Hi everyone, what a great forum! I'm a home cook, and while I don't *need* Japanese knives with hundreds of years of heritage and edges that will frighten the daylights out of any vegetable it goes near, I do appreciate the quality and craftsmanship that goes into them. Functional art really.
So far I have a Fernandez petty, a Konosuke HD 270 which could double as a sword for when I need one of them, and I just scoooooped a Marko practice gyuto in the Buy/Sell/Trade thread. Next stop, better stones!