Hello from Seattle! Transitioning from the Tactical/Custom knife to the Culinary Cutlery world

Always been a fan of sharp things since I was a kid, and fell in love with custom pocket knives (two of my favorite makers are Gerry McGinnis and Tom Krein). Pivoting career from corporate tech to F&B industry (to align with my passion for cooking) and want to pursue kitchen cutlery more seriously.

Originally registered on this forum ages ago when I was looking for a Takeda... now that I know what blade profile I like, I'm ISO a Masamoto 240 or 270. Wish I had bought one back then. Anyhoo, hoping to participate more here! Also, hello to any greater Seattle chefs!

Welcome to the forum. Think there's a couple Masamoto on BST right now.

Welcome to the forums Or....welcome back?

Thank you, tsuriru. I'm digging your customizable Japanese knife experience!

Welcome combaticus.

Tell us about the knives & sharpening gear that you have. Or want.