In English octopus and in Japanese Tako is a favorite here. Tonight I have a restaurateur arriving for a dinner and he requested Tako. Despite the market being closed, finding a fresh tako is almost impossible but if you have the right connections it can be done. Blanch some garlic and you are on your way…
My Yanagi being is screamingly sharp and measures 240mm the industry standard length for sushi chefs that allows for extended, single fluid strokes on the Kataba edge. This knife’s defining characteristic is its single edge which allows for greater pitch.
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