Recent content by farinata

I think a 270 is too much knife for me at the moment. I could see why it might benefit me with my work, but I'm going to say no. At my other job, the wooden counter we work on is too narrow, and the chef I work with there uses some strange small Tojiro. This would just be excessive for the days...

Thanks for the early responses! I'll probably make an introduction thread in the other section because so far the forums seems very cool. Not into the HHH idea. It's a little too flashy for me right now (although beautiful). I do already have a ceramic rod - an idahone. I think this is...

-LOCATION -What country are you in? U.S. -KNIFE TYPE -What type of knife are you interested in (e.g., chef’s knife, slicer, boning knife, utility knife, bread knife, paring knife, cleaver)? 240mm Gyuto -Are you right or left handed? Right -Are you interested in a Western...