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Old 09-02-2017, 01:38 PM   #9466
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Anyone one here into kitchen knives?

Recently bought this from razorsharp @ outram

Kasumi 20cm Chef Knife. VG10 Japanese Damascus Steel

Super sharp and makes food prep a breeze

Nice knife. How much?
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Old 09-02-2017, 03:05 PM   #9467
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Nice knife. How much?
beauty.

to anyone - interested in getting kitchen knives? I'm looking to sell my Sakai Takayuki wa-gyuto 210mm with damascus sanmai with a tsuchime finish, octagonal handles, saya and ......the best part is it comes with blonde buffalo horn, which is very difficult to get these days. The ones at razoredge are all black buffalo horn now. no sale right now but register your interest, I am only asking what I have in it. Easy to sharpen and takes a very sharp edge too.

Letting go and simplifying - maybe sell next month.
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Old 09-02-2017, 04:55 PM   #9468
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Nice knife. How much?
ard $200 odd

10 char
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Old 10-02-2017, 12:11 AM   #9469
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anyone knows where can i get SPYDERCO SLYSZ BOWIE in sg?
Sheares Technology are the distributors for Spyderco. Try contacting them.
I guess you have been watching Nick Shabazz
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Old 10-02-2017, 12:18 AM   #9470
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almost pull the trigger for a 4max at last decided not too.
this folder really too larger for edc and if tio police spot check also hard time to explain.
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Old 10-02-2017, 02:13 PM   #9471
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beauty.

to anyone - interested in getting kitchen knives? I'm looking to sell my Sakai Takayuki wa-gyuto 210mm with damascus sanmai with a tsuchime finish, octagonal handles, saya and ......the best part is it comes with blonde buffalo horn, which is very difficult to get these days. The ones at razoredge are all black buffalo horn now. no sale right now but register your interest, I am only asking what I have in it. Easy to sharpen and takes a very sharp edge too.

Letting go and simplifying - maybe sell next month.
Pics and price? I do like blonde buffalo horn.
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Old 10-02-2017, 04:59 PM   #9472
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For an inexpensive kitchen knife, Atlantic Chef 8" works pretty good for the price. The edge is the sharpest I have seen on a factory knife out of the box. I am surprised when it sliced toiler paper. Nice grippy handle and nicely ground blade in German steel. Similar to the Victorinox fibrox at a lower price.



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Old 10-02-2017, 05:40 PM   #9473
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For an inexpensive kitchen knife, Atlantic Chef 8" works pretty good for the price. The edge is the sharpest I have seen on a factory knife out of the box. I am surprised when it sliced toiler paper. Nice grippy handle and nicely ground blade in German steel. Similar to the Victorinox fibrox at a lower price.



I'm looking for a cheapo knife to do deboning and rough chopping and for lending out. Where do I find it and how much?

ps: ribeeye looks good - USDA prime?
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Old 10-02-2017, 05:50 PM   #9474
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I'm looking for a cheapo knife to do deboning and rough chopping and for lending out. Where do I find it and how much?

ps: ribeeye looks good - USDA prime?
Basic models made by Kai are rather decent. Made in Japan and not too expensive.


Kai also make a higher range models under the "Shun" branding

Last edited by hawthorne; 10-02-2017 at 05:54 PM..
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Old 10-02-2017, 08:10 PM   #9475
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I'm looking for a cheapo knife to do deboning and rough chopping and for lending out. Where do I find it and how much?

ps: ribeeye looks good - USDA prime?

You can find a range of Atlantic Chef knives at Tott Suntec. They have all kinds including western full tang forged chef knives to Japanese style knives with traditional handles. The Efficient chef knife I am using may be a little too fine at the edge for hard use and chopping. I would recommend to take a look at their Japanese Deba knife. It has a thicker geometry for hard use.

https://www.tottstore.com/traditional-deba-knife.html

I cannot find better made knives at that kind of price. A friend of mine has their Yanagi sushi knife and was very happy with it. Also hair popping sharp out of the box.

That meat is Japanese A4 wagyu striploin. Too fatty to eat all 250g in one go so I halved it. Yes I know I should have used a wa gyuto slice it. Just had the last of it this evening. It was tender and melt in your mouth. But I prefer USDA prime Angus ribeye for the money.

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Old 11-02-2017, 07:43 AM   #9476
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Yums. From foodie market place or mmmm? Ya Wagyu ribeye can be overpoweringly fatty. I like my Wagyu in small BBQ slices, just a little indulgence is enough, can afford more either hahaha!
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Old 11-02-2017, 10:44 AM   #9477
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Yums. From foodie market place or mmmm? Ya Wagyu ribeye can be overpoweringly fatty. I like my Wagyu in small BBQ slices, just a little indulgence is enough, can afford more either hahaha!
For those staying in the east, there is a place in tanjong katong area where they stock a good variety of quality meats. I always get my meat here. U can msg them in advanced u need any special processing (e.g. marination, sous vide)

They provide sous vide service. So tell them the temperature and time u need. U just need to collect them, go back and sear it slightly and they r ready for eating

https://m.facebook.com/meatcollectivesg/
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Last edited by hawthorne; 11-02-2017 at 10:48 AM..
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Old 11-02-2017, 01:10 PM   #9478
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Kagoshima wagyu was from mmmm novena.

Meat collective as suggested by hawthorne has good price on their usda prime. I also like the australian wagyu ribeye from hubers
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Old 11-02-2017, 02:02 PM   #9479
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For those staying in the east, there is a place in tanjong katong area where they stock a good variety of quality meats. I always get my meat here. U can msg them in advanced u need any special processing (e.g. marination, sous vide)

They provide sous vide service. So tell them the temperature and time u need. U just need to collect them, go back and sear it slightly and they r ready for eating

https://m.facebook.com/meatcollectivesg/
oooooo......I just saw the price of the USDA prime. time for a quick ride this evening.

however, I prefer striploin to ribeye, with the strip, I don't have that middle lump of fat, which I don't eat anyway, but I can still leave a little fat on....do they have USDA prime strip?

I don't know about sous vide - it's too fancy schmancy hipster thing. I will just slap the meat on the grill or pan and watch it cook to MR. no need to wait 1-4 hours.

do you know where I can find cheap (french) escargot by the 1kg bag? no shells needed.
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Old 11-02-2017, 02:41 PM   #9480
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however, I prefer striploin to ribeye, with the strip, I don't have that middle lump of fat, which I don't eat anyway, but I can still leave a little fat on....do they have USDA prime strip?
U can msg them to ask. They usually reply very promptly.
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