On Wed, 21 Apr 2010 14:37:44 -0500, Andy > wrote:

>brooklyn1 > wrote:
>
>> Love those Yoshi girls.... Niiiiice!
>> https://theyoshiblade.com/default.as...fcode=yoshibld
>

>The Yoshi knife is a very small knife.

Um, beg to correct.....

The Yoshi set comes with 4 pieces:

1 ea 5" Santoku, max depth 1.32", thickness spine of blade at the hilt
is 0.70". Clumsy to use.

1 ea 4" spear blade parer. thickness of spine is also 0.70".
Indifferent handling.

1 ea 2.9" parer, spine 0.63". Handles OK.

My Kyocera 6" santoku has a max depth of 1.76", thickness spine of
blade at the hilt is 0.66". Well shaped and ergononic.

I have acquired similar paring kinves under the Jaccard brand, a 4"
parer as I recall, but it seems to have disappeared from my kitchen.

Also 3 and 4" parers under the name Chic Chefs, spine thickness
0.065".

All thicknesses were measured by me with a micrometer.

>The Kyocera knives are offered in a good variety of sizes and purpose.

No doubt Kyocera is a banner product, if expensive. (Is this a place
for Ruskin's Rule?) I did not buy it, as I'm too damned cheap. Yet,
having said that, the Kyocera is the one I reach for first.

BTW: The Yoshi santoku is NOT shipped as shown on TV. The TV knife has
a sharp tip, great for cutting celery stalks into strips. The blade as
shipped is rounded and not at all useful for precise cutting. You have
to shift over to one of the paring knives. Since I had a sharp tip on
my steel santoku, I find this deficiency annoying.

Still: So many of these were gifts (NEW Chinese Calendar: The Year of
the Ceramic Knife), I'll keep them. N.B. some will be used more than
others.

OBFood: Making pan grilled mahi-mahi and halibut, marinated in EVOO,
garlic, fresh dill and lemon. Will finish with a sour-cream/mayo sauce
similarly dressed. Side1: Succotash with bacon and black pepper.
Side2: TBD. Salad: Grape tomatoes with shaved sweet onion, dill, maybe
a (shh!) lemon-cumin vinaigrette. Italian bread.

Thanks to all for your insights about ceramic knives. I'd heard about
the fragility of the blades, and I have seriously hard floor tiles in
my kitchen, I bought a tasteful sponge-backed shop footmat for the
floor in front of the sink, ditto the stove. Just in case, don't you
know.....

Best,

Alex