Tojiro nakiri reddit. Or check it out in the app stores   .

Tojiro nakiri reddit Didn't care for tojiro, I have big hands yet the handle was not comfortable, 27cm compared to Masahiro or I wanted to buy my first Japanese Nakiri knife, in fact my first Japanese knife in general. It’s very thin behind the edge and comes extremely sharp out of the Imo both Tojiro (with their patented Decarburation Protection heat treatment) and Sakai Takayuki have the best "cooked" VG10 steel that i've found so far. I understand that the handle fit of this knife isn't the best and needs protecting with things like a beeswax / mineral oil mix. Thx Looking for my next upgrades from the Tojiro stainless steel nakiri with a western handle, and the Gesshin Uraku 210mm stainless steel with a wa handle. This subreddit is currently closed as read-only in protest of Reddit's API Hello all I recently got a tojiro santoku and while it's great, it still struggles with bigger, tougher vegetables like gourds (even if they're heated in the microwave). skip the nakiri, its not needed for the home cook especially if your budget is rather limited. If you get cash you can get a super nice Nakiri around $200. Yahiko VG10 Damascus Wa-Gyuto 210mm. You can thin it out but one thing that makes the cheaper industrially produced knives cheap and thick is a lot less time spent on finishing work, i. I've been researching knives for months in the Hope's of finding the right Japanese knife for me. State of the collection This is the first time I have had such a knife. Reply reply I have used that Tojiro DP nakiri you linked to extensively in a restaurant kitchen, it's a great knife for sure, but the bolster gets uncomfortable after an hour or two because it's so squared off. But the Hokiyama is a relatively budget oriented ginsan, and this Tojiro atelier is a very expensive knife. Get the Reddit app Scan this QR code to download the app now. gg/HQruQj5 It can be cheaper of course, it can be a bit more expensive if it's worth it for some reason. No sticking. Yahiko VG10 Gyuto 210mm Walnut. I do like that Get app Get the Reddit app Log In Log in to Reddit. VG-10 steel tends to be pretty prone to chipping and, for a nakiri, I'd avoid hardcore. Around $100-$150, preferably stainless. Or check it out in the app stores   But compared to my tojiro dp petty I already had, and the DP really has better edge retention. New. Went with Tojiro DP since it was on sale then. Tojiros are perfect entry level Japanese knives. I have a Tojiro DP Gyutou 210mm and Tojiro DP Nakiri 165mm. Hello Reddit. Reply reply cweees • go fkm, the tojiro has a thick grind Reply reply NYCyo • Or just thin it behind the edge. I've read that Tojiro blades are 9-12 degrees, so would the corresponding knife angle guide listed above? In theory, I'm pretty sure the only reason a Nakiri might be better would be it being thinner, but like, you could always just get a laser chef knife or maybe a full sized chinese cleaver if you want a thinner knife. 347 votes, 25 comments. Cheap no name whetstone. santokus aren't avaliable in sizes above 180mm, gyutos aren't avaliable in sizes below 180mm Also should I use a boning or paring knife if I can only get one? I have that knife with a red wood handle. It's a myth. I still own a tojiro eco Nakiri (and gifted a bunch of tojiro basics/eco to apprentices and foodies) and the basic line is the updated version of that with a better handle. Do you have a source for that? I believe you may be confusing the former name of Tojiro with the Fuji company. The things nakiri does, AKA chop small-medium sized vegetables, it does phenomenally but it does have its limitations, such as much larger, denser vegetables. Have the YK 180 Nakiri and it’s a superb performer to say the least. Can't go wrong with either. I have Tojiro Nakiri and love it more than my chef. A Bonus fact: I wanted a nakiri bad enough that before this I took a cheap cleaver and re-edged/sharpened it to have the same cutting style. I read that Mac Knives are pretty good too but not sure as I can't get them, they are direct competition to Shun (japanese made with western design). Tojiro VG10 Hammered Gyuto 210mm. New comments cannot be posted. Hey, I bought this Tojiro Basic nakiri F-315. Compared to my Hokiyama Ginsan, this vg10 seems to have better edge retention, it is less chippy, and not that much harder to sharpen. I’m currently looking at the Tojiro DP 165 mm nakiri, but I’m open to other ideas. Was choosing between Fujiwara FKM and Tojiro DP back in the day. The tojiro out performs the Kai in every