Howdy folks. New in town here - over the past few years I've been researching and building a small collection of Japanese knives.
I'm a home cook for my family and worked in restaurants through highschool and college BOH + FOH, but never in a serious way like I imagine many of you do. I enjoy learning about smiths and sharpeners and my collection is growing much faster than I ever imagined.
Current lineup:
I'm a home cook for my family and worked in restaurants through highschool and college BOH + FOH, but never in a serious way like I imagine many of you do. I enjoy learning about smiths and sharpeners and my collection is growing much faster than I ever imagined.
Current lineup:
- Matsubara B2 Nashiji Tall Petty 130mm
- Tsunehisa AS Bunka 170mm
- Gesshin Stainless Gyuto, 210mm
- OUL Sakai White #1 Gyuto 180mm
- Yoshikane SKD k-tip 210mm gyuto
- Mazaki W2 Kuro Nasiji 240mm Gyuto
- Fujiwara FKH Carbon Gyuto 270mm
- Wustoff classic nakiri / slicing knives (I'll probably sell these as I don't touch them much)
- In the mail: Hado Kijir0 Ginsan 240mm ktip gyuto + Kyohei Shindo 210mm gyuto
