Long time reader first time posting. Im an executive chef with a serious knife addiction. My work gyuto has been a blazen sg2 240mm for the past deacade and still am amazed every time I resharpen it. Others in the line up: Asai PM Damascus Gyuto 240mm , Asai pm nakiri, asai pm petty, Hattori fh series gyoto, shibata sg2 gyuto 240mm, hattori fh series petty, Misono Swedish Carbon Steel Honesuki 6" , Misono flexible boning 210mm, Mac bread knife, mac damascus gyuto 240mm , and a bunch of random paring and petty that I dont remember what they are. Also have a takeda bunka 180mm in the mail and been looking around for a shibata tank.
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- Thread starter avk210
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