Recent content by hien

Here is my wall 🫣

Yes. I only take home if i am off next few days I do have designated community boxes for all chefs knives I haven’t lost any knife yet 🤞🏻

Made new shoes for the workhorse 😬

First yanagi. 270 for sure Its best you get used to the yanagi first then go longer. You might find it a bit hard to use first on longer yanagi and end up not using it

I work in high volume restaurant, and i use 80% carbon knives. Prep time is use cheaper carbon, and more expensive carbon knives during service since i know i will be at the same station during service. keep my knives clean all the time help keep the knives stain free

Sold two used knives Buy two plus one 🤦🏻‍♂️🤦🏻‍♂️ I hate myself afterward

First western honyaki sujihiki

sakimaru is harder to use unless you practice correct Japanese technique I have honyaki mizuno sakimaru - ok to use I tried my friend solid vg10 furinkan sakimaru, slightly more curve than mizuno - its my fav I tried dead straight masamoto takohiki- hate it I have ginsan jikko supper curve...

New handle for this beast 390mm

Maybe 30+ 2 bags full in rotation use and some never made to the knife bag to work

Narra 450 sujihiki vs boss yu 450 Both from home butcher

Clean up time

Pink/lavender set this week

Yes it is

Shameless nenox set for the this week service