Hello from Canada

[Superdev88]

Hello all! I’ve been off and on in the food service industry for 14+ years. It wasn’t up until about 2 years ago when I really started collecting higher end knives and becoming a knife hobbyist.

I also have a home business where I do leatherwork and can make nice leather sayas!

 

[HumbleHomeCook]

Welcome.

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

 

[Qapla']

Welcome eh/Bienvenue han. What kinds of knives do you currently use?

 

[Superdev88]

Welcome eh/Bienvenue han. What kinds of knives do you currently use?

Ryusen - blazen gyuto 210 for most of my home preparations

I recently left a butcher position in which I was using a Kato yoshimi 150mmAO super butcher knife, Goko Hamano nashiji honesuki, a 10 inch victorinox butcher knife with granton edge, 9 inch victorinox breaking knife, 6 inch victorinox boning knife. I was also using a 250mm hatsukukorro blue #2 kurouchi Damascus sujihiki.

I moved and switched jobs and got back in the kitchen where I’m mostly using a 230mm Matt migaki nigara, and a SG2 yu kurosaki senko nakiri. I have a 12 year old shun classic (thick behind the edge) that I use to cut through things that may Damage my other knives.

 

[Tomas Randa]

Pretty sus