Recent content by Birdie

Clean, simple and functional

Welcome

Few years ago when I was working at a sushi restaurant, a lady was allergic to fish. She request us to make her some veggie maki and demand use to wash/sanitize or not use the knife and cutting board on a Friday night while she is watching

I don't know anyone for use equipment but I have a contact for new equipment. Please pm me for information. I use reliable kitchen for the past 10 years and 8 restaurants

Akikos

Tojiro dp is a great starter knife

nope, moved to charlotte 8 years ago from NYC/LA/Charleston

I would recommend anything honyaki by your standard. Suisin inox honyaki wa-gyuto is a pretty nice one for a lot less money

Yama in southpark, have you heard of it? yourself?

I actually bought that knife for a cook, for the money its pretty good still looking good after 2 years of use

Tojiro DP is a great knife for what your looking for and it less expensive

Hi my name is Birdie, I been in the restaurant industry(mostly Japanese) for almost 20 years. I didn't realize how much i am in to knives until I stumble here.