my name is Fabio and I am writing you from Venice, in Italy.
I am, as most of your customers I suppose, passionate about cooking and food. I have been lucky enough to discover about your website while wandering in gourmet forums.
I was (and still am) looking for my first Japanese knife.
I have been always using Wusthof knives, and I must say I am quite happy about their performance - just, sometimes I feel I would like something lighter in weight and sharper in cut - that's exactly when I discovered about japanese gyutos and knives in general.
After browsing your website and reading pieces of information here and there, I have decided to go for a Kikuichi or Masamoto Gyuto... I am still tempted by the carbon steel knives, but I have no idea if I would be "able" to care after them in order to make them not rust.
So, well, I see Kikuichi Gyutos are out of order - my questions for you (there are always questions after such annoying emails, aren't them?
- do you foresee when the Kikuichi Performance TKC 210 and 240 Gyutos will be available?
- do you think that such a choice is appropriate for a japanese knife newbie or would you suggest something different at that pricepoint and knife type?