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I highly recommend Ikkanshi Tadatsuna!
The work tool is the life of a craftsman. A good kitchen knife is like a good old wife of many years. |
| My favorite kitchen knives that I have been using are Masamoto of Asakusa, and this Ikkanshi Tadatsuna. I really like the true Japanese styled steel by an old fashioned manufacturing method, and its softness when sharpening. If a knife is not so good, sharpening doesn't produce a fine edge. I own about 10 different kitchen knives, Deba, Usugiri (vegetable knife), Yanagiba, Kodeba (small Deba), Fuguhikiba (globe fish knife), Unagi (conger), and so on. Among those, Yanagiba is outstanding in quality. When I cut a Sashimi slice with it, the fish slice clings to the blade. All my kitchen knives can be considered as the other part of myself. I always take a good look at each one at least once a day, and give a salute to them. | |
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