Reddit reviews Tojiro Big Almighty Knife 345mm (FG-3000)
We found 7 Reddit comments about Tojiro Big Almighty Knife 345mm (FG-3000). Here are the top ones, ranked by their Reddit score.
We found 7 Reddit comments about Tojiro Big Almighty Knife 345mm (FG-3000). Here are the top ones, ranked by their Reddit score.
Melons usually aren't a problem. With a large thin blade there is the risk of it twisting which could be bad, but for this to happen you would need to apply too much force in the entirely wrong direction and really only applies to something like watermelon.
Could just use this an excuse to get this guy: https://www.amazon.com/Tojiro-Almighty-Knife-345mm-FG-3000/dp/B001TPDYGM (use to be $13)
TOJIRO BIG ALMIGHTY KNIFE!
$13.09 for Godzilla's Nakiri!
When I bought this it was $14.
https://www.amazon.com/Tojiro-Almighty-Knife-345mm-FG-3000/dp/B001TPDYGM/ref=sr_1_2?ie=UTF8&qid=1486348326&sr=8-2&keywords=tojiro+dp
This monster might be up your alley.
It's long enough that it can get some of the biggest heads of cabbage in one go and takes a decent edge for what it is. Or what you would really need it for anyway.
https://smile.amazon.com/gp/product/B001TPDYGM
You want a big almighty knife you say?
Honestly I didn't want the no-knead Artisan Boule stuff that NYT popularized (the 'lively crust' broke my mouthparts a few years back), I just wanted a solid sandwich loaf that didn't require a struggle. I started this year with the no-knead and twisted it left and right to improve it towards my goals.
I'm about a dozen iterations in, but currently my best version is:
.
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I tried a lot of different recipes that called for way too much yeast or time or both. Protip: If it tastes too yeasty, cut down on the initial yeast, or cut down on the time spent rising. Yeast will double in maybe two hours; I ended up cutting it into tiny fractions of a teaspoon with some success (though 10 hours is a convenient rise time for me). When yeast runs out of easily available simple carbs (I think?), it will start to metabolize more complex carbs/proteins that cause interesting sour flavor compounds like alcohols to come out. Some people want more of these, some less; Sourdough has more than bland sandwich bread.
This loaf is fairly large & long, and gives a reasonable number of slices. I'm interested in trying out a wider/taller pan, but haven't decided on one yet. I cut it with this beautiful bastard: https://www.amazon.com/Tojiro-Almighty-Knife-345mm-FG-3000/dp/B001TPDYGM/ which works great. A monster of a knife; Blade length minus depth of loaf scales with slicing ease for a given knife sharpness/design.
How about Tojiro Big Almighty Knife of Filleting?