Hi all - Thought I should say hello
Some years back I was forced not to 'waste' a few hundred on some damascus gyuto I was dreaming of, and instead had to settle for an Italian Sanelli and later Globals. Then recently started to work up an interest in knives when prepping for a visit to Japan. Have since been back once, last week. (I wonder why?...) But relatively easy for me, as I work in Seoul and know the place after living in Tokyo 1997-9.
In a few short months I've bought 4 knives, 5 stones, various paraphernalia, and am in the market for a real gyuto. Collection rapidly expanding, but might be hell-to-pay when the missus returns from visiting her folks back home.... Marrying an accountant: probably a double-edged, multiple-bevelled cutting instrument of some kind.
Anyway, I'm not a pro. Have worked in a few kitchens but now just cooking at home. Have picked up some great info here, though at first it was was a bit like, 'Huh, what are they talking about....?' Now recovering from the learning curve.