The story behind this traditional Japanese knife makes the dramatic restoration even more satisfying.
knives (Page 2)
Don’t you hate it when you get ready to do some cooking and Paul Hogan comes out of nowhere ridiculing your cookware with taunts of “Ya call that a knife?”
Me too.
That’s why next time I’ll be ready with my new Nickel Damascus Chef’s Knife forged by famous Echizen blacksmith Takeshi Saji using techniques that span the globe. Now that’s what I call a knife!
If you’re gonna slay a dragon, you might as well do it in style. May we suggest these crazily cool-looking cutting knives that only need to be sharpened every 25 years?
You read that right: These knives will keep their edge for an astonishing 25 years – a quarter of your entire life, if you’re lucky, and five times as long as your passing interest in cooking that you took up to impress that one girl in college who was really into kale and organic, grass-fed wagyu beef.
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