way. The Kai wasabi is pretty garbage. I wanted Tojiro's Nakiri but I could only find an inferior version of the one I wanted local to me. com/todpna16. r/chefknives. They’re known to be crazy reactive. Forged and sharpened by Takahiro Nihei. Q&A. Excellent steel and well made, cheap enough to learn sharpening that type of knife on without worry. cweees • tojiro offerings are generally not that great. The reason why their knives Really looks like the tojiro nakiri I got here for more than 10 years, but it is still unused. I remember seeing Tojiro saya on Amazon a few months back but now they're seemingly nowhere to be found. I'm wondering if there's any difference between them other than the handle and also a difference of 50g in weight. Share Add a Comment. I'll be using this knife almost every day and will take care of it. With my limited knowledge, the logical conclusion is to get a nakiri. I liked it in tests before I gifted, I also rounded the spine, no thinning was The Tojiro nakiri has a rounded profile which I'm personally not a fan of but if you're looking for an improvement over what a santoku can do with vegetables it's the way to go. I recently purchased shun 8 inch western knife, 6 I inch Skip to main content. More posts you may like Cheap Tojiro DP Nakiri. Throw me your best recommendations for nakiri's that can take a beating and live to tell the tale. Expand user menu Open settings menu Open settings menu I have a gyuto of this Tojiro Shirogami range. Also reprofiled the Suien before thinning to reduce the amount of belly in the middle. I think A Tojiro will require work right out of the box to get decent performance from it. Be the first to comment Nobody's responded to this post yet. Add your thoughts and get the conversation going. I think the tojiro basic has a fantastic profile though. I liked the handles on the Harukaze and Tojiro DP f-795 165 mm bunka New knife day courtesy of u/AlphondreDelicious and r/chefknifeswap . Reply reply Tasty-Silver-6379 • Have this This Tojiro nakiri. The Tojiro is 494 grams after thinning and the Suien is 457 grams. Any input welcome. I’m digging it so far, definitely going to put it on the list for an upgrade in the future, this Masakage is definitely going on the shortlist. If I keep seeing the Tojiro DP series recommended as a budget friendly alternative. PS60 is basically AEB-L. And a 180K subscribers in the chefknives community. For a workhorse nakiri should I go blue/white steel or go with a stainless option? Tojiro Shirogami ITK Gyuto 210mm. NKD Tojiro nakiri! Knife Pics Locked post. They are more fun and versatile than a nakiri in my opinion, i love Answering my own post, at the end I bought Masutani Nakiri's VG1. And they're being marketed to people who The profile is quite round on this specific Bunka model but if you want something flatter there's always the Nakiri. Get the tojiro basic nakiri and get him a nice coarse stone for his current knives and a 1k for the incoming Japanese knives and to finish the softer knives on. I know I'm not great at sharpening, but I feel as if I can't get the victorinox nearly as sharp as the Tojiros. Log In / Sign Up; Advertise If you can up your budget 10 bucks and don't mind a western handle (i suspect this isn't a dealbreaker since you said tojiro dp), I'd seriously consider the Kanehide PS60 nakiri. while a nakiri isn't specifically designed for meat, it still works as long as you don't hit hard bones. Get app Get the Reddit app Log In Log in to Reddit. 181K subscribers in the chefknives community. Skip to main content. r/chefknives A chip A close button. I'm looking into getting a nakiri and I'm curious what lengths you guys felt work the 20 votes, 71 comments. The taller blade gives the knife excellent cutting power and stability through larger cuts and the flatter edge profile makes this pattern ideal for chopping. Looking for a recommendation for a nakiri. Top. I am aware of what foods to avoid cutting with high-carbon knives, but my knife technique may need some practice. The actual grind of the blade is what prevents sticking. My hairline nakiri has a not-perfect grind and the handle fit up left something to be desired. 