White #1 Honkasumi+ knife.

Following a recent order, we received another request for a White #1 Honkasumi+ knife.

The customer was originally looking for a Doi Keijiro knife, but since our stock had completely sold out, I recommended a White #1 steel knife by Ikeda Yoshikazu, as it gave a very similar impression.

After detailed discussions over email, we fine-tuned the details, resulting in a slightly customized, one-of-a-kind piece.

I also received a Honbaduke request, so I personally sharpened this knife.

I crafted the edge with professional kitchen use in mind. The Itohiki edge is finely applied, while the middle of the blade has been carefully thinned to ensure ease of maintenance for the customer. This setup allows for a bit of a stronger cutting style without issue.

For the main bevel, I focused on smooth cutting performance and effortless food release. The Uraoshi was done with edge retention in mind.

There are countless theories when it comes to sharpening, but this is the approach I currently take. At the end of the day, as long as the knife cuts well, that’s what matters—but rather than just letting the edge form naturally, I prefer to intentionally shape it, making the process clearer and allowing for more precise adjustments over time.

• 2018-06-20