I'm low key-key obsessed with fermentation.
I have had great success with most veggies especially cauliflower & chili peppers.
My sauerkraut game is kind weak for unknown reasons (seems easy enough) and... sadly, I've never made Kimchi better than the 4 dollar jar you can get at Trader Joe's :(...
Other than finish, are there any meaningful differences between
The Reika and Hanaba style you can think of?
They appear to be in very short supply, so probably just gonna jump on whichever becomes available 1st
unless there is a difference with distinction.
Our 8" birch Miyabi isn't getting any love. Wife has been gravitating to a lighter, Anyru bunka.
Been thinking of swapping it out for a Takada No Hamono gyuto, if I could find one.
I can't speak to the Gyuto , but I purchased (from Sugi) the same knife in a 150mm Petty config.
I love it!
Always been suspicious of a Petty's usefulness AND the practicality of non-stainless blades ... This is the knife maker that changed my mind on both subjects.
I can break down a...
Nothing exotic, but these are the knives that get the heaviest use/rotation in our house.
I love having them readily available.
Every one of these knives feels perfect for the task at hand when I pick them up.
The Bunka gets a lot more love than the Miyabi Chef's knife..I may swap it out at some...