9 items. After doing more research it seems like the DP knife is of better quality? Bought a Tojiro Nakiri about a month ago and what already looks like rust is forming on the blade?! I clean and oil with mineral oil after each use and store in this magnetic sheath from Amazon. I'll ditch cutting pumpkins with this if it's that soft. Like this one from Yoshimi Kato. r/planners. When I bought it in 2016 it was marketed as the "Tojiro Big Almighty Knife," but I've seen it more recently sold as the "Tojiro General Purpose Large Knife. Kiwi is ok veg prep. Wusthof Ikon is a comfy knife, good for long sessions. Daily user, this is the 4th time Ive sharpened it. Reply reply mountaineer30680 • Newspaper or the back side of a belt, as has been said, but a pair of blue jeans works just fine, too. however, they don't apply to all of the nakiri on the market. Carbon There's also an ITK version, but I'm not sure what the difference is aside from 5mm Misuzu Bunka. I’ve gathered she likes how light and laser-y it is, and she doesn’t have to worry about what As the header says I'm looking for a saya for my Tojiro ATK hairline nakiri, preferably the Tojiro brand. 10 votes, 15 comments. Weight 258g Edge lenght 162mm Blade height 55mm Blade thickness 4. But rehandling isn't too hard, there are all kinds of suitable handles My experience has been far different with my white #2 tojiro nakiri, in terms of reactivity; I can chop an onion, leave the nakiri out for 5 mins, and wipe it clean with barely any patina. Maybe there are some techniques like shaving vegetables that are easier with Nakiris but I think that's about it. serious eats gave a glaring recommendation to Tojiro A-1 nakiri, but it seems that it was discontinued. Please post your The Tojiro DP 165mm nakiri is a traditional Japanese style of knife designed to efficiently prep vegetables and fruits. Tojiro DP Nakiri. Nakiri Recommendation? upvote · comments. If I were you, I'd just get an all purpose cleaver (see a ShiBaZi, Yup, Deng, or CCK for pricier options) for now and later on a nakiri if you want something lighter for shorter prep sessions. Sort by: Controversial. I have the usuba and it's great. Definitely a great value. I'd recommend Tojiro DP3 its more practical and better for value, same steel without the fancy design. Yes they're cheap and that can be a good thing. 925 subscribers in the Chefknivestogo community. This professional level TOJIRO JAPAN > PRODUCTS > TOJIRO ATELIER CLASSIC. Home; Popular; TOPICS . I would get the one size fits all version from CKTG or the like but they're so thick and clunky. The 10" chef and I quickly realized a nakiri would be a great addition — and it has been! It's a lot of fun to use and seems to chop through vegs very efficiently (my skills aren't the best so my interpretation isn't the most credible). But not if they require thinning (most) and sharpening (almost all) before they can be used. I currently have an ITK Tojiro nakiri in white #2 that’s served me well so far but I’m looking for something larger with better edge retention. html for $67 and the Based on the recommendation from someone here on KKF, I bought a Tojiro A-1 nakiri, model F-300. I am looking for a veggie chopper, so I think a Nakiri is the right choice? I would like to be under $250 for the knife, and I do prefer a decent Skip to main content. Iseya VG10 Damascus or Tojiro DP upvotes · comments. I put a 12 degree angle onto my tojiro nakiri and it's great. It's the Tojiro FG-3000. Add a I'm a UK based (former) luker who is excitedly looking forward to taking delivery of the tojiro White Nakiri (f-699). Its is a Tojiro FU-502 (japanese edition of the F-502) and it was crazy sharp out of the box! Have not yet had the opportunity to test it due to moving but i can't wait to up my opy with this beaut! Reply reply Hash_Tooth • Nice rug, really ties the room together. Open comment sort options. They are pretty much an upscale kiwi knife, thinner than the Tojiro DP. Log In / Sign Up; Advertise TL;DR: I’m planning on getting a knife for home vegetable prep and I’m looking for advice. I only shaved a couple grams off of each. I have considered Shun Grey Premier line (is $140 good?), and Mac Pro Nakiri. Give them another chance? Look for alternatives in the same price range? How do they compare? If you were in my position, would you rather take the known brand (tojiro) than risk it with the aliexpress for around the same money? I love my victorianox but they're fat western knives, and I want something thin like the tojiro DB nakiri which I already own and love, but I'd love to (and would prefer to) try a new brand out. My Tojiro dp nakiri is not hollow ground and no sticking. Log In / Sign Up; Advertise on As for the Fuji, and mercer, I'm having a hard time finding all those except tojiro, and the tojiro is minimum 60. It's 180mm not 165mm so that extra 10 at least, uh, sorta goes to something. I plan on using a 1000 and 6000 grit stone and