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    First Yanagiba what to get (cheap price cheap quality)

    Ok then let me rephrase the question. What would be best suited. A Tojiro MV yanagiba (300mm, molybdenum vanadium) or a Tojiro DP slicer (sujihiki? 270mm)

    jstrike 10-21-2014, 10:10 AM Go to last post


    You could always hang and dry them? I don't really like fresh hachiya persimmons, but dried hachiya persimmons are delicious!

    You can either

    Korin_Mari 10-21-2014, 10:05 AM Go to last post

    So whats all the fuss about Shigefusa?

    Thank you, gentlemen, for contributing to my ongoing education. So much to learn! (Which, for better or worse, hasn't stood in the way so far of plunging

    larrybard 10-21-2014, 09:53 AM Go to last post


    I had a persimmon and bitter greens salad (maybe watercress?). It seems like such a simple thing, but I ate both growing up (not together) and this salad

    IndoorOutdoorCook 10-21-2014, 09:47 AM Go to last post

    Diamond stone set again?

    Jon, you wanted to make a test run some time ago - did it happen? If yes - what was the feedback?

    Matus 10-21-2014, 09:43 AM Go to last post