Chutotoro
Well-Known Member
- Joined
- Mar 4, 2011
- Messages
- 45
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Hi,
Im a long time reader, but i havent written so much. I guess its time, hehe Anyway, im 35 years old, working full time as a chef in Gothenburg, Sweden. My main interests are food, knives, photography and computers. The last five or so years i have been testing some diffrent knives and my conclusions are i like to use light, medium long sujihikis for most of my work in the kitchen. The Masamoto KS suji 240mm was my all time fav so far. I just sold it to afford buying some good new knives in stainless/semi stainless though. Just bough the Konosuke HD 270mm gyuto, and now im looking for my main knife, the 240mm suji! Might be custom for the first time in my life... I think this forum is a good place to find out what i want
Im a long time reader, but i havent written so much. I guess its time, hehe Anyway, im 35 years old, working full time as a chef in Gothenburg, Sweden. My main interests are food, knives, photography and computers. The last five or so years i have been testing some diffrent knives and my conclusions are i like to use light, medium long sujihikis for most of my work in the kitchen. The Masamoto KS suji 240mm was my all time fav so far. I just sold it to afford buying some good new knives in stainless/semi stainless though. Just bough the Konosuke HD 270mm gyuto, and now im looking for my main knife, the 240mm suji! Might be custom for the first time in my life... I think this forum is a good place to find out what i want