Erlonmuhskrimp
New Member
I’ve been a lurker here for quite a while and figured I should just sign up since I’ll actually learn more by engaging. Already learned a ton from the various reviews and videos here, ranging from knife/stone recommendations to tips about sharpening.
I’m a home cook doing nothing fancy but I cook as much as I can. I’ve only been exposed to thin BTE Japanese knives after moving from wusthof/shun knives I used before getting into this hobby. Currently using 3 gyutos, all 240mm:
Nakagawa/Myojin Blue 1
Hado Junpaku White 1
Shibata Koutetsu
Thanks!
I’m a home cook doing nothing fancy but I cook as much as I can. I’ve only been exposed to thin BTE Japanese knives after moving from wusthof/shun knives I used before getting into this hobby. Currently using 3 gyutos, all 240mm:
Nakagawa/Myojin Blue 1
Hado Junpaku White 1
Shibata Koutetsu
Thanks!
