Greetings. Seemingly small and tight community, thus I figured I would introduce myself and my stable.
Steve Goodson referred me - neat place here.
I raise freshwater fin fish on our ranch in Northern California. The majority of which go out to some of the finest restaurants and chefs in Northern California (SF, Napa, Sacramento, Silicon Valley) and Washington D.C. area. In this line of work, I cut a lot of fish and have been fascinated by my sushi chefs and their use of minimal number of knives to accomplish so much. One of them offered to bring me back a few from Japan and so, my obsession began.
What you see here is my deba, yanagi, and "chef's knife" as well as an old fork I use and my grandpa's steel I like. Usually run with a spoon or fish scaler, tweezers for pin bones, and a piece of wire to obliterate the spinal cavity on fish. The case of course is Steve's magic.
Looking for a smaller knife or two and a nice spoon to round out things...