prep

Hi everybody! Before i get into it, sorry if this is posted in the wrong thread or whatever its called. I haven’t posted beyond my intro, so yeah. Anyway, I am about to start my new job at a pretty legit contemporary steakhouse right near my culinary school. I’ve been looking for a stainless...

I love my Kiwi's but a piece of paper holds an edge longer than them. I have a Takayuki TUS that I love and it's spine is 1.8mm at the widest. It's in need of replacing and I'll most likely just get another one but before doing so I thought I'd see about alternatives. Do you know of any knives...