Hello everyone,
My knife story is a bit different than most. Im not a pro chef, or a very good home cook (if im honest I actually cook maybe once a week, not a bit fan of cooking, but very much love cutting-so if you have some vegetables to cut-call me up
), but I am very much into japanese kitchen knifes. I got giftet a santoku style knife half a year ago, and got curios, start exploring knifes, which became a bit of obsession of mine. I would like to know as much as possible about this topic, and expans my knife collection.
(Also english is not my fist language, so excuse me for bad grammar)
My knife story is a bit different than most. Im not a pro chef, or a very good home cook (if im honest I actually cook maybe once a week, not a bit fan of cooking, but very much love cutting-so if you have some vegetables to cut-call me up
), but I am very much into japanese kitchen knifes. I got giftet a santoku style knife half a year ago, and got curios, start exploring knifes, which became a bit of obsession of mine. I would like to know as much as possible about this topic, and expans my knife collection. (Also english is not my fist language, so excuse me for bad grammar)
