Hello!
I've been reading the forums for some time now. I'm a home cook and knife enthusiast. After using a few (Zwilling, Messermeister) German knives for 10 years I've stumbled into Japanese knives and steel. I recently purchased a Takumara R2 150mm petty, which is absurdly thin/sharp, as well as a Misono carbon steel 270mm sujihiki. I also have a few stones (Chosera).
Hoping to learn more and connect with other kitchen knife enthusiasts!
I've been reading the forums for some time now. I'm a home cook and knife enthusiast. After using a few (Zwilling, Messermeister) German knives for 10 years I've stumbled into Japanese knives and steel. I recently purchased a Takumara R2 150mm petty, which is absurdly thin/sharp, as well as a Misono carbon steel 270mm sujihiki. I also have a few stones (Chosera).
Hoping to learn more and connect with other kitchen knife enthusiasts!
