Hello Everyone!

[Burghound]

New here obviously but I've read enough to realize, and appreciate, the incredible depth of knowledge many members of KKF not only have, but share. I am a long-time amateur chef of no particular aptitude except that I like my own cooking! I also have a life-long affection for wine, which is an obvious adjunct and complement to my puttering about in the kitchen. I spend about half the year in France and while I've met a few people who have interest in high-end knives there, it's more limited than you might think. As to my knives, I have a pretty wide selection of primarily Japanese blades, most of them from T. Fujiwara, Toyama, Munetoshi and Shigefusa as I love the cutting feel. I have a number of others that I use from time to time (Nigara, I. Doi, Masamoto, Kotetsu and T. Hinoura) plus a few others that I rarely break out; really sharp but a bit soulless if you know what I mean.

Anyway, I'm happy to find a forum to share and learn! Thanks in advance.

 

[HumbleHomeCook]

Welcome.

We have some French-based makers on the forum. @HSC /// Knives and @milangravier among them.

Be sure to browse the forum sticky threads for useful information.

 

[plantgainz]

Lots of Sanjo porn there Welcome!

 

[Qapla']

Welcome. Which Shigefusa's and which Itsuo Doi's do you use?

 

[Burghound]

Thanks, very kind of you! As to your question, I have a 300mm yani and a 210mm gyuto from Shige while the Doi is a 225mm gyuto. The Doi is a beast and while I hesitate to call it a beater, and I certainly don't treat it as such, it's certainly a powerful 'take no prisoner's' knife. The two Shig's are all about finesse and while delicate would be too strong, they're far more refined. Each has their purpose, which is as it should be. I would add that all three are very reactive so a constant wipe down when using them is important.

 

[shoestring]

Welcome