Hi fellow knife-knuts, I have been lurking here for a while and thought I should go ahead and introduce myself. I was attending uni for photo-journalism, but left a few years ago to pursue my passion for Japanese food. I have not been in a professional kitchen yet because the money is better doing what I currently do, and any local restaurants I have talked to won't consider hiring me because they can pay the illegal immigrants less than minimum wage (they have all actually told me this is why). I am hoping that I can find a Japanese restaurant to start training in before the end of this year.
My current kit:
Doi Keijiro Kiritsuke 270mm
Tanaka Blue2 Damascus Nakiri 165mm
Tanaka Blue2 Damascus Petty 160mm
Many more soon.
I have been sharpening on Chosera 1k, 3k, 5k, Dmt coarse, Takashima Awasedo.