Name That Knife!
On the bottom is a rather battered metal-handled deba. And on the top...
This is easy -- the brand (if you look carefully, you can see it) is Aritsugu. So...
what kind of knife is this?
Because of the way the top of the blade curves, I'm going to say 30 year old usuba, sharpened to within an inch of it's life.
Only 10 years, but yes, that's a kamagata usuba. It's been sharpened every day for 10 full years, and that's what it looks like now. Pretty soon it's toast, but it's still in service in a distinguished Kyo-ryori (kaiseki) kitchen.
Some remarks from the chef about his knives, photos, whatnot, coming pretty soon....
But I did have the Aritsugu catalog in front of me...
Obviously it couldn't have been a wa petty otherwise it wouldn't be a quiz. Still, the curved blade threw me a little. Do you know it he put it there on purpose, or is that just the result of years of slightly uneven sharpening? I thought one of the crucial features of a usuba was their flat edge, no?
Apparently it's just years and years of slightly uneven sharpening. They don't use a knife like this for a lot of flat in-hand work, where you need the straight edge and especially that big flat metal surface, but this is the kind of thing that does a lot of basic peeling, chopping, and slicing.
And yes, you win. I'm impressed -- I thought this was going to take a little while.
hurry, i'm in your time zone now, and it's 724pm, and i'm bored!! type faster chris, faster!!
KC, it's not going to be like 5 minutes. I've got to think about it, digest, process, check parts of the transcript with my Japanese-fluent wife, whatever. I've got almost 3 hours of taped material, most of it about knives.
But... let me go look at the original thread, see what people asked....