Japanese Artisanship + German Engineering = Premium Kitchen Knife Enthusiast

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mihoschnee

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Hello, I have several years experience in the kitchen knife manufacturing industry in Japan. The company is located in Seki, Gifu, which is one of the cities well-known for its high-quality knives. I got to work with many skilled knife makers, sword makers, German engineers, who are all proud of what they do and what they know, which inspired me a lot and thus I started developing a passion for premium handcrafted kitchen knives. What I love about them is that they are functional and practical yet beautiful. High-end models go through more than 100 steps and more than one month from start to finish. I can easily have vivid pictures of craftspersons working diligently and elaborately on each step at a time with customers in mind. Here in America, I especially love American-made products. Locally built product or services support local businesses, people, and ultimately the industry and skills/artisanship that are passing down from generation to generation. This is how I look at kitchen knives, not just an everyday tool. I look forward to sharing my passion with like-minded folks here.
 
mihoschnee said:
Hello, I have several years experience in the kitchen knife manufacturing industry in Japan. The company is located in Seki, Gifu, which is one of the cities well-known for its high-quality knives. I got to work with many skilled knife makers, sword makers, German engineers, who are all proud of what they do and what they know, which inspired me a lot and thus I started developing a passion for premium handcrafted kitchen knives. What I love about them is that they are functional and practical yet beautiful. High-end models go through more than 100 steps and more than one month from start to finish. I can easily have vivid pictures of craftspersons working diligently and elaborately on each step at a time with customers in mind. Here in America, I especially love American-made products. Locally built product or services support local businesses, people, and ultimately the industry and skills/artisanship that are passing down from generation to generation. This is how I look at kitchen knives, not just an everyday tool. I look forward to sharing my passion with like-minded folks here.
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You work for Zwilling?
 
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Great to have you here. The knives that are of most interest to me from that area are the various Shun dual core based product lines. I'd like to learn more details about the construction process--especially the collaboration with takefu special steel.
 
drrayeye said:
Great to have you here. The knives that are of most interest to me from that area are the various Shun dual core based product lines. I'd like to learn more details about the construction process--especially the collaboration with takefu special steel.
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Thank you! Takefu Special Steel has its website in English as well. Their product is of highest quality. I love their sandwiched/clad material, which allows blades to have such beautiful damascus patterns.
 
mihoschnee said:
Thank you! Takefu Special Steel has its website in English as well. Their product is of highest quality. I love their sandwiched/clad material, which allows blades to have such beautiful damascus patterns.
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My project is to compare them the Shun dual core with the Xinzuo/Hezhen 110 layer dual core. I have the dual core shintoku and kiritsuke knives, a Xinzuo deba, and a Hezhen nakiri is on the way.
 
Bert2368 said:
Welcome-

Henckels? When I started cooking in restaurants ca. 1984, that was the top end of what was available in the midwestern USA. So a chunk of my first couple of pay checks went towards those. Still got them, rather shorter now though.
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the company I worked for offers re-sharpening services. while at work, I got to see so many knives sent to our place for re-sharpening. We did re-sharpen not only zwilling brand but also other brands. Some blades got a chip, others got dull. So many customers maintain their kitchen knives good by using our services. I was very impressed that they use a knife that was passed down from their parents, grandparents for many years until they get shorter, but still function. So, I am glad you maintain yours really good for many years.
 
mihoschnee said:
No I haven't yet. PKH as well as Seisuke Knife are on my list and I will visit there in the near future for sure! Let me know what your experience was like if you have already.
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I still haven't made it down there yet. It is definitely on my list though. PKH is very well regarded and one of the people I respect most in the cutlery world started out there.
 
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