I live near the capital in Klosterneuburg. I bought my first Japanese knife about 2 years ago: a stainless steel Japanese Santoku (Yoshikin). For starters very nice; today I still use it to cut lemons and oranges to protect the more delicate steels (Aogami #2 & HAP40).
I like to drink green tea; get a delivery of tea from Japan every few months. I have the jug and cooling jug from Watanabe Totsu-san (渡辺陶三) from his Kokuzo / 国三 pottery.
About a year ago I bought a Santoku from Kohetsu and this year also a Nakiri, both essentially from HAP40 (core) made by Tsukahara-San.
A few weeks ago I bougt another one: a Petty knife from Yoshimitsu Hamono (since about 1650 Shimabara; in the Nagasaki area) essentially from Aogami #2 (core).
The HAP40 knives are surprisingly durable (not even a hint of a patina), the Petty has now acquired a pretty silvery-blue patina. Also, both the Aogami #2 and the HAP40 are easier to sharpen, than I could have imagined after reading various articles.
As a chopping board I use the large one from Miyabi (Zwilling) made of Shimanto cypress (Hinoki) to protect the blades. Next to it always 2 towels: one wet and the other dry.
I've been reading your interesting posts for a long time. Thank you very much.
Next I'm considering getting a Sujihiki (Shirogami #2); I'm still hesitating because of the patina: I hope it will be as nice as my Aogami #2 Petty knife.
Greetings!
I like to drink green tea; get a delivery of tea from Japan every few months. I have the jug and cooling jug from Watanabe Totsu-san (渡辺陶三) from his Kokuzo / 国三 pottery.
About a year ago I bought a Santoku from Kohetsu and this year also a Nakiri, both essentially from HAP40 (core) made by Tsukahara-San.
A few weeks ago I bougt another one: a Petty knife from Yoshimitsu Hamono (since about 1650 Shimabara; in the Nagasaki area) essentially from Aogami #2 (core).
The HAP40 knives are surprisingly durable (not even a hint of a patina), the Petty has now acquired a pretty silvery-blue patina. Also, both the Aogami #2 and the HAP40 are easier to sharpen, than I could have imagined after reading various articles.
As a chopping board I use the large one from Miyabi (Zwilling) made of Shimanto cypress (Hinoki) to protect the blades. Next to it always 2 towels: one wet and the other dry.
I've been reading your interesting posts for a long time. Thank you very much.
Next I'm considering getting a Sujihiki (Shirogami #2); I'm still hesitating because of the patina: I hope it will be as nice as my Aogami #2 Petty knife.
Greetings!
)
