line cook from Cleveland but living and working in Pittsburgh. i recently found this forum through hours of mindless knife research. i have been cooking for 9 years and have only recently this past year begun to obsess over the tools of our trade. i want to thank the founders for having a thread to make newcomers feel welcome. i look forward to advice from you knife vets and would be honored to give my feedback where it is wanted.
Kanehiro Gyuto 240mm AS
Takeda Nakiri 165mm AS
Moritaka Petty 130mm AS
Takayuki Grand Chef Hankotsu 150mm
Shun Classic 8" Offset Bread Knife
Global Plating Tongs:razz:
CCK Small Cleaver
Miyabi 7000 D Damascus 8" Chef's Knife
Shun Classic 7" Asian Chef's Knife
Welcome! Nice to see you here.
thanks for the tip on your website. apparently the saya i purchased on chefsknivestogo isn't a fit for my gyuto so i seek your services
Originally Posted by BurkeCutlery
Welcome to the forum Mike.
What kind of restaurant do you work in?
Welcome, nice line up you have there. Are you wanting to upgrade, or just lusting after something new?
Welcome!! I believe that just goes together, no??
Originally Posted by Crothcipt
Welcome and nice kit. What do you sharpen with?