Simplicity is beauty, and shows up if you look for it. Like a good kitchen knife.
I’ve been pining over a new knife for a while. I’m reading a book, where the author recommends one brand, and have seen two or three others recommended. You may not know this, but though I am a very pasty white looking girl, I’m Japanese on the inside. I was an exchange student in Japan, so it’s not only my second home, but also the home of my in-laws. (To be clear, I met my husband AFTER I was an exchange student. After I came home. So there’s no confusion.) So, I have a very slight bias when it comes to things as simple and precise as knives.
Precision bordering on obsession. This is a good thing.
The Japanese are known for their “kampekki” (loosely translated to “super duper precise”) attitude toward making things. Where else would you find someone so in tuned with making a knife, it takes weeks or months to make? Think soba noodles are a simple thing? It takes you two to three years to learn how to do it properly. Being a sushi chef takes ten years to be a proper artisan. This, my friends, makes for very good things in the kitchen.
So, I chose my knife.
After years of thinking about it, and wondering what I should do, I went into one of my favorite stores, and held these three contenders in my hand. I rolled them over in my hand, one was heavy, another was feather light, and one was just right. It sliced through carrots so effortlessly, I think I got a little misty. This is the mark of a good knife. Now THAT’s a good knife.
The post Now THAT’s a Knife appeared first on Spoon and Saucer.