namerehwemos
New Member
- Joined
- Dec 30, 2017
- Messages
- 3
- Reaction score
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I am a chef for 45 years now. I enjoy using vintage knives rather than new ones. I'd rather have an old wooden beaten up thing that has stories to tell than a new polished knife. I'm joining the forum because I have a question about a knife that was given to me by an excellent Japaense chef during the early 1980's.
