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Those are some fine looking habaneros.

Gorgeous!

Our local Japanese joint ferments plums with red Shiso leaves. They are amazeballs!

Successfully baking a loaf of sourdough rye, remains on my bucket list (for now).

Okay Pappy Van Winkle, I see you.

I did not know that was a thing.

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 :(...

looks like the only thing you could really make in it, would be 'dissapointment'.

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.

My wife uses her Anyru Bunka more than ANY other knife. Here's a pic of her daily drivers, nothing high-end, I'm including for context.

Baked potato with Caesar Salad (don't forget the anchovies). That combo is a a steakhouse classic for a reason.

From the top down: #2 and #3 what kinda blade sorcerer made those?...Gorgeous!

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...

Recently found myself in the exact same situation. Primarily need a board for cutting veggies and chopping herbs. We have a Boos for slicing/carving meat occasionally, but none of our other boards felt good when using super sharp Japanese knives. A Hinoki board solved that problem. Something...

Get a cutting board made from Hinoki wood, you'll never look back. Something about the combination of hard Japanese steel & soft Japanese wood, perfect combo. Perfect for veggies and herbs, just wipe it down with a damp cloth prior to use, especially if chopping something like dill that might...

Bought one a few years ago, now multiple family members own one. They're pretty awesome.

I like those 1st two. I'm barely responsible enough to care for a carbon knife soooo.... probably no on the last one. What a great value though.

Great points. I wish someone had taught me how to sharpen a blade. As an adult, the idea now seems intimidating.