• Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

rgruby

Japanese Knives – What to Buy?

305 posts in this topic

 

I'm a little miffed at Carter Cutlery right now. My knife, straight out of the box had a chip. The chip definitely had a lip the bowed over. I finally sent it back to them to fix. They sent me this message:

 

 
To me that suggests that they think I broke it and sent it back. And there's no way it could have broke in transit, or if it did, then the metal is pretty flimsy. They handled it in the end, but still for $700 I sure as hell don't expect to be blamed for something like that. Anyway, its on its return trip to me.

 

 

I would be more than a little miffed.  I had a small defect in my New West chef's knife and New West replaced the knife and made completely good.  And that knife was a fraction of the cost of yours.  (About 1/3.)

 

I think Carter is off my list of potential knife suppliers.

Share this post


Link to post
Share on other sites

Ouch! What a reply gfron1. Glad they did take care of it, but still....

Share this post


Link to post
Share on other sites

C,C, seems a bit pompous to boot.

 

like to see what the knife is like after the return.

Share this post


Link to post
Share on other sites

Stranger things have happened in shipping.   I don't think Carter was inferring that you broke the chip off, only that it did not leave the shop that way.  That would be consistent with what I know about Carter.   Regardless it sounds like you are on the way to being made well. 

 

Are they  "replacing" vice "repairing" the knife?  In the original pic that looked like a 3-4 mm chip.  Removing the chip would be a significant change of the knife.  Better he send you a new one to original specs so that you can pit the avocados without fear.

 

Hope you enjoy what may become a heirloom piece.  . 

Share this post


Link to post
Share on other sites

my understanding is they fixed it. I will say it was the least packed of any knives I've bought before from others. Not even a cardboard sheath. No cheap saya. I'm always amazed when I buy a knife and they don't even have a cheap saya to sell me.

1 person likes this

Chef, Curious Kumquat, Silver City, NM

A recent write-up in Dorado magazine

Share this post


Link to post
Share on other sites

  • Similar Content

    • By torakris
      I made gyoza last night and it has been years since I made them.
      I always thought it was too time consuming and would occasionally by them already prepared but my kids never cared for them, so I rarely served them.
      Well I have discovered that letting my kids help me means that it takes almost no time at all and I just can't get over how different they taste!
      I think I will never buy them again.....
      I just made the simple typical filling of pork and Chinese cabbage and it was good but could have been so much better.
      Anyone have some favorite gyoza fillings they want to share?
      My gyoza

      EDIT
      and by the way my kids loved them!!
    • By margaret
      Inspired by the Pizza Hut thread...
      When I was working at a Japanese restaurant in the U.S., we were told to describe okonomiyaki to American customers as Japanese pizza.
      What are your favorite toppings? Do you prefer Hiroshima style, with lots of cabbage between thin layers of batter? Or Osaka style, with all the ingredients mixed together and cooked like a pancake? Modan-yaki, topped with yakisoba? More unusual varieties you've seen?
      Okonomi is usually a clean-out-the-fridge type dish for us. I like mine with mochi. Kimchi is good in it too.
      The most unusual okonomi I ever had was at a tiny restaurant in Asakusa. Anko (sweet red bean paste) brought to the table after the meal with its own small bowl of batter, dessert okonomiyaki. I was the only one who enjoyed it I think.
    • By v. gautam
      I am not being at all disrespectful wnen I ask this question. As diabetic myself, I often wonder what people raised in intensely rice or carbohydrate based food cultures [such as my own Indian Bengali one] do to adapt to a low-carbohydrate regime?
      [Although, one must say that 21st century Japan with its 'prosperity' and range of foods available to buyers is very different from the Japan of the 1950s; still, the rural areas must be a bit cautious about pesto and such 'foreign' foods, would they not?]
      Japanese short grain rices, mochi, udon, flour based noodles of most types etc. [but probably not buckwheat flour or shirataki] definitely have a prohibitive glycemic index. These being the heart of say, a middle-class, or affordable diet, with what foods would a diabetic manage to celebrate the changing seasons?
      In the US, it seems that certain types of proteins (both animal and vegetable), fruits and vegetables are considerably cheaper than similar types of things in Japan that might be suitable for diabetics. I may be horriibly wrong (I hope so). Also, one nowadays is told to avoid consuming too great a quantity of soy protein or products. So what are the alternatives? Thanks for understanding.
      gautam
    • By stefanyb
      I've had a particularly interesting maki roll at Mizu Sushi, NYC that is called a spicy scallop roll. It contains raw scallop, tempura crumbs, spicy sauce and is rolled in a wonderful soft seaweed wrapper much lighter in color than regular nori and more pliable. It seems to almost be translucent. It definitely is trans-lucious.
      Anyone know about this?
    • By tissue
      I love mochi but I am very picky about the kind of mochi I eat.
      My favorite type is actually savory, not sweet... the kind that is grilled/baked, wrapped in seaweed and dipped in a soy/sugar sauce.
      Any one else care to share their favorites?
      In Japan I've had mochi with black sesame in it. It wasn't the filling, the whole large chunk was sesame. It dried out a quicker than the regular stuff. The texture was very different.
      One thing I don't like about mochi is that it spoils, or should I specify, it MOLDS rather quickly.
  • Recently Browsing   0 members

    No registered users viewing this page.