/ck/ - Food & Cooking

Boiled meat skewers.

More knives. There were probably ten thousand knives on display. A lot of them were old or unbranded stock for really low prices.

Cucumbers on a stick.

Frozen banana stand.

Natural water stones.

Okonomiyaki

Hattori KD Gyuto.

>>11303854
Looks pretty cool. Thanks for sharing.

>>11303872
>100+ bucks for a rock

>>11303869
These look pretty good, I need to try making them, my daughter loves bananas.

It's a shitty Mexican flea market for obese white tourists nippon.

>>11303905
Man, I can't wait for you to find out about diamonds.

This guy was hawking merch for seven hours straight.

A takoyaki stand.

A really expensive laminated knife.

bump

>>11303916
I'd never buy those either, I don't tell people I gift stuff to what the ring is made of, whether real or fake gems.

If they get mad I'll just get mad back asking why they were obviously trying to pawn it.

>>11304065
you would sound like a complete buffoon if it were true
>i-i would never tell them it is a real sapphire
because it never would be

>>11303863
>all those Debas

No wonder they couldn't sell.

>>11303905
I bet she does you fucking pervert.

You should post those pictures on kitchenknifeforums.com, the philistines here overwhelmingly cant appreciate nice knives

Cool pics, OP. How crowded was it?

>>11303916
Diamonds are actually on the verge of a price crash, as synthetic diamonds have been officially recognized as being indistinguishable from diamonds found in nature. They're still expensive to make, but they're not so scarce anymore.

I made an account on there back when Dave decided to make his own forum with blackjack and hookers. Now, I wouldn't touch that place with a ten foot pole. I'd rather share it with my bros on /ck/, even if it derails to the economics of the gem market.

>>11304311
Naturally, they sell more of the cheaper stuff. 210mm Gyutos for $30-$60. But it's not like these knives go bad if they're stored properly. If they don't sell them this year, they'll bring them out next year or the year after that.

>>11303867
I find it difficult to believe that eating them that way is convenient.

>>11304442
Yep, I have heard that artificial diamonds are only distinguishable from the natural ones by occasional single-atom sized "impurities" that stem from the windows of the pressure chamber they are grown in. It is probelamtic to build chamber swwithout windows because it takes weeks to grow a batch of diamonds and sometimes a batch doesnt "take", so without windows you might wait weeks for nothing. I chuckle gleefullyy whenever I think about how salty the guys in suits at DeBeers must be feeling these days. They can probebably see all their Bentleys and Philipe Pateks and holiday homes and powerboats and mistresses going up in smoke.

>>11304465
>when Dave decided to make his own forum with blackjack and hookers
Dave Martell? have you goat a link? :-)
First time I have heard abouth that. I was never very active in there because I pretty much exclusively collected Euro style knives and those are rather marginalized there to say the least.

>>11304629
I do not have a link, because it happened on the now defunct knifeforums.com. Dave was a very active member of the In The Kitchen sub-forum on knifeforums. He was the de-facto subject-matter expert on knife sharpening. At some point he created kitchenknifeforums, but he was still an active member of knifeforums.

Some time later (months? years? I'm not sure). He got into an argument with another member (Ken Schwartz) and got himself banned from knifeforums. Some time later, knifeforums lost it's servers and shut down.

>>11303872
Fugg I'm jealous

>>11303877
Hnnnnnngggg

>>11303916
Kek

>>11304401
liberal cuck detected
nice things are a scam, my cheap shit is just as good as your nice stuff
I make over $47,000 a year, if you applied yourself you could get a real job like me
instead you payed $100k to go to marxist indoctrination camp and work at starbucks

>>11304479
Any more pics?

thanks for the pictures anon

Got my knife as seki... it's a suprisingly tiny city hemmed in by hills.

Thank you Anon

>>11303854
god, what lovely pix
am jelly af

>>11303891
Wash your silverware dude.

>>11304009
>>11304465
The pattern on these blades is beautiful.
>$1800
I'd ruin it in an instant too if it didn't go straight to hanging on the wall.

Bump because this is a good thread

This is a view of Seki from a small mountain overlooking it.

Garden tools.

Another view of the Hattori KDs.

Grilled salted fish.

All kinds of skewers.

>>11308569
Can you eat the bones?

>>11303869
Chocobananaaa!

>>11308569
I don't think so. I was too American to try eating around the bones on a fish on a stick.

>>11304712
>He was the de-facto subject-matter expert on knife sharpening
He sharpens knives professionally, for a living AFAIK.

>>11308550
Is hattori still alive and making knives, or is that old stock? I remember reading on the KKF and/or on JCK that he was very ill and about to give up making knives. That was a few years ago, but obviously there are still knives made by him on sale, on JCK too. I bought a 240mm and a 270mm gyuto of his because I thought he was going to croak.

