Hi everyone!
Been a long time lurker and finally decided to join the forums. I’m from Singapore and a home cook. Been fascinated by sharp knives for as long as I can remember.
So up till a couple of years back, I have been using cheap knives and at one point I snapped and decided to research on sharp knives. Then I found a couple of resources online and started getting into knives of harder steel. First decent knife I got was MAC TH-80 (the chef knife without the bolster) which was way better than what I was used to but somehow I was not completely satisfied.
Then I found JKI. Love Jon’s videos and really love the Gesshin Ginga on first sight, and I caved and got the 240mm Gyuto stainless both in yo and wa handle. Love them both! Jon’s customer service was impeccable. Will definitely return for future purchases.
Now I am just trying to brush up on my knife sharpening skills and likely to go down the rabbit hole in knife collecting.
Nice to finally be part of this group and a chance to learn from you all!
Been a long time lurker and finally decided to join the forums. I’m from Singapore and a home cook. Been fascinated by sharp knives for as long as I can remember.
So up till a couple of years back, I have been using cheap knives and at one point I snapped and decided to research on sharp knives. Then I found a couple of resources online and started getting into knives of harder steel. First decent knife I got was MAC TH-80 (the chef knife without the bolster) which was way better than what I was used to but somehow I was not completely satisfied.
Then I found JKI. Love Jon’s videos and really love the Gesshin Ginga on first sight, and I caved and got the 240mm Gyuto stainless both in yo and wa handle. Love them both! Jon’s customer service was impeccable. Will definitely return for future purchases.
Now I am just trying to brush up on my knife sharpening skills and likely to go down the rabbit hole in knife collecting.
Nice to finally be part of this group and a chance to learn from you all!
