I'm Robert from New Orleans. I love to cook, but I'm not as good as I wish I was. I love tools, and knives are the best tools there are for cooking, (duh). I'm interested in educating myself as much as possible on the knife subject, so here I am.
Currently I have a Shigeharu 180mm gyoto, and a 160mm usuba, a Masakagi yuri gyoto 210mm, and a bloodroot petty.
I don't need anything else, but I guess it's not about need. I was looking at a kato, or possibly a konesuke, but again, I'm not in need. I guess if something really calls my name, I'll submit, but for now, I'm trying to be good.
The Shigeharus were purchased from my local knife shop. The owners had made a trip tp Japan and bought the knives and had them fo sale in their shop. I would have bought them regardless, but when thy told me the Shigeharu story, that was it.
The Bloodroot is a work of art, as well made as any knife I've ever held. The size of the handle and blade are perfect size and shape, I hope I can get another.
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