Hey guys, glad to become a member of this nice community.
I'm french and studied cooking for 5 years but in the end I decided against cooking professionaly because it was too much stress for me, instead I enjoy doing it a lot at home.
I bought my first knife two years ago, a Takamura gyuto 210 VG10 and fell in the rabbit hole hard.
I now own 3 hados :
- Santoku Urushi white #1
- Nakiri blue 1 damascus (that I intend to sell / trade)
- Petty junpaku in white #1
I also bought a Yoshikane 240 gyuto in white #2 and a Mazaki 210 in white #2 aswell.
My last acquisition is a Deba because I want to improve my fileting game!
State of the collection :
I'm french and studied cooking for 5 years but in the end I decided against cooking professionaly because it was too much stress for me, instead I enjoy doing it a lot at home.
I bought my first knife two years ago, a Takamura gyuto 210 VG10 and fell in the rabbit hole hard.
I now own 3 hados :
- Santoku Urushi white #1
- Nakiri blue 1 damascus (that I intend to sell / trade)
- Petty junpaku in white #1
I also bought a Yoshikane 240 gyuto in white #2 and a Mazaki 210 in white #2 aswell.
My last acquisition is a Deba because I want to improve my fileting game!
State of the collection :