I use K. Sabatier high carbon. I used to use many different Japanese styles like folded steel and high carbon but stopped after 12yrs.
nostr:nprofile1qqsgv87msxhqvykpelnncr0h23gra8wcrrlvy3pve26gx2kfpyq772spzemhxue69uhky6t5vdhkjmn9wgh8xmmrd9skcqgewaehxw309ahx7um5wghxsetcdpjhstn0dekxjmn9uwznu4 I’m about to start searching for a set of chef knives. Any recommendations? I work at a steakhouse. Will send fat zaps
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