What Has Become of My Shigefusa Nakiri/重房菜切りはどうなったか

Japanese Food

Maybe you want to know that, and here is my answer: It still cuts as good as new although it has gotten a little rusty (due to lack of proper maintenance).
This is where I store my Shigefusa, together with my other knives (except my Global santoku): Knife rack on the inside of the door of the storage space under the sink

As I said above, it has gotten a little rusty.

The tomatoes that I grow myself can have bruises such as this:

I really like the way my Shigefusa nakiri goes right in where I want it to.

Ugly photo? Who else but me would like to take a photo of these and show it to you?

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