drrayeye
Senior Member
As a hobbyist home cook, I've become very interested in cultural fusion through developments in kitchen knives--especially between Japan and the USA. I was given a Kai Seki Magoroku nakira when I was in Japan about 30 years ago--and it's still going strong. The batterie that I currently own and use in m home cooking includes a Wusthof Classic Ikon 8" chef's knife, and a Miyabi birchwood 8" guyoto--representing the European and Japanese sides of my interests. My most recent explorations have been with the Shibazi f208-2 Chinese vegetable cleaver--which has given me a completely different perspective on knives for the home kitchen.