johnstoc
Well-Known Member
- Joined
- Sep 2, 2014
- Messages
- 172
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The last 2 years have been a journey into the world of knives and sharpening for me. I've learned a great deal from the community here. Here is a snapshot of where I'm at today:
Gesshin Ginga Gyuto 240mm Stainless
Gesshin Gonbei 180mm Santoku
Mac Pro 8" chef
Tosa? Nakiri in carbon
Tojiro 240mm VG10 gyuto
From before I knew anything:
Gunter Wilhelm 8" chef
Forschner 8" chef
Forschner santoku
Gunter Wilhelm bread knife
Gesshin 400 and 2000
King 1000/6000 combo
Love the hotel pan setup
Gesshin Ginga Gyuto 240mm Stainless
Gesshin Gonbei 180mm Santoku
Mac Pro 8" chef
Tosa? Nakiri in carbon
Tojiro 240mm VG10 gyuto
From before I knew anything:
Gunter Wilhelm 8" chef
Forschner 8" chef
Forschner santoku
Gunter Wilhelm bread knife
Gesshin 400 and 2000
King 1000/6000 combo
Love the hotel pan setup