Knife kit, 17yo culinary student and commis in fine dining
Left to right:
- Sakai Takayuki 240mm sujihiki
- Ogata 180mm bunka
- Ohishi 150mm petty
- Victorinox Tourne knife
- Microplane
- Mac ceramic rod
- Tweezers
- Peeler
- Pens/Notebook
Any tips on what i should add or change about the kit would be greatly appreciated.
Left to right:
- Sakai Takayuki 240mm sujihiki
- Ogata 180mm bunka
- Ohishi 150mm petty
- Victorinox Tourne knife
- Microplane
- Mac ceramic rod
- Tweezers
- Peeler
- Pens/Notebook
Any tips on what i should add or change about the kit would be greatly appreciated.