With Itsuo Doi.
I’ve recently started working with Doi Itsuo on what you might call a reform or improvement of knives—or rather, a research project.
The knives are already excellent as they are, but we’ve been discussing how to make them even better. That could mean refining the shape, improving ease of sharpening, enhancing sharpness—there are many factors to consider.
The sharpening aspect is more straightforward since it’s visible, but the forging process is often hidden. You don’t truly understand it until the knife is made, tested by sharpening professionals, Honbaduke-ed, and actually used.
At its core, a knife is a tool for cutting. At SUISIN, we create knives for professional chefs, so their feedback is the most accurate. However, because personal preferences vary, it’s hard to pinpoint a single ideal form. That’s why SUISIN sets a standard, and we communicate the unique characteristics of each blacksmith’s work to chefs.
Even on days without specific customer requests, I do Honbaduke to assess the state of the blacksmith’s work. Craftsmen evolve daily, even when repeating the same process, and I keep track of these changes.
Recently, I’ve noticed some developments in Togashi-san’s White #2 steel. And with that, Doi-san has entrusted me with two experimental knives to work on.
Of course, there’s always a chance that the previous version was actually better.
But—there’s also a chance it could be even better!
Doi-san is constantly experimenting, refining, and learning every single day!
- 2018-06-21
