Wow lots of great meals must have been prepared with them. Mari what is written on the handles?
Isn't that cool? Look how thin they are. I've seen knives like that before, apparently used consistently for 20 years if you can believe. I'm curious why the one handle, second from the left, has become hour-glass shaped. I also like how normal they look, with the kanji on the blades same as today, and dark ferrules with lighter wood handles. Classic and elegant.
The one on the very right says: Atami's Chef Association - Donated by Mr. Tsukada Ippaku
Second on the right: Japanese Culinary Association's Instructor - Donated by Teacher Hara Isamu (we think)
The one on the left: Akiyama Ichitarou
We can't make out the rest, but I'll ask Mr. Hirano (Masamoto Sohonten president) tomorrow when I see him at the Gohan event.
@Cutty Sharp - The knife was just used to that point of handle deformation. Isn't that awesome? I find it amazing how well maintained it is, even if its 100 years old!
That is a testament to the maker and chef .
Thank you .
A clever cook can make good meat of a whetstone.” Erasmus