>>11304712
>Ken Schwartz
I remember that guy, he ran a sharpening store and was like the soup nazi of sharpening gear, you weren't supposed to EVER ask him a question about an order or he'd flip out. But he was the only source for certain kinds of stuff so everyone kinda agreed that it was necessary to kiss his ass.

>>11308999
You can eat the bones. It's where calcium comes from a lot in their diet. My favorite are the goma fish snacks, it's like baby fish candy.

>>11303867
Cucumbers are good but damn, eating an entire one just like that?

>>11306488
here, anon. sounds like you need some of this.

>>11306488
>bragging about making under $50k

>>11306488

please be bait

>>11306488
>economic anxiety intensifies

>>11303872
Natural stones are meme tier, synthetic stones are more consistent

>>11306488

>didn't even know this is a thing
>now want to go next year
>now have to learn hiragana/katakana and also buy a bento to put my gohan in (it can't be pinku)

>>11303854
I thought those were vibrators from the thumbnail

And here is my haul from the festival.

>>11312574
Who are the artisans? Is that cleaver stainless?

>>11312814
The deba on the bottom left is made in Takefu. I don't know about the rest. And yes, the cleaver is stainless.

Thanks for the pics OP, very cool.

>>11309553
>>11304712
>>11309049
I'm an active member on KKF (I sell stuff on there) and was on bladeforums when it was around. Martell and KennyS crack me up because they are - in my mind - each others doppelganger, which is where their hate for each other stems from. Both of them are slightly crazy old men with over-inflated opinions on their skills (maybe it's just their method of advertising). Each has a group of fanboys and haters on their respective forums. They were destined to repel each other like two negative magnetic poles.

I don't know how KennyS is currently doing over on CKTG, but Martell is building a group of haters because of the way he responds to questions about delayed orders that he's overdue on. He can be an ridiculously rude to people that have sent him money years ago and received nothing for it. I've seen him throw childish name-calling insults to people that have demanded answers on the public forum, then he edits/deletes his posts after he calms down...

Then I hear this about Ken S...
>>11309553
...and I'm not surprised in the slightest.

>>11304503
>>11310015
If the weather was hot, this stall would be kick-ass to find.

>>11313694
Is there any non-autist selling Japanese kitchen knives? The Japanese Knife Imports guy?

Damn I miss okonomiyaki

>>11315200
I feel like 'knife guys' and knife culture in general are full of autism everywhere I turn.

>>11315200
bernal cutlery in san francisco, but instead of autistic frogs it's insufferable twee "put a bird on it" types.

>>11315200
If you own an online store that sells one thing, in 2018, then you're bound to be pretty autistic about it.

I've ordered from stuff from CKTG, knivesshipfree, epic edge, and a bunch of other knife websites. I've even ordered some waterstones from Dave's site for the short while he had one. I've never had a problem with any of them. They've all had perfectly adequate customer service. They're not Amazon. They can't ship stuff same day and have it delivered in 2.

Most of the online rants I see about these stores are from people with unrealistic expectations. People freaking out when a knife isn't shipped same day when they put the order in at 4pm on a Friday. Wanting to return used items like they're dealing with Wal-Mart.

>>11315477
Have you tried "sports guys", or "video game guys"? Any forum that's centered around a hobby is bound to have personality cults around certain users, and their opinions become sacred knowledge. That's why I like it here. You can call out bullshit, and your opinions are as good as the argument you can make for them.

>>11312296
Go. Do it. I've wanted to go for years and it was awesome. It's like they combined my hobbies of collecting knives, eating food, and being a weeb into a glorious 2 day party. It's like the autumn festival episode of an anime, but you can also buy knives for 1/2 off retail.

>>11309071
Hattori seemed to be in excellent health when I met him at the festival. I guess in Japanese knifemaker culture, slowing down production due to old age means he only grinds 5000 knives a year instead of 10000. He still does OEM work for Fallkniven and Cold Steel. I didn't speak enough Japanese to hold a full conversation with him, but I tried to compliment him on the Hattori knife I've had for 10 years. He seemed amused.

What the fuck created that thing would be legit. That's just efficient if you gotta eat some how, and without a jar or two then stir and pour slower the entire jar.

>>11315477

Everybody wants a piece of the "niche" pie.

All of those knives they sperg over... they're just regular double bevel knives. We call them "youtou," or "Western knives" because nobody uses them for serious work in a proper traditional Japanese kitchen.

If they aren't working with cooks who make 500+ strokes for sashimi a day with a Yanagi, or work with Fugu artisans uses a Tessa (do they even know what is a Tessa) and prepare usuzukuri for 60+ guests a day, their opinions are largely academic ... only of use to amateur enthusiasts and philistines.

>>11312574
>he fell for the double-beveled cleaver meme
You were this fucking close.

