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Geigs
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Knives and Stones
I’m just a home cook that loves knives. I have a Japanese Deba, Petty and Santoku that I purchased about 20 years ago while on holiday in Japan, I have no idea of the makers but the Kanji is still visible if anyone is interested). My main chef knife is a Global G2, which I really don’t like that much as the handle is too narrow, the blade a little short and I find it uncomfortable to use after a few minutes (I have reasonably large hands).
I sharpen on some basic King stones, 1000 and 6000 and strop on plain old leather. Interested in picking up a new Gyuto and a better stone or 2, and am here to ask for advice.
