Because of spammers we had to make a new sign up usergroup to pass through that restricts permissions. Just make 3 posts and you'll be upgraded to the next level group which allows normal permissions. Sorry for the inconvenience.
I'm an extraordinarily avid home cook and knife nerd -- clearly not at the level of many here, but I love cooking, and I love the knives themselves.
Global, Heiji 180mm nakiri, 1950s Sabatier 4-star Elephant, Misono santoku with grantons, ??? damascus honesuki (purchased in Kappabashi in Tokyo), Global cheese knife, Henckels boning knife, ??? carbon petty (purchased from L'Emoleur in Montreal), Henckels petty, scissors
I'd like to replace the Global with a proper sujihiki (I love the more French shape) and the two Henckels with... well, something else. My wife uses the tiny Henckels, but otherwise I prefer the honesuki for boning tasks.