Fall 2009 Kateigaho Internation Edition
My dad gave me a copy of this magazine for Christmas – If you have any interest in sushi, knives, the fall, tea, pottery…or just japan in general, check it out. He bought it for me due to the knife aspect.
As a knife guy, Japanese swords have always been the pinnacle of the craft. I hadn’t really thought too much about what happened to the swordsmiths and technology after swords weren’t quite as necessary. Yes there are certainly a few who still make high quality katana. But what about the rest?
The answer is apparently kitchen knives.
The same excessive detail that went into crafting a katana now goes into a wide variety of special purpose kitchen knives, some specific to particular types of fish. Who knew?
Just like for swords, they use a combination of hard and soft steel, but unlike swords and unlike western kitchen knives, the majority of them are single ground (like a chisel). Apparently this allows finer slices, preventing damage to the meat of the fish.
And just like for the swords, the bladesmith gets the blade to its rough shape and then its up to the polisher to finish it up.
A little obsessive for my taste, but interesting none the less.
So check it out for something a little different.