Hello everyone

Hi, I'm from Uruguay but living at Buenos Aires, Argentine.

I am pretty new in the knife world, I bought my first Japanese knife a month ago, a Damascus Santoku from Zen-Pou



This week I received my second knife, from the same manufacturer, a Yanagiba



and I have already ordered a new one (and last) from Zen-Pou, a Petty Damascus steel with VG10 core



I love this knifes, and look forward to learn a lot of them in this forum, I hope my next knife (Gyuto or Usuba) will be with your help and guide.

Regards,

JB

Welcome, JB!

Welcome aboard.
Never heard of Zen Pou before, but they look pretty nice.

ecchef said:

Welcome aboard.
Never heard of Zen Pou before, but they look pretty nice.

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I never heard that brand also, I bought them at http://www.japanese-knife-store.com/c-1/c0y3.html

The sharp is excellent (imho).

I'm searching for a Damascus Gyuto 200cm now, any suggestions will be appreciated.

Regards

JB

Foucault said:

I'm searching for a Damascus Gyuto 200cm now, any suggestions will be appreciated.

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Welcome JB, there are a lot of options for gyutos in that size (I imagine you mean 200mm, not cm?). Some options to consider are if you want the Japanese (wa) or western (yo) handles, carbon Damascus, stainless Damascus, stainless Damascus clad carbon core, etc. I'd suggest you fill out the questionnaire:
http://www.kitchenknifeforums.com/s...hich-Knife-Should-I-Buy-quot-Questionnaire-v2
And start a new thread in "the kitchen knife" subforum:
http://www.kitchenknifeforums.com/forumdisplay.php/4-The-Kitchen-Knife

Welcome!

tjangula said:

Welcome JB, there are a lot of options for gyutos in that size (I imagine you mean 200mm, not cm?). Some options to consider are if you want the Japanese (wa) or western (yo) handles, carbon Damascus, stainless Damascus, stainless Damascus clad carbon core, etc. I'd suggest you fill out the questionnaire:
http://www.kitchenknifeforums.com/s...hich-Knife-Should-I-Buy-quot-Questionnaire-v2
And start a new thread in "the kitchen knife" subforum:
http://www.kitchenknifeforums.com/forumdisplay.php/4-The-Kitchen-Knife

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Thanks everybody for the welcomes.

Yes, I mean 200mm, I will fill the questionare, thanks for your guide,

Regards

JB

From one newbie to another welcome. In 3 days I have learned more than 25 years of collecting Chicago Cutlery.Maintaining the walnut handles handle's now will be more fun than work. Love your Japanese knifes. :knife:

I like the looks of that yanagiba!

koikeeper said:

From one newbie to another welcome. In 3 days I have learned more than 25 years of collecting Chicago Cutlery.Maintaining the walnut handles handle's now will be more fun than work. Love your Japanese knifes. :knife:

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I totally agree with you, it is a very good site to learn from real experts, I'm very happy to be here.

ManofTaste said:

I like the looks of that yanagiba!

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Yanagiba is my favourite also, I found only one problem with this knifes, there are so beautiful that I don't want to use them...

This week I bought a new one, I'm still waiting it's arrival, a 240mm Gyuto Knife, from Tojiro, I think this will be my every day knife for cooking.



Regards

JB