Reddit Reddit reviews Tojiro Big Almighty Knife 345mm (FG-3000)

We found 7 Reddit comments about Tojiro Big Almighty Knife 345mm (FG-3000). Here are the top ones, ranked by their Reddit score.

Kitchen & Dining
Cutlery & Knife Accessories
Chef's Knives
Home & Kitchen
Tojiro Big Almighty Knife 345mm (FG-3000)
Check price on Amazon

7 Reddit comments about Tojiro Big Almighty Knife 345mm (FG-3000):

u/zapatodefuego · 5 pointsr/chefknives

Melons usually aren't a problem. With a large thin blade there is the risk of it twisting which could be bad, but for this to happen you would need to apply too much force in the entirely wrong direction and really only applies to something like watermelon.

Could just use this an excuse to get this guy: https://www.amazon.com/Tojiro-Almighty-Knife-345mm-FG-3000/dp/B001TPDYGM (use to be $13)

u/ericfg · 4 pointsr/chefknives

TOJIRO BIG ALMIGHTY KNIFE!

$13.09 for Godzilla's Nakiri!

u/CosmicRave · 2 pointsr/chefknives

This monster might be up your alley.

It's long enough that it can get some of the biggest heads of cabbage in one go and takes a decent edge for what it is. Or what you would really need it for anyway.

u/KellerMB · 1 pointr/Cooking

https://smile.amazon.com/gp/product/B001TPDYGM

You want a big almighty knife you say?

u/Vishnej · 1 pointr/EatCheapAndHealthy

Honestly I didn't want the no-knead Artisan Boule stuff that NYT popularized (the 'lively crust' broke my mouthparts a few years back), I just wanted a solid sandwich loaf that didn't require a struggle. I started this year with the no-knead and twisted it left and right to improve it towards my goals.

I'm about a dozen iterations in, but currently my best version is:

  • 2 heaping tsp salt
  • 1/4c oil (absent in many recipes) (Largely controls how moist you perceive the bread to be, more than a few hours after baking; Bread without fat dries out quick in open air)
  • 1/4c sugar (absent in many recipes) (You barely taste this in the bread as "sweetness", but there's moderate residual sugar left after the yeast have eaten it)
  • 1/4tsp yeast
  • 3c-3.5c-4c water (Try 3.5c, see how it turns out, then play it by eye, the mixture should be fairly moist but not flowing moist; Screw this "shaggy" stuff you see written)
  • 6c bread flour (not AP flour. Sorry. Many of the ones with AP were alright, but nothing I've found yet matched the 100% bread flour. Texture from gluten development is a complex subject, but mostly seems to be a function of type of flour [bread flour has much more, cake flour much less], ratio of water to flour, time rising, and how much you screwed around with it physically)

    .

  • Mix together in large bowl with ice cream scoop, cover with Saran Wrap
  • 10 hours rise time, room temperature. Approx doubles in size.
  • Mix together in bowl with ice cream scoop (the little bubbles pop here, shrinking the dough), pour into jumbo loaf pan, cover with Saran Wrap
  • 2 hours rise time, room temperature, or whenever it's looking like it will overflow a jumbo loaf pan https://www.amazon.com/gp/product/B00024WNOU/
  • Put in oven
  • Set oven to 400; Wait ~40 minutes; Remove when thermometer inserted into center reads >190F. If you want, ten minutes in slash the top of the bread with the sharpest knife-tip you can find; I'm undecided on this one, but it's a Baker Thing.

    .

    I tried a lot of different recipes that called for way too much yeast or time or both. Protip: If it tastes too yeasty, cut down on the initial yeast, or cut down on the time spent rising. Yeast will double in maybe two hours; I ended up cutting it into tiny fractions of a teaspoon with some success (though 10 hours is a convenient rise time for me). When yeast runs out of easily available simple carbs (I think?), it will start to metabolize more complex carbs/proteins that cause interesting sour flavor compounds like alcohols to come out. Some people want more of these, some less; Sourdough has more than bland sandwich bread.

    This loaf is fairly large & long, and gives a reasonable number of slices. I'm interested in trying out a wider/taller pan, but haven't decided on one yet. I cut it with this beautiful bastard: https://www.amazon.com/Tojiro-Almighty-Knife-345mm-FG-3000/dp/B001TPDYGM/ which works great. A monster of a knife; Blade length minus depth of loaf scales with slicing ease for a given knife sharpness/design.
u/callmeRichard · 1 pointr/chefknives