Rory Shannon
Member
Hi everyone,
I’m not new to knives as I work with them professionally in kitchens everyday. But I must say I am new to quality knives. I used to own a bag full of German steel which for the first part of my career served me well enough. My trusty workhorses were then stolen from me about 7 years ago (from within a professional kitchen!) and I have been using stock knives and beaters ever since vowing to never spend money on them again!
Well that’s all changed in the last year or so. I got tired of using blunt blades so I learned how to sharpen knives correctly on whetstones and I’m a dab hand at getting the worst blade pretty razor sharp if only for all of 20minutes!
So I decided to invest and look into Japanese steel. It’s A BIG world, but I’ve done ok so far and much like everyone seems to be in here, have gotten slightly obsessed.
I have purchased 3 knives for work in the past year and my prep & service game has changed.
I own a:
Masakage Koishi Nakiri AS
Makoto kurosaki Sujihiki 270mm SG2
Moritaka Honesuki 150mm AS
Stones:
Shapton pro 120 & 1k
Naniwa pro 5k
Suehiro Rika 5k
I’m about to buy my first Gyuto for work and possibly a Santoku for home. I’m looking at Konosuke MM & some Ikeda blades for the Gyuto. I joined the forum to learn as much as I can and gain more experience into Japanese Steel.
Nice Meeting you all!
Rory
I’m not new to knives as I work with them professionally in kitchens everyday. But I must say I am new to quality knives. I used to own a bag full of German steel which for the first part of my career served me well enough. My trusty workhorses were then stolen from me about 7 years ago (from within a professional kitchen!) and I have been using stock knives and beaters ever since vowing to never spend money on them again!
Well that’s all changed in the last year or so. I got tired of using blunt blades so I learned how to sharpen knives correctly on whetstones and I’m a dab hand at getting the worst blade pretty razor sharp if only for all of 20minutes!
So I decided to invest and look into Japanese steel. It’s A BIG world, but I’ve done ok so far and much like everyone seems to be in here, have gotten slightly obsessed.
I have purchased 3 knives for work in the past year and my prep & service game has changed.
I own a:
Masakage Koishi Nakiri AS
Makoto kurosaki Sujihiki 270mm SG2
Moritaka Honesuki 150mm AS
Stones:
Shapton pro 120 & 1k
Naniwa pro 5k
Suehiro Rika 5k
I’m about to buy my first Gyuto for work and possibly a Santoku for home. I’m looking at Konosuke MM & some Ikeda blades for the Gyuto. I joined the forum to learn as much as I can and gain more experience into Japanese Steel.
Nice Meeting you all!
Rory
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