Hello from California

[sacbee]

Dear knife enthusiast community,

As an active home cook I have collected a significant batterie of knives over the years including a classic Shun block set, several vintage Sabatier carbon steel chef knives, various Victorinox Fibrox knives, and even a couple of Cutco knives.

I spent last week in Tokyo for the first time and fell in love with so many things including chef knives.

I feel for the tourist temptation of bringing home a knife from a cutlery store. I splurged and picked a 300 mm yanagiba honyaki blue #1 made by someone named Minamoto Tadatsuna. It’s a beauty.

I also visited and found two more knives:

1. Gyuto 300 mm yo handle made in Japan by a company Takai Hamono.

2. Yanagiba 270 mm made by Azuma Minamoto.

I’m excited to be here to learn from you and eventually contribute value as well.

Thank you.

 

[daveb]

Welcome

 

[sousme]

Welcome! (Not really my place, new to the forums myself)

I am, however, from the Sacramento area. Nice to have some more locals around!

 

[M1k3]

Welcome from San Pedro!

 

[Genghis_F]

Howdy from Capitola

 

[Qapla']

Welcome. What do you think of the yanagiba's and the 300mm gyuto in use?

 

[KenjiF]

Welcome from LA

 

[drrayeye]

Dear knife enthusiast community,

As an active home cook I have collected a significant batterie of knives over the years including a classic Shun block set, several vintage Sabatier carbon steel chef knives, various Victorinox Fibrox knives, and even a couple of Cutco knives.

I spent last week in Tokyo for the first time and fell in love with so many things including chef knives.

I feel for the tourist temptation of bringing home a knife from a cutlery store. I splurged and picked a 300 mm yanagiba honyaki blue #1 made by someone named Minamoto Tadatsuna. It’s a beauty.

I also visited and found two more knives:

1. Gyuto 300 mm yo handle made in Japan by a company Takai Hamono.

2. Yanagiba 270 mm made by Azuma Minamoto.

I’m excited to be here to learn from you and eventually contribute value as well.

Thank you.

Welcome, when I was in Japan years ago, I was introduced to a nakiri--which eventually helped launch my cooking/cookware/knife hobby--in that order. It seems like your Japanese knife experience may be hinting at a change in cooking interests as well--no?