I have always been fascinated with cooking since a young age as my mom was a chef as i was growing up. I started my first cooking job when i was 17 in a prep kitchen on Toronto Island, as well as helping my mom do prep for her catering company. I started culinary school in 2011 and bought my first knife set, wustof classics (that they sold in the book store at school). I had no idea at the time there was so many superior knives in that price range when i first bought them. Last year a classmate of mine let me use his knife a Shiki from JCK. After experiencing the difference I knew I had to have a Japanese knife. Bought my first one a Kikuichi in AEB-L wrapped in nickle damascus in November 2012 and since then haven't spent any money on anything else but knives (and booze of course).
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In order from left to right: Wusof pairing, Sugimoto 150mm petty, Sugimoto "CM Nak'kiri", Konosuke HD2 210mm Gyuto, Wustof Classic 9" Cooks Knife, Kikuichi 240mm "Nickle Swedish Warikomi Damascus" Gyuto, Dave Martell 300m Sujihiki.
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In order from left to right: Wusof pairing, Sugimoto 150mm petty, Sugimoto "CM Nak'kiri", Konosuke HD2 210mm Gyuto, Wustof Classic 9" Cooks Knife, Kikuichi 240mm "Nickle Swedish Warikomi Damascus" Gyuto, Dave Martell 300m Sujihiki.
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