lachance89
Member
- Joined
- Jul 6, 2015
- Messages
- 22
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Hi,
My name is Felix i'm from Quebec, Canada and i'm fairly new to this never ending world of japanese blades. I've been thinking about buying me a good chef knife for about three years and over the last weeks i've been looking over forums and distributors to get the basics of it. I think i finally made a choice about my first gyuto and i was thinking about a 240mm konosuke fujiyama in wheter blue or white steel. The look is classic and the blade is not too thin at the pinch grip wich allows to get a solid feel. So if you guys want to get rid of one these, here i am.
Thanks,
Felix
My name is Felix i'm from Quebec, Canada and i'm fairly new to this never ending world of japanese blades. I've been thinking about buying me a good chef knife for about three years and over the last weeks i've been looking over forums and distributors to get the basics of it. I think i finally made a choice about my first gyuto and i was thinking about a 240mm konosuke fujiyama in wheter blue or white steel. The look is classic and the blade is not too thin at the pinch grip wich allows to get a solid feel. So if you guys want to get rid of one these, here i am.
Thanks,
Felix