Everything that is mine is yours. Thatâs how I am with my things, but this 210mm Hitohira TP Gyuto in Wine Pakka is a rare exception. Only after careful inspection of how you cut an onion will the question, âDo you want to try cutting with my Japanese knife?â come out of my mouth. The reaction to using it is priceless to witness. I still resent the one person who put it in my dishwasher. Honestly, she can burn.
People ask me about kitchen equipment all the time, but most often itâs about a knife. People get excited about a crazy handmade Japanese blade or think they need some gnarly-ass knife to be a real chef, but unless youâre slicing sushi on a daily basis, you really donât. I got this blade as a gift from my friend Andre, and it never left my drawer. Thereâs good clearance between the handle and the blade so people with larger hands or fat fingers will have room to chop, the tip is rounded so when youâre slicing an avocado while itâs still in itâs skin, you wonât cut your hand open, spilling blood on your eggs, and there even a hole punched in the tip if youâre the kind of person who likes hanging things on the wall. Whenever I bring my knives in to get sharpened, this Mac blade is the only one that the sharpener man feels compelled to compliment, a knifemanâs knife if you will. Also, at a hundred bucks, itâs perfect for your daily driver knife, you wonât feel the need to baby it like some hand-pounded tech bro carbon steel with a dragon engraved in the handle.
it's a chinese vegetable cleaver made of carbon steel, it doesnt cost a fortune, you're never going to sharpen it, but when you do it works well and it the most fun knife to use and you'll reach for it and use it even when it's not the right knife for the job.
