hey yall, i am a line cook from chicago, love chopping and eating veggies and hate capital letters. here is what i carry in my knife roll, mac 135 petty, opinel carbon paring (new, haven't used yet), pallares petty/steak knife?, kohetsu blue 2 nakiri, hitohira skr 150 petty, tojiro bread knife, fujiwara 240 carbon gyuto.
