Newbie Checkinig in from the great north.

So a quick intro, I am a hobbyist, early twenties, newly started an MBA so I am in university, I have always been an avid cook, I like to be adventurous. Recently bought a few higher end (not by Japanese knife standards) knives at knife wear in Edmonton, fell in love. Currently own a 165 mm Nakiri, 210 mm Gyuto and a 100, 110 mm Deba (was going to buy a petty, but as i mainly wanted this knife for garlic and herbs it felt better). I have recently decided in the coming months, I would like to buy a Yanagiba and a Honesuki, which in my research lead me here, as of all the forums I have visited you seemed the most approachable and civilized, I decided to join, so in the coming months and years I hope to learn as much as possible, about the rather confusing world of knives.

Best Regards,
Evan

Welcome to KKF!

You can use it however you want but, just so you know, the Deba is a design intended for breaking down fish.

Welcome Evan! BTW, mostly approachable and usually civilized

Sounds like you're off to a fine start, but we'll need to help you find something else to cut with that deba

Cheers

I should note my knives are all double bevel. As it stands now my other knives are all hand forged by what I presume to be an artisinal American maater knifesmith cuisinart. Lol. Other than the breadknife I don't really use them much anymore.

Well fine then. :clown:

Welcome!

Welcome Evan, ahh yes the Artisanal American Mastersmith Cuisinart!
Love that guy!
Welcome aboard.

Good day, Evan, and welcome!

Welcome aboard!

Welcome!

Welcome!