AnxiousCowboy
Well-Known Member
- Joined
- May 16, 2011
- Messages
- 201
- Reaction score
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Just found out about here while reading some threads at knifeforums. I am currently a chef di partie at the oldest french restaurant in Manhattan. And I am currently building a set of handles and sayas for my main work knives which include:
Masamoto yanagi
suisin usuba
and masamoto 240mm gyuto
I <3 white steel!
Masamoto yanagi
suisin usuba
and masamoto 240mm gyuto
I <3 white steel!