Beautifully Cutting with the Deba Knife

Today for lunch, I had a mackerel simmered bento box. Unfortunately, the way the mackerel was prepared didn’t seem quite right, and it somewhat dampened my appetite. It’s not something I usually pay much attention to, but today’s dish caught my eye. The cut edges looked jagged and frayed, almost as if they had been torn rather than neatly sliced. While I don’t expect perfection in my lunchbox, I couldn’t help but wish for a more appetizing presentation, especially when it comes to the cooking process. I wonder if this is something that only becomes apparent after the fish has been cooked or simmered? I’ll have to ask Shihan about it next time I see him.

It’s like when you use a sharp knife to slice bread before toasting it—the surface comes out nice and smooth. But if you use a dull knife, the bread ends up frayed and can be painful to eat. It’s a good example of how the quality of the knife affects the end result!

Hibishugyo

• 2009-02-19