Last night, my Instagram account passed 30,000 followers, and this blog reached over 40,000 views in its first year!
I am very happy and grateful that so many people seem to enjoy the pictures I feature and short reviews I write, and I want to thank everyone that contributes such great content and allows me to share their amazing pictures and videos. A special thank you goes out to Carlos, Daniel and Otto for writing stuff for this blog!
I am working on a giveaway and lots of new and exciting content in the near future to celebrate this milestone. To give a small hint: it is made out of wood and will be very pretty! Unfortunately it is not quite done yet, so stay tuned!
This month (and yes, it is only the 8th, don’t you just love the holidays) I received five new stones. There are a couple more coming from my friend Otto, who runs the @toishigram Instagram profile and wrote a review on a Narutaki Asagi on this blog. I can’t resist but give a little teaser below:
Since I have quite a few new stones incoming, I thought I’d give a quick tour of the new pieces, and do it in two parts. The first stone, and coincidentally also the biggest, came from JNS and was bought during the sale. It is a huge (230x115x30) Hideriyama suita, level 2.5. This hardness level should make it a muddy finisher, and a quick test indicated that it is indeed muddy and perfect!
I don’t fillet fish often, but I think a deba is a knife that cannot be missed in a collection of knives. Thats why I have bought a Genkai Masakuni deba before, which i actually use to butcher (because that is how bad my skills are) fish!
However, when filleting small fish, which is most of the fish I do due to living in a 2 person household, a full size deba looks a bit ridiculous and is totally unnecessary. In order to fix this ‘luxury problem’, I went on the hunt for a good small deba that would fit in with the other knives in my collection.
A link to this knife review has been posted on KKF and KMS.
Intro – Through a mutual friend I was introduced to a Swiss knife vendor, Marco Röllin, who runs https://www.japanische-kochmesser.ch and has a shop in Switzerland. Marco wanted to bring a certain knife to my attention and was curious to hear my thoughts on this knife. According to Marco, this would be one of, if not THE, smoothest cutting knife I would have tried. Of course this spiked my interest, because it is a big claim! Also, the first Japanese knife I ever bought was made by Shiro Kamo. So I agreed to take a look at the knife and write this review.
First a few words of dealing with Marco, as a lot of my readers (a lot may be an overstatement given the amount of views I get…) may not be familiar with him. I have found Marco to be extremely responsive through e-mail, very clear in his answers and explanations and very friendly. Also the knife was shipped quickly, very well packed and arrived super sharp! All in all I can only fully recommend Marco and his business!