Dear KKF members,
I am an avid foodie who recently decided to pursue more seriousness in the kitchen, and knife is perhaps the most important tool in the kitchen. I currently have a Shirogami-3 240mm Mt. Fuji Honyaki Gyuto by Ikeda Yoshikazu, a couple of collections from Yu Kurosaki, a Sakai Takayuki Kiritsuke Yanagiba Shirogami-1 by Kenji Togashi and a Sakai Takayuki Kurouchi Gyuto by Itsuo Doi.
I'm looking forward to learn and exchange more experiences in the forum!
I am an avid foodie who recently decided to pursue more seriousness in the kitchen, and knife is perhaps the most important tool in the kitchen. I currently have a Shirogami-3 240mm Mt. Fuji Honyaki Gyuto by Ikeda Yoshikazu, a couple of collections from Yu Kurosaki, a Sakai Takayuki Kiritsuke Yanagiba Shirogami-1 by Kenji Togashi and a Sakai Takayuki Kurouchi Gyuto by Itsuo Doi.
I'm looking forward to learn and exchange more experiences in the forum!