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/ck/ - Food & Cooking

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>> No.18170026 [View]
File: 70 KB, 561x600, masamoto-ks-gyuto-240mm-16.png.jpg [View same] [iqdb] [saucenao] [google]
18170026

>>18170001
The handle is just there to balance the blade against your palm. You should not be gripping a Japanese blade by the handle. You should always be using a pinch grip on the blade itself. Saying that a basic magnolia wood handle "sucks" is proof that you don't understand this.

>> No.8541342 [View]
File: 71 KB, 561x600, masamoto-ks-gyuto-240mm-16.png.jpg [View same] [iqdb] [saucenao] [google]
8541342

>want a masamoto ks
>can't find any for sale

Thinking I might settle on a French sabatier, but I'm having trouble finding one that lacks a full bolster. Anybody have any ideas?

>> No.8491102 [View]
File: 71 KB, 561x600, masamoto-ks-gyuto-240mm-16.png.jpg [View same] [iqdb] [saucenao] [google]
8491102

Looking to pick up a decent Japanese gyuto. My cutting board is 12"x18". Do I have enough work space for a 240mm or should I go with a 210mm? All my other knives are crappy, short or serrated things, so I will also have to learn how to use a big knife. Pic related is what I'm thinking of buying.

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