Hi all-
I'm Damon. I'm originally a New Yorker, been in vegas for about 3.5 years now. GM of Blue Ribbon Fried Chicken on the strip.
Have been into Japanese knives for about 12 years. My first was a 210mm Kikuichi which opened my eyes, then a 240mm Misono UX10 which i still love it just doesn't get much use these days. Don't need a huge kit for what we do at BRFC but i carry a Sukenari zdp189 270mm, Jikko white #2 Ktip 210mm gyuto and Anryu damascus honesuki in my work kit.
My favorite knives are a Hinoura tsuchime nakiri, Halcyon forge gyuto and bunka, Kono FM blue #2 240mm, Takayuki Damascus 240mm. Kono FM white #1 just arrived and Shig 180 mirror polished kasumi is inbound. I sharpen with chosera (400>800>2000>snow white 8K). Next steps for me are JNats, but always looking for other interesting knives of course.
Look forward to learning here...
thanks,
Damon
I'm Damon. I'm originally a New Yorker, been in vegas for about 3.5 years now. GM of Blue Ribbon Fried Chicken on the strip.
Have been into Japanese knives for about 12 years. My first was a 210mm Kikuichi which opened my eyes, then a 240mm Misono UX10 which i still love it just doesn't get much use these days. Don't need a huge kit for what we do at BRFC but i carry a Sukenari zdp189 270mm, Jikko white #2 Ktip 210mm gyuto and Anryu damascus honesuki in my work kit.
My favorite knives are a Hinoura tsuchime nakiri, Halcyon forge gyuto and bunka, Kono FM blue #2 240mm, Takayuki Damascus 240mm. Kono FM white #1 just arrived and Shig 180 mirror polished kasumi is inbound. I sharpen with chosera (400>800>2000>snow white 8K). Next steps for me are JNats, but always looking for other interesting knives of course.
Look forward to learning here...
thanks,
Damon
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