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This is a Takeda honesuki I just got that’s supposed to be 50/50.

Yeah that’s an expensive neighborhood. I’m in Linden Hills on the other side of Lake Calhoun not too far from there.

First 3 I think in 2015 Kikuichi molybdenum 240 Gyuto Wanted a J-knife but didn’t want to order one online. My local store had a limited selection and this one felt right for me. Akifusa PM 210 Gyuto Wanted a smaller line type knife with harder steel JCK Carbonext 150 Petty Wanted a petty and...

Just the usuba, deba, & honesuki. Will probably add a smaller deba and a yanagiba in the near future

That’s a custom that was gifted to me recently. I don’t really know a lot about it, but it’s beautiful. The maker is in Idaho and relatively new to knife making from my understanding. It’s about 240mm & single bevel with a burl handle and Damascus style blade. I couldn’t find out exactly what...

Hey, I’m a “pro” cook in Minneapolis who’s been reading KKF for a while and appreciative of the knowledge you guys share. Here’s my current kitchen knives!