RockyBasel
Help Support Kitchen Knife Forums:
Hi,
Novice home cook, love the japanese art form of knife making due to the purity of purpose and singular focus artisan craftsmanship which is very hard to find in this world in anything pretty much today.
Don't know what I am doing, but am slowly learning from the learned on this site
Novice home cook, love the japanese art form of knife making due to the purity of purpose and singular focus artisan craftsmanship which is very hard to find in this world in anything pretty much today.
Don't know what I am doing, but am slowly learning from the learned on this site
- Location
- Switzerland
- Knives and Stones
- Jiro Gyuto, Heldqvist Gyuto: Dalman integral, Dalman Warikomi, Saji Dama Nakiri, Saji Dama gyoto, Saji Dama Santuko, , Masamoto KS Gyoto, Shigefusa Kitaeji Gyuto Heiji Gyuto, Kiyoshi Kato Gyuto, Togashi-Tosa Honyaki, Togashi-Tosa Gyuto, Takada Na Hamono Gyuto, Kagekiyo Gyuto, Watanabe Pro Nakiri 210, Toyama Nakiri 210, Toyama Damascus, Toyama Stainless blue, Y Tanaka Gyuto, Kaiju blue1, Kono FM blue 1, Yanick Puig Gyuto, Denka 240 Gyuto, shigefusa Kasumi Gyuto, Shig 270 mm Kitaeji Gyuto, Kato WH, Dalman HSS1, Dalman Honyaki, Halcyon Forge Honyaki, Xerses Gyuto, Milan Gravier Gyuto, Marius Smide, Fredrik Spåre, Heldquivst, Catcheside, Smedjaspen
- Gender
- Male
- Occupation
- Business Manager
