To the Fish Shop and Sushi Restaurant

Yesterday, I went to deliver to a fish shop and a sushi restaurant in Higashi-Osaka. At the fish shop, I chatted about the current fish market and knives, getting the fishmonger’s take on Honyaki and Kasumi knives and their characteristics. The knife I delivered was a tuna knife that I had taken for sharpening and repair. When I handed it over, the customer said, ‘Honyaki is the best… but sharpening it is tough!’ Fishmongers handle more fish than typical restaurants, so using long-lasting knives like Honyaki would be ideal if it weren’t for the sharpening. We should aim to create a new series of knives that are as easy to sharpen as they are sharp and durable like Honyaki.

After that, I went to a sushi restaurant (seafood restaurant) to deliver a custom Yanagiba knife, made from Aogami #1 MizuHonyaki. The customer was thrilled, saying, ‘I’ve been waiting for this! We’re set for the New Year!’ I intended just to deliver the knife, but I ended up being their first customer of the evening around 5 PM. While having dinner, we talked a lot about knives. During the creation of this Honyaki, I had lent them a sample Shirogami Fuguhiki knife, so I asked about its performance. They preferred Aogami for its efficiency, which was insightful.

While sitting at the counter and watching the kitchen, I saw a young chef deftly skin a kanpachi in just a few seconds using a sujihiki. The speed and cleanliness of his work amazed me. It made me realize that the experience and frequency of practice really make a difference. The phrase ‘piece of cake’ came to mind.

We also discussed the relationship between blade width and adhesion and strength, among other topics. I’ve always thought that knife and cooking enthusiasts should sit at the counter. The same goes for Uedaya; it’s enjoyable to hear chefs’ insights and trivia while eating.

• 2009-12-11