Eugene Kim Sung
New Member
New to the forums. As a home cook historically the best knife I've owned is a shun kaji line of chef's knife, filet knife and slicer...
Little did I know that shun is basically shunned in the knife world. I did pick up a tsukiji masamoto yanagiba which I use for fish/meats while I was in Japan.
I also use whetstones to sharpen my knives using youtube as a learning method as I didn't have a reliable sharpener service in the area.
Looking to learn more as I really love cooking and take pride in my knife skills!
Little did I know that shun is basically shunned in the knife world. I did pick up a tsukiji masamoto yanagiba which I use for fish/meats while I was in Japan.
I also use whetstones to sharpen my knives using youtube as a learning method as I didn't have a reliable sharpener service in the area.
Looking to learn more as I really love cooking and take pride in my knife skills!
