Customer Testimonials: Captivating Feedback from Our Valued Customers!

Today, Mr. Doi Keijiro visited our company in the early afternoon. He had kindly shared his feedback on the Shiro Hayate, a white carbon steel yanagiba knife handcrafted by Mr. Doi, which he purchased from Dream Workshop. I printed out his email and handed it to Mr. Doi in person.

We’ve kept the name in Roman letters to protect his privacy! (Laughs)

Here’s what he had to say:

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SUISIN Dream Workshop To Mr. Tatsuya Aoki,

I am Okada from Shizuoka Prefecture, and I recently purchased the Shiro-Hitachi white carbon steel yanagiba knife from your esteemed shop. I wanted to take a moment to share my thoughts and feedback after using it for a few days.

First and foremost, upon receiving the knife, my initial impression was the remarkable difference in weight and balance compared to the well-worn yanagiba I had been using before. The blade itself felt slightly heavier, and I wondered if it would take some time to get used to it. However, that feeling disappeared as soon as I made my first cut. It was a perfect fit! I later learned that even the weight balance had been meticulously calculated, and the handle was thoughtfully selected. I am grateful for your attention to detail. The knife’s balance was just right for me, and I cannot thank you enough for that.

Now, I’d like to share my thoughts after using the knife in practical settings. For softer ingredients like tuna, I was impressed by how the knife’s weight and sharpness encouraged me to use a lighter touch while maintaining a firm stroke. It reminded me of the fundamental principles of knife handling, where precision and finesse matter more than brute force.

However, when working with slightly firmer ingredients like silver-skinned fish, such as tachiuo, I noticed a slight sense of slipperiness. I imagine this might be due to differences in the knife’s sharpening setup. One particularly striking aspect that sets this knife apart from my previous yanagiba is the amount of feedback it provides to my right hand. It’s quite remarkable! For instance, when preparing sashimi from fresh horse mackerel, I usually remove the bloodline bones. Yet, there are still some soft parts of the bone near the skin, which I carefully slice to avoid any contact with the bone’s tip. With this knife, I could distinctly feel the sensation of cutting through those delicate parts with precision. It’s as if the knife is saying, “Thanks to the ‘hardened steel,’ I can do this for you.” This unexpected tactile experience adds to the overall pleasure of using the knife. All in all, I’m truly grateful for the unique characteristics of this knife that have enhanced my culinary experience.

In my younger days, I used to buy knives and sharpen them in my own way without knowing the proper techniques or aiming for a specific result. I simply thought, ‘This should be good enough,’ and believed I had achieved a sharp edge. However, it was only during use that issues would arise, leading me to trial and error in attempts to improve.

Having experienced the feeling of holding this knife, I now realize the importance of encountering ‘good tools’ at a young age. It’s crucial not to let such valuable assets go to waste. Experiencing a knife that has been meticulously honed with the ‘researched Honbaduke’ technique helps one understand the true potential of their own purchased knife. This, in turn, accelerates the improvement of sharpening skills.

In the actual kitchen environment, knives demand a certain level of expertise from their users, naturally pushing us to further enhance our skills in wielding them. One could say that these knives nurture culinary artists… That’s the impression I had.

I apologize for my clumsy and inarticulate expression. I hope my impressions as a novice can be of some reference.

Now, as I embark on the sharpening process, I wonder if I can restore the blade to perform like when it was initially provided by Mr. Aoki. I’m also looking forward to witnessing the knife evolve into a different character as it continues to be used.

For myself, this is a journey of constant improvement, and I sincerely thank you for providing me with such a wonderful knife.

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We received detailed feedback about your experience using the knife, and we truly appreciate your time and effort in providing such valuable insights. Even amidst your busy schedule, thank you sincerely for taking the time to share your thoughts.

Mr. Doi seemed genuinely delighted, and he couldn’t hide his joy when he said, ‘It’s a blacksmith’s pride and joy.’

Mr. Doi said, ‘I still have to keep pushing forward!’ and it truly inspired me. I’m determined to continue striving and experimenting as well.

In the feedback, it was mentioned as ‘a knife that nurtures an Itamae (skilled chef),’ and I firmly believe that by setting high standards, skilled blacksmiths, blade sharpeners, and manufacturers can all grow together.While it can be tough and challenging at times, I trust that this kind of relationship will lead to the evolution and preservation of excellent techniques and traditions. With that in mind, I’ll keep giving it my all!

hibishugyo

2009-02-17