— Dustin Welch

That's super fun. You know, so different knives work for different people, you know, the nakiri styles are wonderful. I think I have one but they haven't been my favorite for it. But I've also used some like in guest kitchens that I've gone to places. A lot of people have used them and they're super wonderful, you know, as far as four specina patina versus forming one naturally. You know, that's you're kind of getting really really fine detail. Does it have any difference on your cooking none? Not at all the patina on your knife isn't can really matter. So the forming, you know on the knife naturally is probably what I would say, but again, that's not something I really pay attention to as much. So I love that you're getting these knives that's super fun to be able to have a new knives in the mail. They're also going to be the sharpest they'll ever be when you first get them. So cut lots of things.