I've been lurking on the forum for 4 months now checking the buy/sell section every time I am going to work, feeling bad that I don't have enough money to spend!
I have been working as a chef for almost 7 years now, and I love buying knives, even though I end up getting mainly gyuotos... Still need to get a decent/pricey one as the most expensive one I have is a hiromoto 240mm...
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If you're going through hell, keep going.
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Twitter: @PeterDaEater
Welcome! What's don't you like about your Hiromoto? (Oops . . . maybe you should fill out the questionnaire if you want to answer that.)
I don't have any issues with it, other than that the blade is at 60/40 grind I think (if that's the right terminology) and I use an edge pro to sharpen it so I have forced my edge on it after few months. Also the cladding on the left side seems to be a bit stronger and I would prefer a Japanese handle on it
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