Hi everyone!
Since I decided that my kitchen knives needed an upgrade, I was looking for information and got good stuff here.
I got myself a Teruyasu Fujiwara Nakiri and Petty, as well as a Tadafusa 240 Gyuto. I would have loved Teruyasus Gyuto, but that was too expensive for now.
I'm a vegetarian, so no meat cutting for me, but I'm always interested in trying new things, new cuts and preparations. I'm looking forward to learning how to sharpen well with Japanese stones (got myself the Kai 300/1000 and the Suehiro Rika for now) and at present, I'm trying to get the Tadafusa thinned down.
Besides that, a big hobby of mine is tea, so if you got any tea-related questions, I probably know the answer. That and my dog
Michael
Since I decided that my kitchen knives needed an upgrade, I was looking for information and got good stuff here.
I got myself a Teruyasu Fujiwara Nakiri and Petty, as well as a Tadafusa 240 Gyuto. I would have loved Teruyasus Gyuto, but that was too expensive for now.
I'm a vegetarian, so no meat cutting for me, but I'm always interested in trying new things, new cuts and preparations. I'm looking forward to learning how to sharpen well with Japanese stones (got myself the Kai 300/1000 and the Suehiro Rika for now) and at present, I'm trying to get the Tadafusa thinned down.
Besides that, a big hobby of mine is tea, so if you got any tea-related questions, I probably know the answer. That and my dog
Michael