Hello! This will be my first post in years i have been lurking here. I have discovered kkf since around 7 years ago, but only made an account around 5 years go.
Don't really know why I have not posted a thing, but i guess i feel like i might get overly obsessed with knives than i currently am lol.
Currently I'm working in a 1 star michelin
I love the culture. Current rotations are Toyama ss clad 210 (my iron clad 240 is in the drawer, safe and sound from the pro kitchen environment), TF denka 210 gyuto (i won the lotteryof grinds!!) , Toyama 180 nakiri, Isamitsu 210 white 1, Hatsukokoro kurokaze 210, Shibata Kashima 210, Takamura as my beater, Yoshikane SLD santoku 165, Sukenari hap40 petty 165 and a Togashi stainless clad Aogami 1 stored away in my cabinet (felt like it is too pretty and fragile to use in the pro kitchen)
Attached are some of my knives (Isamitsu, TF Denka and its choil, and Hatsukokoro Kurokaze
Have a good day everyone!
Don't really know why I have not posted a thing, but i guess i feel like i might get overly obsessed with knives than i currently am lol.
Currently I'm working in a 1 star michelin
I love the culture. Current rotations are Toyama ss clad 210 (my iron clad 240 is in the drawer, safe and sound from the pro kitchen environment), TF denka 210 gyuto (i won the lotteryof grinds!!) , Toyama 180 nakiri, Isamitsu 210 white 1, Hatsukokoro kurokaze 210, Shibata Kashima 210, Takamura as my beater, Yoshikane SLD santoku 165, Sukenari hap40 petty 165 and a Togashi stainless clad Aogami 1 stored away in my cabinet (felt like it is too pretty and fragile to use in the pro kitchen)
Attached are some of my knives (Isamitsu, TF Denka and its choil, and Hatsukokoro Kurokaze
Have a good day everyone!
