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Kitchen Knives

Posted on May 30, 2009 at 2:18 AM



I am learning how to use my camera so the objects I am taking are randomly chosen.  These knives were sharpened by Sakai with a stone today.  He is a sculptor so it's second nature to him to sharpen knives. Three out of the five knivest to the left are from Japan. I've  had them for more than 20 years. The one in the middle is from Aritsugu, the famous knife maker that has a shop in Tsukiji, Tokyo.




A knife sharpener - Tsukiji Fish Market, Tokyo





I use these knives interchangeably everyday. The carbon steel Aritsugu knife (Santoku style) is undoubtedly my favorite but I am partial to mystainless steel German knives (the two on the right) that I bought in Canada when I was shooting Blindness. The knife was my kitchen companion for 3 months and it is still my good buddy.  Knives are all about sharpness, weight and size.  The rule to having a sharp knife isto keep it clean and dry.  Don't let a used knife sit around thecounter for too long, especially if it is made of carbon steel.  Itwill rust.  My grandmother used to wrap her good knives in newspaper,especially her long sashimi knives.  So when she took this knife outfrom the drawer, my spine would straighten up from the anticipation that she would be slicing sashimi and we would be eating it too. Knives can last a lifetime or more if you take care of them properly. 

Categories: Kitchen Tools and Utencils

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