Wa-Luigi
Member
Hello, I'm a sous chef at a michelin star restaurant in the states. After stumbling across this forum many a times, I am joining mainly in order to participate in knife selling/purchasing but am seeing all the other neat threads this forum has to offer. I have too many already (Watanabe, Moritaka, Takeda, etc) but always can do with a few more (looking at you masamoto, shig, and toyama). Look forward to it all.
