Hellow all, My name is Tahoma I’m new here and to forums in general, but more and more my google searches keep pointing me to threads here.
I work as a freelance chef in NYC and I am a new knife maker.
Here because I am interested in knowing more about Japanese kitchen knives.
Some next goals for me include SS San mai, and starting to try and think in Millimeters so I can keep up with the conversation here lol.
Not a colector but do own a few, although perhaps not of the caliber some of you are acostome.
My work knives for the last few years from top to bottom,
Masanobu, Togiharu, Glestain, Mac, Misono.
Looking forward so much to being here thank you all!!
I work as a freelance chef in NYC and I am a new knife maker.
Here because I am interested in knowing more about Japanese kitchen knives.
Some next goals for me include SS San mai, and starting to try and think in Millimeters so I can keep up with the conversation here lol.
Not a colector but do own a few, although perhaps not of the caliber some of you are acostome.
My work knives for the last few years from top to bottom,
Masanobu, Togiharu, Glestain, Mac, Misono.
Looking forward so much to being here thank you all!!
Last edited:
