Man… the
SR-3V RMD is a great guess. Definitely hoping for a
skinnier FHFG version. (Following the Galley Rat trend, which I totally dig.)
And I’ve been asking for a
Da Dao for a while now too…
But let’s try
SR-3V Da Dump! Ya know… DA dao and DUMPling… get it?
Ok, I only need to crack myself up.
Ok, seriously, how about the
SR-3V Dragonites.
These rats are as Voracious as “little dragons”… my favorite type of dumpling is the pork soup dumpling, which is named “Xiao Long Bao” in mandarin. So named because they come in small steam racks (“Xiao” = small ; “Long” = steam racks or cages, but also a homophone to “Dragon”!! “Bao” = bun).
I’m totally cool with 3V RMDs getting this nickname too.
Or SR-3V in one of the most ubiquitous and Versatile blade shapes in culinary history, the chefs knife! Whether Chinese or Western or Japanese. The
SR-3V Ratatouille, or SR-3V Galley Boss / Galley King / Chef Rat
Chinese chef’s knife being more of a skinny cleaver with some very mild belly. Extremely versatile. You gotta chop up some meat to make the dumpling filling!
Western chef’s knife being the 6-10” continuously bellied and tapered drop point cutter.
A stereotypical (to us) versatile Japanese chefs knife would have to be the santoku, which stands for the “3 virtues”, designed to cut vegetables, chicken, and fish equally well. Basically a sheepsfoot with mostly a thin and tall blade with a flat edge and some mild belly in the forward 1/3 of the blade.