>>11312574

Hey fellow leftie :) Or is your image mirroed for some reason?

>>11317531
You got me. And let me tell you, it is not easy to find left handed single bevel knives even in Japan.

Out of hundreds of debas in the booths, there were only a handful of left handed ones.

>>11317625

Haha yeah, tell me about it ... I don't think I've ever even saw one in person.

>>11317501
Easy to find Michelin star Japanese kitchens using stainless double beveled chef's knives with western handles on youtube. Tradition is overrated.

Of course using rust fast steel and awkward weeb handles on a knife meant for convenience is kinda defeating the purpose.

>>11317515
It's called a chuckabocho, you uncultured swine.


Joking aside, I will fight you.

>>11317684

I'm referring to traditional Japanese, not Japanese Italian or Japanese French. I know there are plenty of renowned Italian or French cuisine chefs in Japan that use double bevel knives... They're likely not trained to use traditional Japanese knives.

There is almost no probablity of a Japanese Michelin starred sushi chef in Tokyo or (especially) kaiseki chef in Kyoto using Gyuto or Sujihiki... At least not as their "main" knife or in front of customers. Especially for Fugu... It's part of the license exam to use a Tessa to make usuzukuri with a blowfish fillet.

Double bevel just can't compare with a Blue #1 or Honyaki Yanagi for tasks like cutting sashimi. And I've used a 67 HRC ZDP Gyuto before. High carbon is easier to sharpen and maintain than a similarly hard semi-stainless. With or without a micro-bevel.

Plus, tradition is a huge part of traditional Japanese cooking. This is why 3 star restaurants like "Kiku no I" or "Hyoutei" that serve kaiseki still use mortar and pestle for grinding sesame seeds... A job that can be done in a fraction of the time with a food processor...

I did see cheap "sushi chefs" in Tsukiji jougai that use Gyuto though.

>>11317737

Cont

If a sushi chef in Tokyo really uses a Sujihiki in place of their Yanagi, AND in front of customers, it's an extreme exception and not the norm.

I am admittedly moving goal posts, but there are some of them who use Western style knives, especially Glestain or similarly ribbed knives, in the prep area though. It's just not as important or nearly used as much as their main traditional knife.

My point was that sperg ing over double bevel knives is kinda like sperging over a garlic press ...

>>11312574
Very nice! Any idea where I could buy the bottom three knives (or similar) on the internet? All I see is meme "Damascus steel", dual beveled and or just plain Chinese copies with very probably shit steel

>>11312296

it sounds like you want to get bent over your own box

>>11318019
>Im looking for a bento box, it cant be pinku (thats japanese for pink) or any girl color. It has to be of 2 or more kotoba (that’s japanese for 2 compartments) and has be be chibi(small) sized. And has to be really kawaii (cute). Also It has to be about 10-20 bux. And you have to post pics of it first (i want to make sure it’s kawaii [cute]). And it would be nice if it came with matching chopstick holder (WITH chopsticks). OH! and it CANNOT have any cartoon pictures, or be made out of plastic. It has to be made of ceramic, or something like that. Also it would be nice if it was made in japan. and not in china or corea (korea) or whatever. I have found a bento box similar to the one im describing in e-bay, but it was 1 kotoba, and i don’t want my gohan (rice) to touch my other things (it can get wet and i would not like that, plus 2 compartments looks more kawaii)

>>11304503
Same. What's wrong with just holding a plain cucumber?

>>11310015
>>11318210

Those are small pickles called 一本漬け

https://cookpad.com/search/きゅうり%20一本漬け

>>11315200
Try japanesechefsknife.com, generally regarded as one of the best shops worldwide. Selection may not be huge but customer service is very good. I have had two orders shipped all the way to Germany, zero problems.

>>11317754
>I am admittedly moving goal posts, but there are some of them who use Western style knives, especially Glestain or similarly ribbed knives, in the prep area though. It's just not as important or nearly used as much as their main traditional knife.

High grade stainless steel laser versions of French chef's and petty knives are Japan's greatest innovation really. Those are the ones which make life easier.

>>11319914

They certainly do make life easier, which is why many chefs are starting to shun the Usuba and opt for Gyuto or petty for simple tasks.

But I would make an argument for the "urasuki," or concavity (or whatever term you guys use) of a traditional single bevel knife to be the greatest innovation in Japanese kitchen knife making.

Our traditional knife skills are solely based on this design. Without it, traditional knives would be no different than a chisel, or a Western style knife. In fact, a good sharpener would always look at the urasuki of a chef's knife to gauge his sharpening skill.

>>11304555
First of all, no, the issue a long time ago was that lab diamonds are without imperfections, the main advancement is accurately replication the imperfections in a way that doesn't look artificial. Nobody with a brain has had a significant investment in diamonds since the 90s, and diamonds contribute little to nothing to the value of any of the things you listed.