Silver
Senior Cook
I've been relatively dormant on here over the past few years as I got busy with opening my law practice and trying to keep up with life. I'm still cooking, still love cooking, and am even taking classes now!
Given that I maintained my love for cooking, I've decided to update my knife selection and went with the following:
Hattori HD-08 240mm gyuto for my main
Kagayaki VG-10 KV-2 150mm petty for my main secondary knife (I've always enjoyed using a 6" utility knife for smaller jobs...just a preference)
Tojiro DP Damascus 165mm santoku for my wife (another thing that's changed since I was frequenting these parts...same girl...just the title's changed)
Hattori FH-13C 270mm sujihiki for all of my slicing needs (this one's on it's way and I can't wait....I love cutting up a good roast!)
I've also gathered a few other tidbits to help including a 10" Forschner Fibrox bread knife, some Forschner parers, some Chosera whetstones for sharpening, and a Saber Knives knife bag to carry stuff in when I'm going to class, etc.
All in all, I'm pretty happy! Lots of good chopping, slicing, and dicing in my future!
Given that I maintained my love for cooking, I've decided to update my knife selection and went with the following:
Hattori HD-08 240mm gyuto for my main
Kagayaki VG-10 KV-2 150mm petty for my main secondary knife (I've always enjoyed using a 6" utility knife for smaller jobs...just a preference)
Tojiro DP Damascus 165mm santoku for my wife (another thing that's changed since I was frequenting these parts...same girl...just the title's changed)
Hattori FH-13C 270mm sujihiki for all of my slicing needs (this one's on it's way and I can't wait....I love cutting up a good roast!)
I've also gathered a few other tidbits to help including a 10" Forschner Fibrox bread knife, some Forschner parers, some Chosera whetstones for sharpening, and a Saber Knives knife bag to carry stuff in when I'm going to class, etc.
All in all, I'm pretty happy! Lots of good chopping, slicing, and dicing in my future!