I returned to the forums awhile ago, only to be absent again. I've been really busy at work. I work in a restaurant, and most days I'm doing two jobs at once. Which I don't mind, It makes the day go by faster. I've been helping with a lot of prep, and they want to have me start cooking, which I am hoping happens soon. I took a brief hiatus from cooking, but have recently rediscovered my love of it. I just bought two Japanese knives, slowly I'll expand my set(They aren't cheap so it may take awhile). Here is some pictures for you knife fans on here.
This is my Masakage Yuki Gyuto(Gyuto is a Japanese style Chefs Knive). It's handmade from stainless clad shirogami #2 steel, with a pear skin finish. The blade is about 9.5 inches long.
This is my Anryu petty knife. It's hand made from stainless clad Blue #2 steel, with a hammered finish. The blade is just under 3 inches long
This is a picture of them side by side
This is my Masakage Yuki Gyuto(Gyuto is a Japanese style Chefs Knive). It's handmade from stainless clad shirogami #2 steel, with a pear skin finish. The blade is about 9.5 inches long.
This is my Anryu petty knife. It's hand made from stainless clad Blue #2 steel, with a hammered finish. The blade is just under 3 inches long
This is a picture of them side by side