Traditional Japanese knives are undeniably very expensive, but they are for an undeniably valid reason, as, regardless of how they are made — whether it be by the true-forged honyaki technique or the two material-based kasumi approach that is also used to produce samurai swords — they are very very sharp indeed.
So sharp in fact that they can even make one or two wide-eyed with wonder.
As well as causing those of us who aren’t especially accomplished in the kitchen, a considerable amount of concern.
There's also the option of following Tokyo Times by full feed RSS, and now Twitter too.
{ 2 comments… read them below or add one }
The little girl is very cute
After deliberating for a long time over what seemed a lot of money for a small set of Japanese knives, I finally bought them for my parents and I can happily say I don’t regret spending all that money at all. Not only are they sharp, but they are beautifully made. They even tempted my father into the kitchen!!