Who is a kitchen samurai?
A kitchen samurai is someone who:
Okay... enough said. You must be bored by now.
If you are such a person, please join this thread specially started for you.
A kitchen samurai is someone who:
- loves high quality kitchen knives such as those from Hattori, Katsumi, Kai Shun, Global, Kyocera, Wusthof and Henckels, etc.
- thinks owning good kitchen knives is not only a necessity but an honour of highest caliber.
- spends a good portion of his or hers hard-earn money on kitchen knives.
- insists that a good, razor sharp knife is safer than a blunt one.
- prefers slicing, dicing, paring and chopping than cooking (or both).
- has the habit of keeping all knives in his or hers kitchen razor sharp.
- treasures his or hers knives more than their spouse.
- knows what Rockwell hardness or HRC means (it has got nothing to do with Ken Rockwell or Hard Rock Cafe).
- can differentiate between a forged and a stamped knife.
- understands what this lingual means "made of VG10 core cutting edge forged with 63 layered Nickel Damascus stainless steel blade. VG10 is the newly developed High Carbon (0.95 to1.05%) Molybdenum (0.90 to1.20%) and Vanadium (0.10 to 0.30%) stainless steel plus 1.30 to 1.50% Cobalt added. Rockwell hardness 60 to 61 HRC".
Okay... enough said. You must be bored by now.
If you are such a person, please join this thread specially started for you.
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