Sharpening class!

Today, we had a customer visiting from Australia who just returned home, and they came to the shop for a sharpening tutorial. Well, to be precise, our company president conducted the tutorial, and I was there to observe (^^;).

They mentioned that they had been studying various sharpening techniques through online videos and articles, but in the end, they found some of the finer details hard to grasp. It’s true that videos often don’t capture the subtle nuances (like the precise rolling technique for Hamaguri edges), so there’s really no substitute for seeing it in person.

After the tutorial, I heard that they’re planning to continue their culinary journey in Nagoya, focusing on Japanese cuisine! We look forward to welcoming them to Suisin whenever they have the time.

Once again, they had a question that’s come up before: “What exactly is ‘Honbazuke’?” This seems to be a common inquiry, and it might be a good idea to compile the responses from artisans and chefs to provide a comprehensive answer.

hibishugyo

2007-07-04