I'm a home cook who got into knives and cooking because of an anime show called Shokugeki no Soma (aka Food Wars). I've been picking up Japanese knives since around September, and I got a magnetic knife strip on amazon during black friday, gussied it up a bit with a strip of fabric and some hot glue.
Top to bottom:
suisin carbon petty
suisin 250mm bread knife
suisin Hayate Kizuna 270mm kiritsuke by Keijiro Doi
Kurosaki Aogami Super 210mm gyuto
Masakage Koishi bunka
old French high carbon stainless which was a housewarming gift from my girlfriend's parents, I cleaned it up and sharpened it and it's actually pretty nice. I use it for bones and small jobs when I don't want to clean and oil my carbons.
I've also got a Kurosaki AS Shizuku (Syousin Chiku) santoku on the way from knives and stones, but I'm afraid to bring it home cause my girlfriend already thinks I'm crazy for spending this much on knives. :wink:
Top to bottom:
suisin carbon petty
suisin 250mm bread knife
suisin Hayate Kizuna 270mm kiritsuke by Keijiro Doi
Kurosaki Aogami Super 210mm gyuto
Masakage Koishi bunka
old French high carbon stainless which was a housewarming gift from my girlfriend's parents, I cleaned it up and sharpened it and it's actually pretty nice. I use it for bones and small jobs when I don't want to clean and oil my carbons.
I've also got a Kurosaki AS Shizuku (Syousin Chiku) santoku on the way from knives and stones, but I'm afraid to bring it home cause my girlfriend already thinks I'm crazy for spending this much on knives. :wink: