Knives-n'-Cabbages
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gingertimmins
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Re: Knives-n'-Cabbages
As far as I can tell this knife has a 70/30 grind. Ive never sharpened one before and I’m a bit apprehensive because I know how sharp it could be and how sharp it probably won’t be once I’ve had a go on the stones 
Re: Knives-n'-Cabbages
Love
my 210 Toyama. Fine julienned carrots etc. it might be my favorite knive for the task.-
ronnie_suburban
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Re: Knives-n'-Cabbages
More holiday get-together prep -- 4th of July Weekend-edition slaw . . .
Red Cabbage, Green Cabbage, Carrot & Konosuke Fujiyama FM Blue #2 gyuto, 240mm
Red Cabbage, Green Cabbage, Carrot & Konosuke Fujiyama FM Blue #2 gyuto, 240mm
=R=
Half of cooking is thinking about cooking.
Half of cooking is thinking about cooking.
Re: Knives-n'-Cabbages
Red & Green Cabbage, Red Onion and Granny Smith Apple tossed with Apple Cider Vinegar and Mayo prepared with Toyama 180 Nakiri...
See what's for lunch <<
See what's for lunch <<
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homechef
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Re: Knives-n'-Cabbages
How’s the balance on the 210? I went 180 and wonder if the extra weight from a 210 would be nice…!
Re: Knives-n'-Cabbages
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It is obviously blade forward and the weight aids in cutting tasks, especially on larger product: large dense cabbage, large thick carrots, etc..
The 180mm balances pretty much on the pinch grip...
While the 210mm a bit forward...
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homechef
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Re: Knives-n'-Cabbages
Thanks. How convenient to have both sizes handy
. I’m drooling a little bit over here!Re: Knives-n'-Cabbages
Personally, I like the little extra weight and extra length. I think it ends up around 10.8 oz. To me, if I was ever to rock a Nakiri as my main knive, it would probably be this one. It just feels sort of complete an competent like it can handle most of anything. I still do prefer a cleaver’s scooping ability, but this has been my favorite and only nakiri I’ve kept.
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MisoSatisfried
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Re: Knives-n'-Cabbages
You guys are not helping my Toyama 210 lust!!
I'm Dave. I don't take myself too seriously and you probably shouldn't either.
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ronnie_suburban
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Re: Knives-n'-Cabbages
Testing out a new addition on a not-so-weekly slaw . . .
Green Cabbage, Red Cabbage, Carrot & Kato AS Gyuto, 240mm
A chum alerted me to these sweet pieces being available, which I really appreciate. Looking forward getting more acquainted with it. It certainly handled the cabbage exceedingly well.
Green Cabbage, Red Cabbage, Carrot & Kato AS Gyuto, 240mm
A chum alerted me to these sweet pieces being available, which I really appreciate. Looking forward getting more acquainted with it. It certainly handled the cabbage exceedingly well.
=R=
Half of cooking is thinking about cooking.
Half of cooking is thinking about cooking.
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ronnie_suburban
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Re: Knives-n'-Cabbages
Another edition of the mostly-weekly slaw . . .
Green Cabbage, Red Cabbage, Carrot & Konosuke SKD Tsuchime Gyuto, 240mm
Green Cabbage, Red Cabbage, Carrot & Konosuke SKD Tsuchime Gyuto, 240mm
=R=
Half of cooking is thinking about cooking.
Half of cooking is thinking about cooking.
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Jeff B
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Re: Knives-n'-Cabbages
I think that Kono SKD is going to be my next purchase, can't believe I've never gotten one, beautiful knife! 
If God wanted me to be a vegetarian he wouldn't have made animals taste so good.
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XexoX
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Re: Knives-n'-Cabbages
You did have to slow down a bit on the knife buying, to avoid sleeping in Big Red so much.
You can blame Mr. Suburban for my being here. 
The thing about quotes on the internet is you can not confirm their validity. -- Abraham Lincoln
All steels are equal if you can't keep them sharp. -- Jeff B.
The thing about quotes on the internet is you can not confirm their validity. -- Abraham Lincoln
All steels are equal if you can't keep them sharp. -- Jeff B.