I saw a tadafusa ajikiri 105 white 2 single bevel for around 25$ on rakuten.
Are they any good? Would it be a good knife to practice single
yes kind of, to me I feel as if the SM tomatoes are sweeter and less acidic? know that acidic taste that a lot of tomatoes have? and how some people add
Dude, this guy is my hero. Skateboarding new england farmer knife-making dad. Literally that's my dream life right there plus a drum set.
Have you ever done a side-by-side comparison of sauces, one with SM tomatoes and another using domestic tomatoes? I've thought about, but by the time
Here's my thoughts. The tomatoes have been sharing space with all the other stuff in the can from the processing stage until you opened the can at home.