Welcome To Chefknivestogo Forums! Introduce Yourself!

[transmaster]

Greetings everyone. I grew up with a dad who was in the US Navy. I was eating Chinese, both the regional actual Chinese dishes and their American versions long before I had my first hamburger. I got strange looks as a teenager when I used Chopsticks to eat with, and I use them to this day. Perfer the Chinese style over Japanese, and I hate the Korean metal ones, love the Korean spoon. I have used Chinese and Japanese style kitchen knives for about 40 Years. Have a chef's carrying case full of such knifes. I don't like putting them in drawers. My single favorite style is the Nakiri. I get looked at when I slice tomatoes in transparent slices with a Yanagiba.

[taz575]

Welcome to the club of getting strange looks from people when we play with the knives and get stupid thin slices! LOL!

[garchtoto]

Hi Everyone! Long time lurker, first time posting! I'm have been more involved in the Reddit subreddit but figured I'd try to be involved in the forum.
I'm not a professional cook but definitely enjoy using really awesome knives during meal prep. I got into Japanese knives a little after the pandemic and I've been hooked ever since. So far, my favorite type of knife profile has been a bunka. I feel like it's the shape that I am the most comfortable with. Looking forward to get to know you all much better and be involved in this awesome community!

[ronnie_suburban]

Hi Everyone! Long time lurker, first time posting! I'm have been more involved in the Reddit subreddit but figured I'd try to be involved in the forum.
I'm not a professional cook but definitely enjoy using really awesome knives during meal prep. I got into Japanese knives a little after the pandemic and I've been hooked ever since. So far, my favorite type of knife profile has been a bunka. I feel like it's the shape that I am the most comfortable with. Looking forward to get to know you all much better and be involved in this awesome community!

Welcome aboard!

[telda13]

Hi everyone,
I just wanted to introduce myself. I got my first Japanese knife about a year ago. Been slowly down the rabbit hole since. I never thought that I would ever want/need a single bevel knife, but here I am with a usuba and yanagiba.

[ronnie_suburban]

Hi everyone,
I just wanted to introduce myself. I got my first Japanese knife about a year ago. Been slowly down the rabbit hole since. I never thought that I would ever want/need a single bevel knife, but here I am with a usuba and yanagiba.

Yeah, it's a slippery slope! Welcome aboard!

[trancher]

Welcome, telda13!

[garchtoto]

Hi everyone,
I just wanted to introduce myself. I got my first Japanese knife about a year ago. Been slowly down the rabbit hole since. I never thought that I would ever want/need a single bevel knife, but here I am with a usuba and yanagiba.

Welcome!!

[K.Kostantis]

Hi, my name is Kostantis but people call me Ko.

I'm a professional cook with a knife addiction.

Currently into Aogami Super.

[ronnie_suburban]

Hi, my name is Kostantis but people call me Ko.

I'm a professional cook with a knife addiction.

Currently into Aogami Super.

Welcome, Ko!

[garchtoto]

Hi, my name is Kostantis but people call me Ko.

I'm a professional cook with a knife addiction.

Currently into Aogami Super.

Welcome Ko!!

[TheLegalRazor]

Hi, my name is Kostantis but people call me Ko.

I'm a professional cook with a knife addiction.

Currently into Aogami Super.

Welcome, Ko. I always enjoy reading the perspective of professional cooks regarding knives.