Anybody else here reading the David Chang rag? Issue 1 dedicated to ramen was pretty damn good, then issue 2 sucked somewhat even though there was a relatively intelligent article on Japanese single bevel knives.
Then comes #3, which is probably the best one so far! Dedicated to chefs and cooks, with cool articles about people cooking in really interesting locales.
What really caught my eye, though, was the knives photographed on the back cover. The mag says "back cover knives courtesy of Matthew Rudofker." I wonder if he is a member here? The impressive photo includes Rader, Fowler, Shigefusa and Kramer gyutos, a Takeda deba, Misono hankotsu and more. A very serious collection!
Edit: I just Googled his name and he is the sous chef at Momofuku Ssam Bar in NYC.