Knives-n'-Cabbages

[gladius]

Another edition of the weekly slaw . . .
Green Cabbage, Carrot & Masamoto KS White #2 Gyuto, 240mm
Custom Jobone Handle.

---
You have good technique using the KS, cabbage finer cut than usual.

[ronnie_suburban]

Another edition of the weekly slaw . . .
Green Cabbage, Carrot & Masamoto KS White #2 Gyuto, 240mm
Custom Jobone Handle.

---
You have good technique using the KS, cabbage finer cut than usual.

Yeah, I think anyone would. It's a real cutter. I rarely use it but it's a great blade for cole slaw. Still, no 2 strands the same size!

[trancher]

Another edition of the weekly slaw . . .
Green Cabbage, Carrot & Masamoto KS White #2 Gyuto, 240mm
Custom Jobone Handle.

You're homing in on 3,000 post on the forum, Ronnie. Is there going to be your 1st 270 gyuto to celebrate the milestone? Less pep, more prep - size matters.

[ronnie_suburban]

Another edition of the weekly slaw . . .
Green Cabbage, Carrot & Masamoto KS White #2 Gyuto, 240mm
Custom Jobone Handle.

You're homing in on 3,000 post on the forum, Ronnie. Is there going to be your 1st 270 gyuto to celebrate the milestone? Less pep, more prep - size matters.

Hehe . . . if I had any sort of a plan, I'd be way better able to answer that question. I do have some larger knives, so who knows?

[XexoX]

Another edition of the weekly slaw . . .
Green Cabbage, Carrot & Masamoto KS White #2 Gyuto, 240mm
Custom Jobone Handle.

You're homing in on 3,000 post on the forum, Ronnie. Is there going to be your 1st 270 gyuto to celebrate the milestone? Less pep, more prep - size matters.

You should buy Mr. Suburban a knife to congratulate him on the 3,000 milestone!

[trancher]

Another edition of the weekly slaw . . .
Green Cabbage, Carrot & Masamoto KS White #2 Gyuto, 240mm
Custom Jobone Handle.

You're homing in on 3,000 post on the forum, Ronnie. Is there going to be your 1st 270 gyuto to celebrate the milestone? Less pep, more prep - size matters.

You should buy Mr. Suburban a knife to congratulate him on the 3,000 milestone!

That would be a knife gesture.

[stevem627]

I think Ronnie finds plenty of knives on his own…

[aporigine]

Ronnie, I came across this today. It looks pretty good.

It ain cole, but it slaw.

https://cookprimalgourmet.com/recipes/r ... nnel-slaw/

[ronnie_suburban]

A new slaw in the making. Memorial Day weekend edition . . .


Green Cabbage, Carrot & Konosuke Swedish Stainless Gyuto, 240mm

[ronnie_suburban]

'Tis the season, so another weekly slaw . . .


Conehead Cabbage, Carrot & Tanaka Blue #2 Nashiji Gyuto, 210mm

[Jeff B]

Beautiful knife Ronnie!

[Altadan]

The weekly slaw rides again . . .


Green Cabbage, Carrot & Munetoshi Kurouchi White #2 Gyuto, 210mm

Howdy Ronnie!

Can you describe your experience with the Munetoshi? Is it all it's cracked up to be? What does it feel like as it goes through?

Dan

[aporigine]

'Tis the season, so another weekly slaw . . .


Conehead Cabbage, Carrot & Tanaka Blue #2 Nashiji Gyuto, 210mm

That handle; thinga beauty.

[ronnie_suburban]

The weekly slaw rides again . . .


Green Cabbage, Carrot & Munetoshi Kurouchi White #2 Gyuto, 210mm

Howdy Ronnie!

Can you describe your experience with the Munetoshi? Is it all it's cracked up to be? What does it feel like as it goes through?

Dan

Hey Dan -- nice to hear from you. I hope you're doing well. My Munetoshi is beefy and not necessarily my preferred style but in spite of that, it's very capable of making some fine and even cuts. And it's extremely well balanced front to back. It has a relatively steep bevel from spine to edge, so there is some wedging on items like carrots and kohlrabi. I wouldn't say it glides but it's an authoritative cutter that, at least in my hand, seems to prioritize durability over finesse. I also think that food release is above average, and better than I expected. HTH

[Altadan]

The weekly slaw rides again . . .


Green Cabbage, Carrot & Munetoshi Kurouchi White #2 Gyuto, 210mm

Howdy Ronnie!

Can you describe your experience with the Munetoshi? Is it all it's cracked up to be? What does it feel like as it goes through?

Dan

Hey Dan -- nice to hear from you. I hope you're doing well. My Munetoshi is beefy and not necessarily my preferred style but in spite of that, it's very capable of making some fine and even cuts. And it's extremely well balanced front to back. It has a relatively steep bevel from spine to edge, so there is some wedging on items like carrots and kohlrabi. I wouldn't say it glides but it's an authoritative cutter that, at least in my hand, seems to prioritize durability over finesse. I also think that food release is above average, and better than I expected. HTH

Thanks so much for the written description, and for the good hopes. By heaven's grace, yes, me and mine are as well as can be. It's been a really difficult 9 months, and quite surreal... The arm is still outstretching on the summer, but I hope for a respite soon

[ronnie_suburban]

The weekly slaw rides again . . .


Conehead Cabbage, Carrot & Shigeki Tanaka Blue #2 Gyuto, 210mm

[Jeff B]

I really like that Shigeki, another one that I shoulda but didn't....

[XexoX]

The weekly slaw rides again . . .


Conehead Cabbage, Carrot & Shigeki Tanaka Blue #2 Gyuto, 210mm

Here I thought you started this thread. Turns out it was Altadan! (Wish he posted more.) You are keeping it alive now.

[ronnie_suburban]

I really like that Shigeki, another one that I shoulda but didn't....

They are sweet blades, for sure. Very glad I did but given how well it performs, I should definitely be using it more often.

The weekly slaw rides again . . .


Conehead Cabbage, Carrot & Shigeki Tanaka Blue #2 Gyuto, 210mm

Here I thought you started this thread. Turns out it was Altadan! (Wish he posted more.) You are keeping it alive now.

Oh yeah. It wasn't me. All Dan. I just try to keep it going. I miss seeing his posts, too.

[ronnie_suburban]

This wasn't even close to a fair fight. I cherish all my knives but every once in a while you pick one up, start to work and think, "if I could only own one, this could very well be it."


Green Cabbage, Carrot & Konosuke Fujiyama B#1 Damascus Gyuto, 240mm

This baby just falls through food in a way that very few others do. What a pleasure to use.