Hao Table Wok First Impression

[@chocolaterain74]

Just got this Wok and my first impression so far is it is fantastic for induction stoves. (The flat bottom version of course) Just like in his review that flat contact surface is large which is critical for inductions stoves as they need direct contact. There is enough room to stir-fry without worrying about the food coming out, but the down side is it is a bit heavy to toss freely like carbon steel and Stainless Steel woks.

[@kiltedcripple]

That price is a tad spicy, but if these are hand made, I get it. I'm glad they're adequately pricing their skilled labor. Gorgeous piece, aspirational at my budget, but gorgeous. I hope you do a 6 month recap on it too, once it's broken in and super seasoned, I bet that honey is slick as a slip n slide covered in bacon grease.

[@BetweenTwoForks]

Agreed! For a handmade wok this is around the same price as a lot of the American made ones. I will say it is extremely solid but on the heavier side. A lighter mass produced carbon steel wok will still work/wok 😁 but it is very well seasoned out of the box, so I'm also curious how it will feel in a few months as well! Hope you are doing well my friend!

[@j.k.7595]

Glad you're making more content for the channel! Any chance you'll have some knife reviews coming up? Great video.

[@BetweenTwoForks]

Thank you! As for knife reviews, I should have some pretty cool stuff coming up. Looking to expand the kitchen gear that I review, so if there are any other items you'd like to see, would love to hear 😃🙏

[@inhalethefutureandexhaleth7014]

Are you still loving this wok? How’s maintenance? Would you still recommend this wok?

[@yoDominican-]

Hey man, new sub here. How is the Takumura Gyuto holding up? Also would you recommend R2 or the chromax, mainly for home cooking and all purpose use. Thanks man.

[@BetweenTwoForks]

Hey! Thank you for the support! The takamura is just a beautifully made knife. The chromax is holding up nicely but if you are going for an all purpose home knife, I would lean towards the R2 for the easier maintenance. But truly, you can't go wrong with either choice. 😃🙏

[@yoDominican-]

@@BetweenTwoForks No problem man, I really like how honest you are. I really want to get the chromax, but it’s not available anywhere sadly. Also since this would be my first actual good knife, maybe the R2 is better for me since i’m a beginner and don’t really know how to sharpen knives. Which knife would you recommend in my case? Is the takumura the best knife you have? Btw I just ordered the Victorinox.

[@BetweenTwoForks]

@@yoDominican- have you had a chance to check with Tokushu Knife? They might have one in stock. From my understanding both should be relatively easy to sharpen with the right stones. I wouldn't say this is the nicest knife I have but again, thats super subjective and have a lot based on personal preference. But of you are looking for a laser that just glides through food, the Takamura is up there with the very best. When I first got into Japanese knives, a friend of mine who is very verse in Japanese knife says that if you are looking for a knife, the Takamura R2 gyuto is one of the best lasers for the money. What are you mostly going to be cooking?

[@Prakriti_Senpai]

Which oil that you used?

[@qifgt]

This is optimal wok for ceramic stove fo sure. Bit thicker ,looks hella good.. But at 300€ i rather go with legendary yamada wok

[@Prakriti_Senpai]

Its like kadai but wok

[@Clad-fi2gu]

You dnt know how to make a fried egg haha