learning how to properly sharpen. I don't get any fatigue from it. . I hope to understand more about this knife so I can keep it as sharp as Tojiro Molybdenum Vanadium nakiri (F-881) or a Tojiro DP nakiri (F-502)? I actually got the moly one (F-881), but I'm thinking of returning it and getting the F-502 DP one instead. Log In / Sign Up; Advertise Hello guys, Tojiro has a VG1 Santoku and Nakiri knives,. After rounding the spine and choil it’s a really fun knife to use! However I Skip to main content. One of my favorite things about a nakiri is that it's nimble enough to get some tap-chopping going on. Hollow edge does little to prevent sticking. I’ve been in kitchens almost 20 years and bought one of these bad boys several years ago to dip my toe into the Nakiri waters, and just found a keeper. Thanks! 160mm Masamune Nakiri. Or check it out in the app stores   Hatsukokoro Shinkiro AS 180mm Nakiri. Which is I got an A-1 nakiri for my father to upgrade from his kiwi nakiri. I'm hoping some of the experts here can help me figure out if I'm looking in the right direction or if I should look at something else. The Tojiro's handle is definitely chunkier than the Fujiwara's and heavier. Best. It has hammer bumps, and even bows out a bit in the middle (not too unexpected for a $40 white #2). Western Style Knives; Japanese Style Knives; Chinese Knives; Whetstones / Sharpeners ; Kitchen Tools; Tableware; Search by Series; Search by Material; Search by Item; See all Products; TOJIRO ATELIER CLASSIC. Mono ebony handle. Might look into Tojiro makes great products, but if you're a beginner, far more important than getting something that is well reviewed and highly recommended is finding the right knife shape for your body. " I've also seen it The things I wrote about fancy nakiri selection (200 dollar), the three criteria for the nakiri I chose (height, rounded tip, stainless) actually all ALSO apply to the Kiwi. https://www. Open menu Open navigation Go to Reddit Home. If the profile is super flat like the kiwi, it can get annoying if you want to do some styles of cutting. It is incredibly sharp, very lightly slices vegetables of which I eat large quantities. html. Chefknivestogo is a seller of mostly Japanese kitchen knives and sharpening stones. Noticed it all of a Skip to main content. Locked post. Have to agree with r/Ahhactive recommending Yoshimi Kato Nakiri offerings. I believe that if you don't need the pointy bit on a honesuki, maybe the tojiro f502 nakiri? my family uses it as an all rounder for peeling, vege prep and deboning/slicing meat. The quality of a tool like a chef's knife is largely an ergonomic problem that has more to do with your body shape and your technique than it has to do with how "good" a knife is. One of the things to look at is the profile and your style of cooking. So it fits between a standard nakiri and a tall. If you're considering a Chinese chef knife I heartily recommend getting one. Looked at their Nakiri offerings but not keen on the profile at all, way to much of a rounded belly for a Nakiri IMO. It works really well, better than store bought knives, but the tojiro is a whole new level. My questions: Which Tojiro is 'better' given the fact that the price is almost the same? The Tojro ITK or Hairline? It seems the hairline is thinner and more laser like? However it I have owned both the 270mm tojiro and Kai wasabi. For Spain there're only a couple of places to buy online and they don't have that much merchandise to choose from. I’ve had it for a few days and really like it so far. So much hype around most of the brands, gets me confused PS : This is my very first reddit post hope that it's done correctly :$ Thanks for the thorough follow up! That’s all really good to know. Testing a Suien 220 mm and a Tojiro 225 mm VG-10 Chinese cleaver after thinning (the Tojiro appears first in the video). Wanted to get that “fall Great review! I purchased a 3 rivet Tojiro set that included this santoku for my mom and dad for last Christmas. Yamashin White #1 Gyuto 210mm. Super excited as I Got my first few real chef knives. Looking for something bolstered and full tang construction. Style - Japanese double bevel, Gyuto and/or nakiri Steel - Carbon steel but open to options Handle - Japanese Wa, Grip - Pinch Anyone have a strong opinion on their favorite nakiri knife under $160? Locked post. 5mm Reply reply Top 5% Rank by size . It’s been one of my favorite knives since I bought it, and I honestly have no desire to spend any more money on one. gg/HQruQj5 Members Online. Reply reply HappyCamperAK • Use