Hi Everyone,
I've been wanting to add the ryodeba to my repertoire of kitchen knives. I posted some questions in the kitchen knives subforum and got some help, but I'd really like to get a maker's perspective on this, too.
So how do you guys approach these knives in regards to geometry and dimension?
Thanks,
Chris
I've been wanting to add the ryodeba to my repertoire of kitchen knives. I posted some questions in the kitchen knives subforum and got some help, but I'd really like to get a maker's perspective on this, too.
So how do you guys approach these knives in regards to geometry and dimension?
Thanks,
Chris