Life of a Knife！
What kind of knife do you want?” It’s a question I used to ask customers a lot.
- A knife that doesn’t need sharpening.
- A knife that cuts sharp.
- A knife that’s easy to sharpen.
- An affordable knife… and the list goes on.
By the way, if I were to share the perspective of a knife seller, I’d want a knife that’s easy to sharpen, cuts sharply, and is on the higher end of the price range (lol). The ‘easy to sharpen’ part also implies it won’t stay sharp forever, encouraging customers to consider replacements.
However, among these desires, there’s one thing that’s impossible to achieve. Can you guess what it is?
Yes! A knife that doesn’t need sharpening. If only we could develop something like a shape-memory edge… but, realistically, that’s just wishful thinking. A knife that never needs sharpening is a concept that doesn’t exist indefinitely.
Wanting a knife that doesn’t need sharpening because it’s a hassle to sharpen! Disliking the idea of a knife getting smaller as it wears down! I understand there are various opinions out there. But what if sharpening were easy? What if the knife didn’t get significantly smaller even after sharpening? If these two conditions are what you’re looking for, then the Suisin INOX Honyaki Wa knife might be perfect for you!
With this knife, the blade is less likely to wear down significantly, and even just a touch-up with a finishing whetstone can revive its sharpness! Ueda Shihan, a familiar face from the blog, purchased the INOX Honyaki Yanagi eight years ago and guess what? It hasn’t worn down at all! The shape remains unchanged! From a knife seller’s perspective, it’s almost too durable. A 39,000 yen knife over eight years breaks down to about 4,875 yen per year (＞＜) Cheap!
(Note: The prices mentioned are based on the costs at that time in 2007. Prices may have changed since then.)
Looks like the record is still going strong… maybe it’s time for Ueda-san to consider an upgrade soon (lol). Well, well, I’ll leave the sales pitch for the INOX Honyaki aside for now!
Life of a Knife！
When contemplating the lifespan of a knife, particularly those made with white or blue steel, and especially Kasumi knives, it’s common for knives to wear down. The shape tends to change over time, making it challenging to maintain a preferred shape. Sometimes, despite the desire to keep a beloved shape, knives end up warped, prompting the need for replacement.
So, let’s think about how to efficiently sharpen and use knives from the time of purchase until they’re eventually retired or discarded. Rather than focusing on the entire lifespan of a knife, let’s delve into the art of effectively managing a knife’s wear and tear! I’ll explore these thoughts a bit further.
hibishugyo
- 2007-09-11
