Hallo from Bergen Norway!

Hallo! I am from Thessaloniki Hellas, living in Bergen Norway.

I am a professional cook, headchef the last two years in a big brasserie.

I love classical cooking, modern as well, but my working situation now, leans towards classical.

I am passionate about my craft, and I feel very happy when it gets elevated to art!

I have a deep love and respect for knives.

I try not to become a knife-nut, but it is so pleasant(and time-space consuming) to use the right knife for the right task - ocassion :biggrin:

Feeling very happy to participate at a knife forum, all of my gratitude to the creators :idea2:

One question please, that burns me inside: If somebody has worked or owened Masahiro Mv-h, Kikuici TKC, and Kikuichi stainless, how would you compare Masahiro to Kikuichis?

Very nice to have found you, happy chef :cheffry:

Yeia sou leventi !

Slash you are amazing! Best welcome ever :angel2:

Your welcome... have fun on kkf!

Velkommen! (Or maybe something close to that?)

Here you Rock !!!

Welcome to KKF.

Welcome

Welcome Chef!

Can't really help with the knife question other than to say that I had a rather inexpensive Kikuichi carbon knife that I was not very impressed with (I realize they make better grades)...you will find much nicer knives around these parts. Please make sure and ask any questions in the main forum.

Cheers!

That Masahiro was one of the first Japanese knives I owned. Got it used but not abused. It was very thin , sharp and quite asymmetrical . I have the Kichuichi Carbon. It is more 50/50, thin, light easy to sharpen, and is the most reactive knife I've owned. I have a Kichuichi Stainless Damascus as well. I loan it out a lot to chef friends who want to try a few knives to compare. It's a fine knife, a little thicker , but not thick by any means , however I believe there are better knives with better steel in it's price range .

velkommen ombord!

Welcome!

Thank you very much Gentlemen, you all very kind and informative

Welcome to the forum!

welcome sir