Hello all!
I recently stumbled upon this forum, and thought I'd become a member. I'm fairly new to the world of quality kitchen knives, not a pro cook or a collector, I just like to use proper tools in my kitchen, and like the look and feel of Japanese knives.
I've mostly had midrange european style knives from Zwilling and Fiskars (plus a stainless steel Nakiri from Bunmei, which has served me very well for the better part of 20 years). But earlier this year I came by a knife shop (Foodgear) in Copenhagen, and bought a Kai Shun Classic White Santoku - I know from lurking a bit in this forum that this is not considered the best brand in the world, but I like it - it looks and feels good, holds its edge well (and hasn't chipped yet
).
Since then I bought a petty from Kai Shun as well, and a few other knives:
Early Nature 150 mm petty Shirogami #1 stainless clad. Blade is forged and sharpened in Sakai, handle made by Steffen Jarl from Birch, bog-wood (oak) and brass.
Hatsukokoro Kumokage 210 mm Gyuto Aogami #2 iron clad, walnut handle
Last week I was in Amsterdam and visited Karasu knives, and bought a couple of more knives:
Morihei Munetsugu nakiri
Hitohira+ Kikuchiyo + Kyuzo 210 mm Gyuto
...unfortunately they didn't arrive yet. But when they do, I surely have enough knives and won't need to buy any more
Best regards
Jesper
I recently stumbled upon this forum, and thought I'd become a member. I'm fairly new to the world of quality kitchen knives, not a pro cook or a collector, I just like to use proper tools in my kitchen, and like the look and feel of Japanese knives.
I've mostly had midrange european style knives from Zwilling and Fiskars (plus a stainless steel Nakiri from Bunmei, which has served me very well for the better part of 20 years). But earlier this year I came by a knife shop (Foodgear) in Copenhagen, and bought a Kai Shun Classic White Santoku - I know from lurking a bit in this forum that this is not considered the best brand in the world, but I like it - it looks and feels good, holds its edge well (and hasn't chipped yet
).Since then I bought a petty from Kai Shun as well, and a few other knives:
Early Nature 150 mm petty Shirogami #1 stainless clad. Blade is forged and sharpened in Sakai, handle made by Steffen Jarl from Birch, bog-wood (oak) and brass.
Hatsukokoro Kumokage 210 mm Gyuto Aogami #2 iron clad, walnut handle
Last week I was in Amsterdam and visited Karasu knives, and bought a couple of more knives:
Morihei Munetsugu nakiri
Hitohira+ Kikuchiyo + Kyuzo 210 mm Gyuto
...unfortunately they didn't arrive yet. But when they do, I surely have enough knives and won't need to buy any more
Best regards
Jesper
