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drrayeye

Senior Member
Joined
Jul 8, 2022
Messages
328
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Location
South Pasadena, Ca. 91030
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.
 
Aloha Ray...it's wabi from Hungry Onion. It's nice to see you here. I think that if you have any kitchen knife questions, you can surely find your answers here.
 
Aloha Ray...it's wabi from Hungry Onion. It's nice to see you here. I think that if you have any kitchen knife questions, you can surely find your answers here.
Thanks, wabi, I've been lurking for awhile, but thought it might be interesting to comment from time to time--and learn.
 
Thanks. I correspond with a friend in the Netherlands about kitchen knives and knife culture--comparing Europe with the USA. It's been interesting.
Welcome aboard!

Yeah, the next knife I get will most likely be a Chinese vegetable cleaver!
I bought mine just over a year ago, and it's really been a great addition. Changed my thinking about knives.
 
Thanks. I correspond with a friend in the Netherlands about kitchen knives and knife culture--comparing Europe with the USA. It's been interesting.



I bought mine just over a year ago, and it's really been a great addition. Changed my thinking about knives.
There happen to be very different knife cultures within Europe. Sheffield, Solingen, Thiers. Rock-chopping vs. Guillotine & Glide. The time all makers followed the Sab profile and its forward balance is far behind us.
 
There happen to be very different knife cultures within Europe. Sheffield, Solingen, Thiers. Rock-chopping vs. Guillotine & Glide. The time all makers followed the Sab profile and its forward balance is far behind us.
My email friend, Chef Panko, has an interesting web/video site and has had interesting experiences working as a sushi chef in the Netherlands. We've had some great exchanges.
 
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