notontherug
Member
- Joined
- Dec 18, 2016
- Messages
- 19
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Hey everyone. Just checking in to say Hi. I've always been interested in knives and quality steel. I have a small collection of quality hunting knives and EDC knives, and I am an avid home cook and foodie. This is my first real exploration in to quality kitchen knives, aside from a few Shun knives and that I picked up over the years and an old 10" wusthof that was handed down to me.
I've been lingering on forums and reading everything I can read about knives lately and I just made my first purchase the other day. I wanted to purchase a 210 because my wife will be using it as well, and she feels far more comfortable with the 210/8" range than she does with the 240/10" range.
I also wanted a knife with a kurouchi finish. I just love the way they look.
I sharpen my own knives, but I went ahead and ordered some better stones and have been watching plenty of youtube vids in order to brush up on my technique.
My budget was $200. I found a Shiro Kamo AS on CKTG and I ordered it last night. Any thoughts on that knife? Pros, cons, etc?
Thanks everyone
I've been lingering on forums and reading everything I can read about knives lately and I just made my first purchase the other day. I wanted to purchase a 210 because my wife will be using it as well, and she feels far more comfortable with the 210/8" range than she does with the 240/10" range.
I also wanted a knife with a kurouchi finish. I just love the way they look.
I sharpen my own knives, but I went ahead and ordered some better stones and have been watching plenty of youtube vids in order to brush up on my technique.
My budget was $200. I found a Shiro Kamo AS on CKTG and I ordered it last night. Any thoughts on that knife? Pros, cons, etc?
Thanks everyone
