Im a budding chef. Used to work in kitchens back in Singapore.
Came to NY to study at the CIA.
Basically I am keen to find out more about Japanese knives.
Looking into Yoshihiro knives. I realize that not many people mention about their knives. I see them on Amazon selling and here
Tsujiki Masamoto knives http://www.mtckitchen.com
I do have a carbon steel gyuto, however I realize that whenever I cut acidic foods or onions, the food get this grey staining... is there a way to prevent that?
Or do I just avoid using it all together?