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Topic: Fwd: Ohana and Shun (4 msgs / 84 lines)
1) From: Barry Luterman
---------- Forwarded message ----------
From: Barry Luterman 
Date: Fri, Mar 7, 2008 at 3:28 PM
Subject: Ohana and Shun
To: "homeroast" <
homeroast>
Been waiting for the Mailmaid (female letter carrier) all day. finally she
arrived with my one pound of Ohana blend and my new Shun Nakiri knife. What
to do? Make a salad or make espresso. I know I could have done both.
However, then what would I do tomorrow? The knife is a dream to work with.
Uniform slices with no effort. I prefer the Nakiri to a Chef Knife. the
chopping motion is much easier on the wrist than the rotating type movement
required for a Chef Knife.
I am sure the Ohana blend will please me also. But I figure it can only get
better with a day more rest. The Shun needed no ageing.
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2) From: Sandy Andina
Is the Shun Nakiri anything like a Santuko? I find I love my Henckels  
Santuko for slicing, but still prefer a chef's knife (Forschner 8",  
Chi. Cutlery 6") for chopping (with a fine-pointed flex-blade utility  
knife to make the initial cuts for a fine dice); and even slicing in  
large quantities works better for me with the rocking motion of a  
chef's knife. (6"-8" works best for me, as I have small hands).
Sandy Andina
www.myspace.com/sandyandina
On Mar 8, 2008, at 12:02 PM, Barry Luterman wrote:
<Snip>
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3) From: Barry Luterman
I have a Santuko as well. The Santuko is essentially a Japanese Chefs knife.
Because the end is rounded rather than pointed it can be an inch or 2
shorter and just as effective. It is also lighter and better balanced than
the Chef's knife. It is just a different action and once you get used to it
you won't want to go back to the European style Chef Knife. I have a Shun
Chef knife and it is probably one of my least used knives. The Nakiri is
built more like a cleaver and flat on one side. It is used almost
exclusively for vegetables. This is the knife:http://www.cutleryandmore.com/details.asp?SKUR98This is an excellent Video of Alton Brown using a Nikari to cut up a Red
Bell Pepper and he might use the same knife to cut thin strips from a flank
steak. I believe it is one of his favorite knives. Shun handles are molded
for either right or left handed people and are remarkably comfortable.http://video.google.com/videoplay?docid=-3806697188653294913 Oh and by the way I buy my gloves in The Boys Department.
On Sat, Mar 8, 2008 at 8:25 AM, Sandy Andina  wrote:
<Snip>
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4) From: Dave
I still need to replace my beloved 8" Sabatier. My wife gave me a 6"
Santoku, I'm getting used to it. But I really miss the Sabatier.
Several minor problems have conspired to keep me from shopping for a
knife. One of these days...
<Snip>
This is an important tidbit. I have gorilla hands. X-Large gloves are
usually too tight ;-)
-- 
Dave
Some days...
It's just not worth chewing through the leather straps
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