a bit. I want a BGE to replace my old weber gas grill first.
