A knife is a tool.

Knives are tools designed for cooking! I had a brief chat with the artisan who crafts Water Honyaki and Suminagashi knives. No matter how impressive they may look on the outside, their true essence lies unseen. Conversation naturally gravitated towards topics like the striking process and temperature, much like with Doi-san. Despite differing thoughts and perspectives, when it comes to discussing steel, there’s a shared point of connection. It’s important to convey such sentiments as well.

Hibishugyo

• 2008-09-19