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My two main knives I keep at work are a Middleton 8” stainless chef, and a Masakage 240 Shimo gyuto. The Middleton has been a great knife, but I have gotten spoiled by the Masakage - how sharp it gets, the edge retention, the thinness and overall performance. The only downside is it does need to...

I am getting the opportunity of a lifetime, in that I am going to be sous for an amazing chef who has been my mentor for the past two years, as she opens her new restaurant. That said, I feel it is time I finally take the leap and purchase my first true J-knife. I've been looking at various...

Just dropping in to say hello. New member, but I've been following the forum for quite awhile. Hope everyone has a great year!