Hi all,
I am a chef at a small bistro in a small town. I've always had a thing for a good knife and I'm glad the obsession brought me here!
Anyways, I'm fairly new to Japanese cutlery so please excuse the occasional newbie question.
There is so much combined knowledge here and I thank all of you for so readily sharing.
Patrick
I am a chef at a small bistro in a small town. I've always had a thing for a good knife and I'm glad the obsession brought me here!
Anyways, I'm fairly new to Japanese cutlery so please excuse the occasional newbie question.
There is so much combined knowledge here and I thank all of you for so readily sharing.
Patrick