Recent content by ravichopra

There seems to be a huge variety of experience here. I've got a 240 western handle kasumi Shigefusa gyuto. I've built up little more than natural patina from regular use and have almost no reactivity issues at all. Whether with onions, acidic fruit (grapefruit, lemons, limes), or cukes I get no...

Is there a small end-grain mahogany hiding in there? :) -Ravi

Yo! Good luck, Dave! Good to be here. -R