More or less what the title says. Line cook with a fine dining background currently working out in Colorado. I enjoy using nice tools for work and occasionally spend money to make that happen. I like tall knives and relatively non-reactive steels that feel nice to sharpen. Daily driver is a 210 Masashi Koi and its just about perfect in every way. Recently picked up a Yoshikane SKD santoku for an on line knife, not sure how I feel about it. Cutting performance is phenomenal but the heat treatment feels a bit hard and brittle for what I use it for. We'll see what I think after a few sharpens. Gesshin stainless 150 petty for small tasks. Down the road looking for a 240ish laser and a thinner petty. Looking forward to being around here more!