Greetings and salutations!
My name is Joshua, and I have recently had a revelation regarding kitchen knives, thanks to having recently won a Gahoujin 180mm stainless steel western style santoku on another forum's Breast Cancer Awareness auction (Badger & Blade). The knife was generously donated by Jon and Sara from Japanese Knife Imports (JKI) and has been fitted with beautiful custom English Sycamore scales with pink G-10 liners and custom mosaic pins- and to top it off, the knife was sharpened by Dave Martell. Not only is it one of the most beautiful knives I've ever held, and so thin, but it made all of this past week's storm preparation for myself and my parents a breeze (again no pun intended, and gratefully we dodged the bullet here in Northeast PA).
After using this knife nearly exclusively since receiving it, I mentioned to Dave how my entire outlook on knives has literally changed overnight. Until now I've owned, used, misused and at times, abused a 20+ year old set of Henckels Friodur Ice Hardened kitchen knives - my first and only knife set I've ever owned. This knife seems to be the perfect transition knife from the Henkels I've used for years and the Japanese knives I've watched many a chef use, care for and love.
Now, well, let me just say that it is a brand new world! My keen interest in sharp blades (pardon the pun) has suddenly stretched beyond the bathroom and my straight razors, and into the kitchen where the options, as a neophyte, seem endless and a bit intimidating. Been looking at several chef knife websites (mostly related to Japanese knives/grinds) in an attempt to get my bearings, Dave suggested I stop by KKF to help get the lay of the land. ...after lurking for just 1 day, I am glad I followed his advice!
Just wanted to introduce myself, say hello, and publicly thank Dave, Jon & Sara, and say I am looking forward to learning more than I can even imagine about knives and more!