Greetings from Romania

[Elyas Liera]

Greetings, aficionados of sharp edges

I'm Elyas, and my culinary journey has led me to this fantastic community in search of the perfect Japanese blade companion to elevate my cooking efficiency. I am nestled in the scenic mountains of Romania, specifically in the city of Brasov, and I've dedicated the past 5 years to achieving harmony in alternative gastronomy.

My culinary endeavors revolve around crafting memorable experiences for private events, ranging from rejuvenating retreats to lively brunches and intimate dinners. Guided by principles that emphasize mindfulness throughout the entire cooking process, from ingredient selection to the energy infused into every creation, I strive to create a culinary experience that goes beyond the plate. My commitment extends to sourcing the most natural, locally grown ingredients and embracing zero-waste practices.

In my culinary adventures across diverse kitchens, I've come to appreciate that every element in the alchemy of cooking plays a crucial role in nourishing not just the body but also the mind and spirit. Consequently, I've become increasingly aware of the quality of the tools I employ in this journey.

And now, I'm on the lookout for a Kiritsuke comrade to join the ranks of the German team of sharpies

It's a pleasure to meet you all, and I'm grateful for the wealth of knowledge shared within this community.

Warm regards,
Elyas

 

[daveb]

Welcome

 

[rickbern]

Nice introduction. Welcome to kkf!

 

[Benuser]

Welcome aboard, Elyas!
Not sure a kiritsuke — single- or double—bevelled?? — will get much use if you're coming from the common Germans. I would first explore your needs and preferences with simple carbon steel gyutos, develop your sharpening and perhaps fine-tune your technique before reaching for a highly specialised tool.

 

[Elyas Liera]

Thank you all for the warm welcome!

Very useful input, Benuser, thank you. It makes a lot of sense to focus first on understanding the wisdom behind the Japanese blades and developing a technique before jumping into the big league. Could any of you kindly suggest a couple of options worth researching? My initial budget hovers around 200-250 euros.

 

[Benuser]

Thank you all for the warm welcome!

Very useful input, Benuser, thank you. It makes a lot of sense to focus first on understanding the wisdom behind the Japanese blades and developing a technique before jumping into the big league. Could any of you kindly suggest a couple of options worth researching? My initial budget hovers around 200-250 euros.

You're most welcome, Elyas. A lot will depend on what you're used to, the techniques you use, how familiar you are with stone sharpening, if you want a Japanese or a Western handle, whether you require a stainless steel, and a lot of other parameters. There is a very useful questionnaire.
Open a new thread in the directory The Kitchen Knife The Kitchen Knife and copy the filled in questionnaire to it.
https://www.kitchenknifeforums.com/threads/new-knife-questionnaire.63548/