Hey everyone!
I'm from Malaysia. Been cooking French cuisine for ages but transitioned to Japanese omakase a few years back.
Looking to learn more about the knives I use in general as well as expanding my collection.
Hope everyone is keeping well during these crazy times!
I'm from Malaysia. Been cooking French cuisine for ages but transitioned to Japanese omakase a few years back.
Looking to learn more about the knives I use in general as well as expanding my collection.
Hope everyone is keeping well during these crazy times!
