jessep727

I'm looking at Mac 270mm Tojiro shirogami 300mm Hon kasumi 240 mm from epicurean edge

I am in the us so prices only in the uk were the problem. I am quite familiar with the poly science circulators so was going to go in that direction as the Julabo was so much more money but if the prices are becoming comparable than I may shift gears. It's actually 2 restaurants and kitchens in one building. We will start with one circulator and add as necessary. One restaurant is about 90 seats (including a private dining room) doing about 60-70 covers on an off season off night and 150 plus on a good weekend night. The other is smaller 30- 60 covers a night. I just have only really used the multivach and Koch machines and I am going to be the one introducing this type of cooking both to ownership as well as my staff so the machine needs to be both user friendly as well as cost effective. Thanks guys!

Just started at a new restaurant where sous vide cooking was not being used. Restaurant has a small Weston vacuum sealer but not a chamber machine. Last restaurant had a multivac which was great but can only find prices in the uk online. Restaurant owner wants to purchase a circulator and new machine but I need to find best value machine that will also last. Would love to just purchase a Koch but its not quite in the budget. Any thoughts?

Any recommendations for my first left handed yanagiba? I'd like it to be under $200 until I get used to it and then I can upgrade. I have been using Japanese knives for years (Mac, misono, tojiro, Hiromoto) but all western style double bevel blades and western handles. So jumping to a single bevel blade and octagonal handle is going to be new for me. I am not going to be doing a lot of true sushi and sashimi work but will be using it for slicing raw fish for crudo and other more European/American style preparations as well as a precise slicer for various meats and possibly fish butchery. Any help would be greatly appreciated.

thanks for all the info guys...and by finer restaurants i meant both of those things...i'll be in town for five days and as a working chef i want to be able to have a "fine dining" experience at least one night and maybe dinner on another or for a few lunches check out some more casual food done well and maybe try what the locals are into. once again thanks for the feedback (and the link fatguy), any new thoughts would be appreciated.

I will be vacationing in Wilmington in the late spring early summer... just wondering if anyone could direct me to some of the finer restaurants or provide some information about them Thanks