Over the years some of the reasoning that has surfaced about the general rareity of vintage Japanese kitchen knives, WW2 scrap drives. Japan was strapped for resources and anything that could be spared was melted down.
they have a tendency to use up a knife in a few years and move on to the next one, you sharpen a knife every single day and beat the hell out of it and then move on. There literally isn't any knife left. I know a lot of chefs from Japan that do just that, every couple of years get new knives, chuck the old ones. That is not to say that they don't have knives that last a life time, but for many it is just a tool and when it has out lived it's usefulness, you get another one. Have you ever seen an old sushi knife many of them look like saw blades. The chef's we normally look at or watch are at the top of their game, they care and it shows in there tools. That's a rarity.
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