Hi Damiano,
thank you for this very helpful post. I am finally beginning a J knife learning process. Up until now I avoided it by telling myself that my Shun classic knife block set is as sharp and extensive as I’ll ever need. This is still true. I do not need more or sharper or better (whatever that means, longer edge retention? Weight balance in my hands? Etc…) knives.
But I think I’ve decided this week while in Tokyo that I want a nice set of Japanese handmade knives. The reasons are that 1. I want to learn about the subject (the steels, the process, the shapes, the history and the names); 2. I want the feeling of remembering who made each knife and how I obtained it each time I use it; 3. I want a knife set that is intentionally built one knife at a time (rather than a block set) and composed of a medium number of outstanding pieces that are not available at any mall kitchen shop.
Each of my reasons are wants and none of them are needs. This is purely a matter of pleasure and luxury and not at all a matter of utility.
In addition to my classic Shun block set, I have a knife drawer overfilled with knives I’ve picked up from thrifting over the years. These include many modern Victorinox knives, several antique French chef knives, and a handful of American examples like some Cutco knives. I tend to buy these whenever I encounter them thrifting just based on principle.
I sharpen these cheaper knives in my drawer using a Trizor XV electric knife sharpener, but I’m interested to get a basic set of sharpening stones.
I admit yesterday I went back and bought the yanagiba that caught my eye the day before. It’s 300 mm, honyaki blue #1 carbon steel and the maker is Minamoto Tadatsuna from Sakai near Osaka, which seems to be a major knife making area.
This purchase was splurge of historic proportions for me, and I totally do not deserve such a blade or have the skill to use it. I never spend with this magnitude and seldom buy retail if it can be avoided. But I got a bit caught up with being in Japan (first time for me as an adult).
I’m not bothered that Tadatsuna is not on the list of the most elite / famous J knife household names.
My impression is these household name types are basically retired from hammering steel and they have a team of younger people making knives under their supervision and labeling them under the master’s name.
Hopefully the lack of international fame means Tadatsuna actually made this knife himself. Based on the superficial appearance, he appears to be as skilled as the rest.
With time I’d like to learn how to prepare sashimi and use a yanagiba. I’d also like to add a gyuto, deba, petty, nakiri, santoku, bunka, etc J knives. But deliberately and hopefully only very high quality.
