I have a Hiromoto Tenmi Jyuraku Aogami Super Series 210mm Gyuto AS Carbon steel in great shape, I have used it for 6 months and the patena is really starting to look great. I love the knife it's...
Ditto on the trim; different and attractive.
Did you see that the co making these are coming out with a 3/8 version with a juice groove? See serious eats. I called them and they promised it would
Based on the uses I will have for my knives it looks to me like Will be purchasing at least three knives in the near future. I prefer the look of damascus
Has someone been playing with the clay?
As I love to cook at home but will not be doing so all to often I will probably opt for a non stainless alloy. Plus I do not mind the extra maintenance