I’ve been commissioned to write some articles about J-knives in the Western pro kitchen, and I’d like to interview people, preferably in their kitchens. If you’re a pro in the Greater Boston area and use these knives professionally, I’d love to hear from you. Please keep it to PM. If you know someone who fits this description who isn’t here on ChefTalk, I’d love to get the contacts—again PM, please. Thanks!