My first kitchen job was 40yrs ago. When I could afford it I bought myself a set of Henckels 4 Star and added over the years. I've been front and back of the house, management etc. I want to buy a fantastic hand made Japanese knife that I can refine my sharpening skills on and start an endless growth curve toward perfection. I want to fall in love and get married. Blue#2/Aogami Super sort of thing. Looks are not important, just quality. The steel, the way it is worked and the balance of the knife. I use a claw grip. I would like to start with a 210 Gyuto or a Bunka. Takeshi Saji and Yu Kurosaki have caught my eye. Value for the money is important to me. I will also need to purchase stones and some stopps.
I would love to hear suggestions from purists who sharpen their own knives but also kick out a **** TON of food.
Thank you so very much for your thoughtful considerastops.
RV
I would love to hear suggestions from purists who sharpen their own knives but also kick out a **** TON of food.
Thank you so very much for your thoughtful considerastops.
RV