PietHof
Member
Hello all,
My name is Pieter; I am (please don't kill me) a home cook and Japanese knife collector. I have been collecting knives for about 4 years now.
Sharpening is my favourite calming thing to do. I bought my first natural stone 2 months ago, and I love it for finishing.
I am married with 2 young children, so I cannot sharpen as much as I like--but I get to use my knives a lot cooking dinner!
My favourites:
300mm Sakai Kikumori Sakimaru
270mm Takada No Hamono Suiboku (white)
240mm takada No Hamono Suiboku (blue)
Large Takeda Nakiri
Medium Takeda Gyuto
210mm Kurosaki Shizuku Gyuto (R2)
160mm Shigeki Tanaka Nakiri (R2 damascus)
135mm Shibata Kotetsu Ko-bunka (R2)
130mm Kurosaki Fuijin Petty (Aogami Super)
90mm Shibata Kotetsu Petty (R2)
...and more!!
Best!
My name is Pieter; I am (please don't kill me) a home cook and Japanese knife collector. I have been collecting knives for about 4 years now.
Sharpening is my favourite calming thing to do. I bought my first natural stone 2 months ago, and I love it for finishing.
I am married with 2 young children, so I cannot sharpen as much as I like--but I get to use my knives a lot cooking dinner!
My favourites:
300mm Sakai Kikumori Sakimaru
270mm Takada No Hamono Suiboku (white)
240mm takada No Hamono Suiboku (blue)
Large Takeda Nakiri
Medium Takeda Gyuto
210mm Kurosaki Shizuku Gyuto (R2)
160mm Shigeki Tanaka Nakiri (R2 damascus)
135mm Shibata Kotetsu Ko-bunka (R2)
130mm Kurosaki Fuijin Petty (Aogami Super)
90mm Shibata Kotetsu Petty (R2)
...and more!!
Best!