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if somebody knows where it comes from and what steel it is, i'd be happy. offered to a friend of mine.

Hello everybody, im looking for hiromoto AS sujihiki and nakiri, preferably in original condition as i wish to thin and etch myself. eventually can trade for one of these i'm letting go: Misono moly suji 300mm Misono moly honesuki 150mm Gekko damascus vg10 nakiri Gekko damascus vg10...

hello! i found in a old case the knife my wife's grandfather used. it might have been homemade by him (there was a lot of old files, chisels, and wood tools in that box too) it was full of rust and in very bad shape. i took out wooden handle (not full tang, cracked) and grinded it with...

hello, i found on the website of one of my favourites edc maker a line of pro tools, high priced and with a "new type of steel" "enriched in nitrogen" which promesses ease of sharpening and strong rust resistance (stainless steel officially) i wondered if anyone had one of these in hand and...

hello! heres my actual roll.

myself: i like and own clement "jerez" shoes , very nice grip and composite hardening makes for the lightest and safest shoes i have ever used. i highly recommand them. as a vest, i have a few Bragard but as they are way too expensive (the good ones) i've switched to clement vests too. ive 2...

Hello, unfortunately, my dad went upstairs lastyear. he had been a great asset our profession: graduated of lausanne, he was notorious for some (re)openings (le boeuf sur le toit, and many others, working with very great chefs I won't name in the 80's. he left me a case with deglons and...

hello folks, i'm 30, having started and learned in regular french high end restaurants, then managed some collective restaurants, and ended making a big brasserie project happen in belgium as an head advisor and as a chef for a private investor. professionaly wise, i highly respect knives...