/ck/ - Food & Cooking

If you can recognize the shop name, good for you.. apparently its been around since 1560

>>3770485

nicer satchel

>essential kitchen tool

That's an awfully small woman.

>>3770496
Women here are cheaper to buy than what I got..

doesn't make you a better chef

A wagakoro knife... ￥11550... you can convert it yourself, but suffice to say it cost a bit. In the states it would sell for ~3x though so Im happy with it

That's a very shiny knife. Better get to it, hero.

>>3770507

Don't need to be. I enjoy cooking for friends, family, and myself. I do it well enough that they ask me for hints how to cook better themselves. Plus I had enough extra cash lying around so that the price wasn't so bad.

Better knife to enjoy my hobby more and make nicer cuts with more ease.

>>3770514
Also very sharp, I can tug a paper down it and it cuts it straight across

I am fucking jelly.

But OP, you're in Japan, right?

>My next trip to Japan is a stop over in Tokyo for a good knife.

>>3770528
The nicest knives are all made in Sakai, Osaka. The place I got mine from outsources from there. Basically, they used to make samurai swords and crap until it got banned, then went into the knife business.

If you're in Tokyo, try Kappabashi... its the restaurant supply district of Tokyo (its a street, few blocks long) and has pretty much any culinary tool you could ever need.

>>3770532
Pic I took at a random shop there.. buncha one-use crap that Alton Brown would never want in his kitchen.

>>3770532
>kappabashi
>street between Ueno and Asakusa

Sweet. Cheers bro.

OP here, going to go watch the new Batman, as it released on friday here.. happy to answer any questions about Japan or food stuff relating to it later.

>>3770550
those fruity tools are hilarious

I've never been a fan of the Japanese form of knife in practice. I require bulk, heft and point to feel satisfied. Picture related, German tradition and quality.

Aesthetically, though, I have to admit that OP's example of Japanese knife crafting is quite beautiful. Western knives can be very clinical, which is good on it's own since cleanliness is next to godliness, but these have a very organic, traditional look.

FUCKING MAKE SOMETHING WITH IT OP

Very cool. Any chance you'd be willing to photograph the document that came with it?

>>3770588
Feel free to suggest something.. I find the hardest part of cooking for friends or myself is deciding on a dish.

>>3770599
Incoming in a little bit.. gotta resize and crap

>>3770599

The documents were more about care of the knife and other types the store sold

>>3770550
>buying single use chinense tools

>>3770825
>chinense

>>3770825
the only tool a chinese chef needs

>>3770851
My nigga

Those cleavers are great

>>3770839
>typo automatically invalidating point and/or derailing intended topic.

>autism

>>3770851
Who make that one? Not sure if I like the handle, but the blade looks nice.

>>3770851

>Used to have lovely Chinese cleaver
>Manic episode, too much alcohol, cleaved right through cutting board
>Blade did not break, but bent as fuck at the end
>In my shame, still haven't been able to toss it

>>3770851
>>3770839
I meant chinese, as in MADE IN CHINA. It was not my intention to imply that chinesse chefs use those shitty plastic things.

Honestly, who the fuck needs a $1 piece of plastic to slice a banana?

>>3771000
I dunno mang, I kinda like some of the stuff they make. Like molds, and those nail-clipper looking carvers you use to shape carrots and other root vegetables. They allow you to create cute little surprises, which often go over well with customers.

>>3771006
OH yeah! And the ones that can shape a boiled egg into a fish/bear/dinosaur/etc

Star shaped carrot slices are cute

Bread cutters too

>>3771006

They sold a bunch of shapes of those cutter molds at the place I went to... fucking expensive though. A seahorse shaped one about 2 inches long was about US$60

Hey guys, I have a question.

So, I'm thinking that shredded chicken tacos sound good for dinner, since they feed plenty at a really good cost. Problem is, I only have one chicken breast, and I need to feed about 5 people. These people eat a lot, so that's why I'm a touch concerned...

Anyway, we have chicken leg quarters in the fridge too. Would that be an okay substitute, or should I just scrap it and let someone else cook?

>>3771302
AAAAAAH ONG
I thought I was posting a new thread ugh
so sorry dfdsafcadsf

>>3771302
To punish you for not simply deleting the posts and moving on, I'm going to answer your question and immortalize your mistake.

If you're shredding the meat, it doesn't matter if it comes from leg or breast.

That said, one breast is definitely not enough. I would go with at least three breasts and since you said yourself they eat a lot, four would be a lot better.

>>3770768

Thank you. Do you speak Japanese? I have a question:

They like to use the word "quality" in weird situations. For example, pic related. Also, in Korin's sharpening DVD, they refer mysteriously to the knife's "quality" when discussing tarnishing and how to control and remove it.

Do you know what's up with that? Do they not have a more specialized vocabulary for dealing with edged tools? It doesn't seem to be a case of bad English.

>>3771806
See, thats a weird thing. They have tons of words to describe edged tools (and weapons) due to their history with swords and such. They even use the word "sharpness" in the next sentence.

I guess for knives and such, the 'quality' refers to the overall state of the knife. It seems that it stretches from covering dulling the blade to nicks and even rust.

That is an impressive knife sir.

>>3772383

Why, thank you