I am glad to have found this forum. I have been using Japanese knives since I first went into Korin in NYC some 20+ years ago. I learned a lot about sharpening form my father in law who was trained in France as a traditional woodworker, and by practicing a lot. I worked in restaurants in my youth, but am now a home chef who makes all kinds of food and enjoys using nice, sharp knives. I have some of the traditional Japanese knives, but also gyuto, petty, etc. I have learned a lot already by browsing all the threads here filled with good info.
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