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I am in! Cheers!

Wow what a generous giveaway! Kudos!

Welcome to kkf fellow Singaporean!

Welcome fellow Singaporean!

Anyone one out there has one to spare? Thks!

Welcome to the forum!

Welcome to the forum! For 150-200 probably you can consider the Carbonext, although they only have it at 240mm

I'm on for one! Wood handle pls though. Thks!

I think this is an extremely good idea. I could contribute to a few recipes and all. Let's get this started!

It is indeed an addictive hobby! Just to ask where did you buy your Kono from? Probably we could find some time and have coffee to chat about knives eh? hahah! doesnt seem like there are many knife enthusiast in singapore. Thank you for the compliment. I did have some thoughts about...

My mentor, who has now retired taught me all the basics from cost cutting to saving every bit of scrap for something, probably that's one of the reasons that I'm pretty comfortable when my current head chef squeezes every single thing out of every ingredient. Also my current head chef makes sure...

Hahah thanks for the warm welcome! Am embracing every moment of it! Sent from my SM-N9005 using Tapatalk

I'm not really interested in titles at the end of the day, what matters most is the pay. I would love to walk out but it's against my principle to just walk out and leave like that. I've also made an unwritten agreement with my head chef that if I were to leave I would give him 2 months notice...

I've had quite a few talks with my head chef about the anger, disappointment, pressure I'm facing. He wants to give me the post but according to him, he says that the owners felt that I was too young and inexperienced to take up a post of a sous chef. To which, I agree to a certain extent as...

I firmly believe in almost every job there would be a certain degree of BS to take, at the end of the day I guess it's a happiness to pay ratio and learning to pay ratio. Imo, tolerance for abuse and bs would somehoe mould me into a better, stronger person. Given if I were my old self 5 years...

Hi all, am here to seek some advise from some of you veterans so here it goes. I am 24 this year and am working for 5 years in the kitchen now. At my current place, I am the unspoken No.2, my post is just a CDP, however due to high staff turnover my place never got a proper Sous Chef, the...

New updates after a long time! Been wanting to upload photos but have been too busy with work. First up the DT ITK in AEB-L! Next up is Catcheside's Mono-Steel Wa-Gyuto! And finally HHH's 240's Gyutos in AEB-L #7 & 8! Again, thanks for viewing!

Welcome to kkf!

Alright I'll throw in one! A new guy in town walks into a bar and notices a large jar filled to the brim with $10 bills. The man approaches the bartender and asks, "What's up with the jar?" "Well, you pay $10, and if you pass three tests, then you get all the money." "What are the three...

Lol, I keep all my knife boxes and also the bubble wrap the is wrapping the knife box in the package. It somehow feels like that they are a pair that cant be separated .