the back side of a leather belt my dude. Looks like they really only carry Tojiro. While a tip is absent on a nakiri, it is actually a quite versatile knife that performs very well in most vegetable If you have any other blade recommendations for a Gyuto / Petty and Nakiri would be great (any suggestions for future single beveled knives also appreciated) ! Or if the Koichi AS series is actually the go to knife. I ended up getting a tojiro hairline nakiri (like their $45 white paper 2 one) just to see if I even like nakiris. It seems kind of weird since one is twice the price of the other on Chef Knives to Go although it's kind of hard to tell them apart without closer inspection. I started with a basic Kiwi nakiri and it was fantastic. my only problem is doing a diced onion because the tip is rounded in which makes it hard to pierce the onion. Though I know that is the case with some cheaper Fuji knives. My Anryu blue nakiri is not hollow ground either. gg/HQruQj5 I tried the Tojiro DP basic and loved it. The lowest price I managed to find it online from the UK is £70. Thank you Stay Sharp . Freehand Also props to the Nakiri, it's a workhorse and can take more abuse than it should. r/chefknives A chip A close button I have a Tojiro basic VG10 Nakiri, Tojiro DP Basic VG10 Santoku, and a Victorinox Fibrox chef knife. Great performing little knife with great steel that doesn't break the bank. I know that Fujitora is what Tojiro was called before changing their name in 2015. The fit and finish isn't superb and it benefited from a In this Tojiro Knives Review, you will find their well-balanced, sharpest, most versatile & practical knives that are almost near to Miyabi knives in terms of versatility. This is a limited edition version of the Tojiro Atelier knives, and it costs around 500$. Curious where I went wrong and what I can do to fix this. On one of the Yahiko pages, CKtG mentions that Tojiro makes these knives. SS clad? How big of a difference does that make? Saw this recommended as an alternative to getting a petty or santoku in a comment Have a few Miyabi knives and they have been great in the home kitchen. I'm getting my first Nakiri and this one has been recommend here as a good entry-level brand. The down side is the spine and choil are even sharper than the standard production Tojiros which already have mediocre F&F. On Get the Reddit app Scan this QR code to download the app now. Loving it, however, feel like I need a petty in order to reach into places I can’t with a Nakiri. The blade is ridiculously good for the money, the handle is cheapish and will be outlasted by the blade by probably decades. Western Style Knives; Japanese Style Knives; Chinese Knives; Whetstones / Sharpeners ; Kitchen Tools; Tableware; Search Here's a full list of nakiri knives in the roughly same price range that I can find locally: Kanetsugu Miyabi Isshin Tojiro Shirogami Nakiri P Wasabi Black - KAI Satake Katsu TOJIRO Yasuki Shirogami Tojiro DP 3 Masahiro MSC Which one of these do you suggest I should get? I'm a home cook and cook pretty much exclusively with vegetables. Expand user menu Open settings menu. I have the DP Gyutou Tojiro Shirogami Nakiri. You may see minor fit and finish issues, usually with the Nouveau nakiri en acier inoxydable à petit prix – Tojiro - Reddit true Is Tojiro a reliable brand? A supposedly brand nēw nakiri was not touching the cutting board in the middle, I had to send it back. No sticking at all. It’s stupid sharp and holds an edge well. May not look as pretty but cuts much nicer now! May not look as pretty but cuts much nicer now! This thread is archived There's no substitute for a good nakiri, get one! The Tojiro shiro-ko kasumi nakiri would be my choice. We love to cook together and when it comes to knives I like to play around with my various toys, but she almost always reaches for my Tojiro basic 2-rivet nakiri. Old. Such a big mistake should have never left the factory. chefknivestogo. Das Tojiro Basic Nakiri eignet sich ideal zum Schneiden von Gemüse. They are best known for being very high quality knives at a budget friendly price. Share Sort by: Best. This was my first dabble in carbon steel, so I started out slow with Tojiro's $40 white #2 steel nakiri. Log In / Sign Up; Advertise on Although I’m open to suggestions. It's heavier than I expected, but the heft makes it feel more solid. 