canadianknives
Member
Hello,
I've been reading the forums and learning about kitchen knives for sometime now. I'm a home cook and knife enthusiast. After using a few western style german knives for 4 years I've stumbled into Japanese style knives and steel. I recently purchased a Masakage Shimo Santoku 165mm, which is absurdly thin/sharp, compared to western knives. I also have a few stones (Naniwa Chosera, Atoma Diamond, Poltava CBN / Venev Diamond Resin).
Hoping to learn more and connect with other kitchen knife enthusiasts!
I've been reading the forums and learning about kitchen knives for sometime now. I'm a home cook and knife enthusiast. After using a few western style german knives for 4 years I've stumbled into Japanese style knives and steel. I recently purchased a Masakage Shimo Santoku 165mm, which is absurdly thin/sharp, compared to western knives. I also have a few stones (Naniwa Chosera, Atoma Diamond, Poltava CBN / Venev Diamond Resin).
Hoping to learn more and connect with other kitchen knife enthusiasts!