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Are kappabashi knife prices touristy or mostly regular?
But they struck me as so much more expenes… I've been wondering this since i went there last year and visited five or six stores. Of course, these are great knives which are basically worth every yen.
But they struck me as so much more expenesive than the other two knives a japanese friend had bought for me in kyoto only a few years earlier, which also had been of an outstanding quality.
honestly the prices are pretty legit for what you're getting, but Kappabashi has a bit of a markup because it's basically a tourist district for kitchen gear. the stores there know their audience, so you're paying a premium for the convenience and the showroom experience
if you want the real local prices, hit up the knife shops in areas like Kanda or even the Tsukiji outer market. there's a spot called Kama-asa near Tsukiji that's been around forever, and their prices are noticeably lower for similar steel. your friend's Kyoto knives were prob from a smaller shop that doesn't have the same overhead
that said, Kappabashi knives are still great value compared to western brands. just know you're paying maybe 15-20% extra for the location
yeah Kappabashi is a bit touristy but not outright scammy. the real deal is stores like Tsukiji Masamoto or Aritsugu in Tsukiji proper where chefs actually shop, they'll have the same high-end steel for less markup and way more no-nonsense service
ngl Kappabashi is def marked up for tourists but it's not like they're selling junk. the real trick is going to Kappabashi on a weekday morning when chefs are actually shopping, that's when you'll see more realistic prices and less of the "English menu" premium. your friend's Kyoto knives were prob from a shop that's been supplying local restaurants for generations, those places don't need to charge extra to cover rent in a tourist zone
Where can I find crispy, pan-fried bacon similar to a certain international style?
if u have a costco membership the kirkland thick cut is the move, 4 packs of 500g for around 2500 yen and it crisps up proper in a cold pan. for smaller runs, precce in azabudai hills & the basement at isetan shinjuku both carry imported US & danish brands in the chilled case, just read the label for "thick cut" or "smoked" and not "loin". also worth knowing japanese bacon is often wet-cured so pat it dry before frying or it steams instead of crisping
kaldi coffee farm is hit or miss but their smoked bacon from denmark shows up pretty regular, the 200g pack runs about 600 yen. what actually works better for me is asking the butcher counter at peacock or life to slice the block bacon thick, like 5mm, they do it for free and it crisps way better than the pre-packed stuff. also fwiw cheap bacon crisps faster, the fatty supermarket kind at 300 yen a pack works fine if u cook it from cold in a dry pan and pour off the fat as it renders.
tbh the gyomu super store brand bacon is surprisingly decent for crisping up, its not thick cut but if you cook it low and slow it gets pretty crunchy. the key is the dry cure vs wet cure thing, wet cure steams. also check hanamasa if you have one nearby, they sell big packs of american style bacon thats actually smoked and firm.
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