François-Xavier of FXcuisine.com travels to Sakai, Japan, and comes back with a beautiful photo essay detailing each of four steps that go into making exquisite knives.
Most kitchen knives today are stamped out of large sheets of metal. They are never as sharp as those made in Sakai. Master Ebuchi has been forging knives for the past 40 years, but he still breaks one knife for each three he tries to make. This is delicate work.
François-Xavier then takes us through the blade-sharpener's workshop before visiting the handle-maker and finally the engraver.
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