You are currently viewing our boards as a guest, which gives you limited access to view most discussions and access our other features. By joining our free community, you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content, and access many other special features. In addition, registered members also see less advertisements. Registration is fast, simple, and absolutely free, so please, join our community today!
I have the hiromoto it's a nice knife i use it mostly to cut chicken breast or thigh Fillets, its very light . I also have the kanehiro but a nakiri excellent knife . I think Mark mentioned that the Kohetsu petty,s were due soon so it might be worth holding of the for these.
Users browsing this forum: No registered users and 5 guests
You cannot post new topics in this forum You cannot reply to topics in this forum You cannot edit your posts in this forum You cannot delete your posts in this forum You cannot post attachments in this forum