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The Shun Classic Hollow-Ground Santoku was the first Shun to earn a Blade Show award, winning Knife of the Year in 2003. Shun has been recognized at the annual Blade Show in Atlanta, Georgia. [6] [7] [8] Additionally, International Forum Design presented the Shun/Ken Onion Chef's Knife with an iF Product Design Award in 2005. [9]
Ken Onion (born January 16, 1963) is an American custom knifemaker based in Kaneohe, Hawaii, United States who invented the "SpeedSafe" assisted opening mechanism for Kershaw Knives. [1] Ken Onion was the Premier Knife Designer for Kershaw Knives .
This knife is a variant of the santoku, but instead of the sheep's foot tip, it has a "k-tip", also called a "reverse tanto". [citation needed] Nakiri — 菜切 — (lit: "vegetable cutter"). The square tip makes the knife feel more robust and secure than the pointed tip of the santoku or gyuto, which allows it to cut dense products at the tip ...
A traditional washiki-handled Japanese santoku knife A European-style santoku knife with a Granton edge (fluted blade) The santoku bōchō (Japanese: 三徳包丁, — lit. "three virtues knife" or "three uses knife") or bunka bōchō (文化包丁) is a general-purpose kitchen knife originating in Japan. Its blade is typically between 13 and ...
Kenchin jiru is a Japanese vegetable soup prepared using root vegetables and tofu. [ 1 ] [ 2 ] Typical ingredients include tofu, burdock root, daikon radish, shiitake mushrooms, konnyaku , taro root, sweet potato or potato, carrot, dashi stock, sesame oil , and seasonings.
In the past, the term "geng" was used to refer to any cooked soup or stew, with households serving it daily and for festive events. A bowl of Fujian style beef geng. In modern times, geng dishes consist of different ingredients commonly found in the night markets of Taiwan, and quite commonly in Fujian and Taiwanese cuisine.
' Sōma of the Shokugeki ') is a Japanese manga series written by Yūto Tsukuda and illustrated by Shun Saeki. It was serialized in Shueisha's Weekly Shōnen Jump from November 2012 to June 2019. Its chapters were compiled in 36 tankōbon volumes published by Shueisha. The series follows an aspiring chef who enrolls in an elite culinary school ...
Xiaolongbao originated in Changzhou, Jiangsu province, where is created by Wan Hua Tea House during the years of Daoguang Emperor (1820 to 1850). It evolved from the guantangbao (soup-filled dumplings/buns) of Kaifeng, in Henan province, which was the capital city of Northern Song Dynasty (AD 960–1127). [5]
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