Hi all!
Ive been reading posts for about a year now, but Im just finally getting around to posting.
Im a sous chef in portland OR and have been building a collection over the last 5-6 years. Started with a Kurosaki gyuto, and over the years have found an affinity for workhorse blades.
Thanks for all the information!
Ive been reading posts for about a year now, but Im just finally getting around to posting.
Im a sous chef in portland OR and have been building a collection over the last 5-6 years. Started with a Kurosaki gyuto, and over the years have found an affinity for workhorse blades.
Thanks for all the information!