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Got to try my new ryusen 270 that i got from @daddy yo yo this past week and I'm impressed so far. Handled everything i threw at it verry well, though I don't know how i feel about the upswept (overground?) Heel but that will be fixed soon enough. The weight (305g) and thinness behind the...

Definently don't underestimate the misono. That knife is incredibly capable (especially after a little thining) and once you have a solid patina on it it's pretty much indestructible. It's probably not the best at any one thing and it doesn't have the same romanticism as a hand forged knife but...

Just get a knife from @MSicardCutlery Got a 200 gyuto in magnacut from him a few months ago and after a little thinning that thing glides through beets like nothing else i have. *>100 kg of beets were harmed in the making of this post*

Reading through this thead got me all exited about cleavers again. My suien has kinda fallen by the wayside since i started working proffessionaly but spent about an hour thinning it and can safely say it's gonna get more use moving forward. I'm very pleased with how it turned out for my first...

Been browsing the forums and enjoying the wealth of information here off and on for years and finally decided to create an account. I just started my career as a pro cook and am looking forward to the many nerdy discussions to be had here :)