Khaz_Modan
New Member
Hello! I have been reading the forum ever since the pandemic began and realized that I am an avid homecook. My journey has led me to buying some carbon knives and stones (both synthetics and japanese naturals) plus other japanese tools (chisels, kanna & saws) so that I can make my own wa handles and sayas... My interest has led me to improve my knife skills as well as my sharpening and polishing skills, although I am humble enough to know that there is always more to learn. These days I tend to favor gyutos to nakiris or santokus and my most used knives are a 210 Wakui B2 Kurouchi Nashji and a 240 Kurosaki AS Fujin.
