Knives-n'-Cabbages

gingertimmins
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Re: Knives-n'-Cabbages

Post by gingertimmins »

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 😂
Cutuu
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Re: Knives-n'-Cabbages

Post by Cutuu »

gladius wrote: Sun May 29, 2022 5:18 pm The Toyama 210 Nakiri is so efficient at slaw prep...


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Slaw for two...


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Love ❤️ my 210 Toyama. Fine julienned carrots etc. it might be my favorite knive for the task.
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Re: Knives-n'-Cabbages

Post by ronnie_suburban »

More holiday get-together prep -- 4th of July Weekend-edition slaw . . .

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Red Cabbage, Green Cabbage, Carrot & Konosuke Fujiyama FM Blue #2 gyuto, 240mm
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gladius
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Re: Knives-n'-Cabbages

Post by gladius »

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 <<

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homechef
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Re: Knives-n'-Cabbages

Post by homechef »

Cutuu wrote: Thu Jun 16, 2022 9:59 pm
gladius wrote: Sun May 29, 2022 5:18 pm The Toyama 210 Nakiri is so efficient at slaw prep...


Image

Slaw for two...


Image
Love ❤️ my 210 Toyama. Fine julienned carrots etc. it might be my favorite knive for the task.
How’s the balance on the 210? I went 180 and wonder if the extra weight from a 210 would be nice…!
gladius
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Re: Knives-n'-Cabbages

Post by gladius »

homechef wrote: Tue Jul 12, 2022 7:44 pm
Love ❤️ my 210 Toyama. Fine julienned carrots etc. it might be my favorite knive for the task.
How’s the balance on the 210? I went 180 and wonder if the extra weight from a 210 would be nice…!
---
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...

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While the 210mm a bit forward...

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homechef
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Re: Knives-n'-Cabbages

Post by homechef »

gladius wrote: Tue Jul 12, 2022 9:05 pm
homechef wrote: Tue Jul 12, 2022 7:44 pm
Love ❤️ my 210 Toyama. Fine julienned carrots etc. it might be my favorite knive for the task.
How’s the balance on the 210? I went 180 and wonder if the extra weight from a 210 would be nice…!
---
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...

Image

While the 210mm a bit forward...

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Thanks. How convenient to have both sizes handy ;). I’m drooling a little bit over here!
Cutuu
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Re: Knives-n'-Cabbages

Post by Cutuu »

homechef wrote: Tue Jul 12, 2022 7:44 pm
Cutuu wrote: Thu Jun 16, 2022 9:59 pm
gladius wrote: Sun May 29, 2022 5:18 pm The Toyama 210 Nakiri is so efficient at slaw prep...


Image

Slaw for two...


Image
Love ❤️ my 210 Toyama. Fine julienned carrots etc. it might be my favorite knive for the task.
How’s the balance on the 210? I went 180 and wonder if the extra weight from a 210 would be nice…!
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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Re: Knives-n'-Cabbages

Post by MisoSatisfried »

You guys are not helping my Toyama 210 lust!!
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Re: Knives-n'-Cabbages

Post by gladius »

MisoSatisfried wrote: Mon Jul 25, 2022 12:57 pm You guys are not helping my Toyama 210 lust!!
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Get one while they are still available, he is getting old.
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Re: Knives-n'-Cabbages

Post by ronnie_suburban »

Testing out a new addition on a not-so-weekly slaw . . .

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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.
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Re: Knives-n'-Cabbages

Post by ronnie_suburban »

Another edition of the mostly-weekly slaw . . .

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Green Cabbage, Red Cabbage, Carrot & Konosuke SKD Tsuchime Gyuto, 240mm
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Jeff B
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Re: Knives-n'-Cabbages

Post by Jeff B »

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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Re: Knives-n'-Cabbages

Post by XexoX »

Jeff B wrote: Fri Aug 12, 2022 7:12 pm I think that Kono SKD is going to be my next purchase, can't believe I've never gotten one, beautiful knife! 🔥🔪🔥
You did have to slow down a bit on the knife buying, to avoid sleeping in Big Red so much.
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