The workhorse in my knife roll
Just a little tour of my knife roll featuring my knives made in Seki Japan.
If you think these knives look brand new, you would be wrong. These super sturdy knives have been serving me well for over 10000 chops a day for several years!
Pulling my Santoku out for use…
I believe everyone should have at least a good chefs knife, paring knife, filleting/boning knife and a good bread knife. Although there are many different brands and price points of knives, remember you get what you pay for!
And truth be told, I do have a vast knife collection, and have a selection of super expensive, custom and hand crafted Japanese masterpieces which I love! But I rarely pull them out for use these days as high carbon knives require a lot of maintenance and care. And they are just too damn pretty..lol