Iīve been a Chef for 22 years. A knife fan Iīve been for 17 years, which is when I bought six Mac knifes. My first real intro to J-knives. Three of them for home use and three for work. There was two 12,5 cm Pro pettys, two Superior 18 cm chef knives and two 240 cm Pro mighty Macs.
At the time those were thought to be the ''best'' you could get for professional use. (...and theyīre still quite ok IMO. I still have one petty and pro gyuto left). All so there wasnīt much other choices with serious pro knives available at the time. Since then my line up has of course changed over the years. Just to try different things and learn more.
Recently I got interested in buying a pm steel gyuto, which led me to this place. Ultimately I was mostly drawn to Hap40 steel the most. About three weeks ago I finally pulled the trigger on a Kohetsu hap40 240 wa gyuto. So a review could be expected at some point.
Anyway glad to join the likeminded ''wierdos'' here!
All the best to all