My Japanese knives

Each time I go back Japan, I bring back my Japanese knives to professional sharpener.  In my thought, I can never cook fish properly without Japanese fish knives.  I've started my cuisine training in French kitchen so I have full set of professional French chef knives but for the fish I prefer using Japanese knifes.

Japanese knifes are made with steel but different mix of iron compares to stainless steel.  It can be extremely sharp but also it can be easy to get rusty with humidity.  I can sharpen my knifes with stones regularly but I bring them to professional to time to time.  Look how shinny they became!

「和包丁」帰国する度に刃物屋さんで研いでもらう包丁。私の和包丁は刺身包丁以外は、地元の鍛冶屋で作られた川尻包丁。そんなに高価な物ではないが、愛着があり使い心地が良くて気に入っている。フレンチのシェフナイフは全て自分で研ぐが、和包丁はやはり職人さんに研いでもらうと生き返る。ピカピカになって帰ってきた。

真ん中の薄刃は鋼をステンレスで挟んだ割り込みだが、湿気の高い香港、シンガポールではとにかく錆びやすいので神経を使う。