Recent content by jinjinki

Japanese Knives - by Tokushu Knife
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  1. J

    What is your opinion on using expensive carbon knives in fast paced professional kitchens?

    It really depends on where I work, what kind of cutting board they provide, and how much I trust my coworkers. Most Michelin/fine dining restaurants in NYC provide Asahi rubber cutting boards. So, I often bring Kato, Shig and Jiro knives to work for fun. Also, I usually bring stainless...
  2. J

    SOLD WTS two yo Jiro

    210 !! PM sent
  3. J

    Hello from JC/NYC

    Definitely will try to attend !
  4. J

    Hello from JC/NYC

    Hello. I am a line cook at one of the Michelin restaurants in NYC, and I love knives more than cooking lol I am currently trying to collect Jiro. Hopely, Kippington and Kato in the future. If you are thinking about selling your Jiro, please let me know haha.
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