The production of knives flourished in Sakai due to the rich history of traditional metal processing techniques. Richard A. Brooks/AFP via Getty Images Eighty-five-year-old Etsuro Ikegami wipes the ...
A good chef’s knife is a central player in your kitchen lineup. Most chefs will tell you that you should have a Western blade for methodical chopping and a Japanese-style knife for more delicate prep.
Eighty-five-year-old Etsuro Ikegami wipes the wet blade across my fingers like I’m taking part in an initiation ceremony. His gaze never leaves my face. He wants to know if I feel the burr on the edge ...
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