182K subscribers in the chefknives community. At $45 it I’m looking for recommendations for a nakiri to get as a gift for my girlfriend. Chefknivestogo has the https://www. Does anybody own one or have any knowledge on them? I can't find anything besides reviews from CKTG and we know their reviews are rigged lol. I did this for weeks with hardly any patina formation, but I gave it a half-assed drying one time and it was rusting by the time i pulled it out again. daddy says we gotta play nice now uWu https://discord. They absolutely loved it. In hindsight, I should have gotten the Fujiwara since I came to prefer lighter handles as I went along. I never use my Nakiri. Keep a petty TOJIRO JAPAN > PRODUCTS > TOJIRO ATELIER CLASSIC. Also looked at the yoshihiro versions Between the Tojiro DP and the MAC, I'd go hard on the MAC because the Tojiro DP is VG-10. AW-1/SA170-V63R Santoku 170mm >> Tojiro DP 165mm nakiri after 12 hours of thinning. My Masakagi Yuki nakiri has a slight convex grind and is not hollow ground . Not sure if that is applicable to all Yahiko's or just that one. I was afraid of ruining this beauty while sharpening I've been doing my own The DP series is Tojiro’s most famous and popular line of knives. com/yohiwh2na16. Have owned it for about 6 months. Die dünne & schneidfreudige Klinge lässt das Nakiri durch die meisten Gemüsesorten gleiten ud der VG10 Kern sorgt für eine lange Schnitthaltigkeit. r/sharpening A chip A close button. the face of these knives are often super flat so you get a lot of resistance and food adherence. I have never heard of Tojiro DP being made in China and finished in Japan. Even ones that are claimed to be "good"--it was my experience with the Kiwi, for instance, that i discovered I really like the rounded tip and found it VERY 15 votes, 17 comments. Just stretch them taught Tojiro Shirogami ITK Nakiri 165mm (F-699) Tojiro Shirogami Hairline Nakiri 165mm (F-702A) I live in Europe and can get these for probably about € 35 - € 40. Thereby the need for a forgiving knife that doesn't chip as easily as some might. I own the Shapton 320 & 1000 grit stones, but believe I Skip to main content. I ended up thinning it and burning the handle, but the finish on the blade was pretty shitty because the blade's surface is NOT flat. This will be my first quality knife and am willing to spend up to $250 (preferably $180-200). NKD Tojiro Basic VG-10 Nakiri 165mm . Any recommendations for a budget friendly and/or japanese style Petty knife? Not sure what length is best for me so I will consider all. Never used that knife in particular, but I own a Tojiro 165mm nakiri that was my introduction to carbon steel knives, and I still think it's one of the best value/dollar knives i've gotten to use. I was hoping to save up for a aogami nakiri later once I've gotten the feel for a nakiri and I have a job, that's why I thought of starting with something cheaper. e. I then moved to a tojiro basic version. I have since upgraded to the Mac Superior bread knife, which is very similar to the 270mm tojiro. This means, no lasers. r/TrueChefKnives A chip A close button. 09 (all included). I ended up doing a 400-6000 grit sandpaper I second the idea that its a thicker Japanese grind; truly thin knives have disappearing edges. I'm a home cook and I cook very often. Was looking at the Tojiro DP and the MAC, but open to all suggestion. AW-1/VE165-V63R Nakiri 165mm >> Detail. The knife pictured is sold out in most places but I wusthoff can handle more abusive tasks, the tojiro will chip if you try to do so. On the other hand if you're looking for an improvement over what a gyuto can do with vegetables, a flat nakiri is the way to go since one of those is essentially just the first six inches of a gyuto before the profile ( Tojiro Basic F317 VG10 ) Locked post. Just sharpened my Tojiro nakiri last night. Scrolling down, one of them is the Tojiro A-1 Series and the other one the Tojiro DP Series, but both say DP as well. I found this Tojiro nakiri F-699 to be the most affordable, still with kurouchi finish. The nakiri shown is 60mm tall and has a 165mm blade length. Watched plenty of videos, but I want to get a knife angle guide to help with muscle memory on the proper angle and feeling. Controversial. However outside the EU this sells for a bit more then half price (£40 converted). I used it once and it is already my favorite. daddy says we gotta play nice now uWu Hey everyone! Just recently got my first ‘real’ knife (kind of) with my 2-rivet Tojiro Nakiri. I'm already a fan of AEB-L, but being that it's less chippy than VG-10 most of the time, and given ITK or Hairline stuff? The cheaper tojiro lines have been known to have some inconsistencies. bvhcmua rhzdh baauj ffxczz kazoc ani bqzeu kmhgczk vurakv ruollj