NKD/SOTC? Shindo and Hatsukokoro x Myojin
Hi TCK! Long time lurker here, finally posting my first NKD/SOTC. A little back story, i started seriously cooking at home for myself and my family earlier this year. While researching kitchen tools (Chef's press specifically) i chanced upon Artisanal Japanese knives. Ngl i didnt think much of it but I stumbled upon this subreddit and, well, one thing led to another I, like many of you here, am now deep in this rabbit hole of a hobby.
I researched a lot of makers while slowly deciding what to buy and i came across Shindo. After reading so much about him, I decided to get his knives as a start and started looking. As luck would have it, my local knife store just got their first ever batch of knives since they started to work with him a year ago. I'm extremely stoked that I'm starting my collection strong by being able to get one of every shape i wanted from Shindo.
Lastly, the Hatsukokoro x Myojin Shirasagi Blue #2 Kurouchi Honesuki 150mm was a gift from my grandmother. It has deep sentimental value to me and its a knife i will cherish for years to come.
- Blue2 210 Gyuto
So thin BTE, I'm so afraid of chipping it
B2 Bunka 165mm
B2 Nakiri
Hatsukokoro x Myojin Shirasagi Blue #2 Kurouchi Honesuki
Finally, to wrap up this long post, please do leave tips with regards to using and caring for carbon steel knives. Anything I should take note of and some helpful advices would be appreciated!
I know carbon steel knives might stain acidic food and what not and to occasionally wipe down my knives when using. For sharpening, I've decided on the naniwa chocera pro lines, 800 and eventually the 3000. I do have a beater zwilling and kiwi to practise on before i start on these knives.
Happy cutting!
PS looking to get a yoshikane skd and shinkiro next maybe? Also does anyone know where to get Shiro Kamo AS knives in Asia? I don't seem to be able to find any.