FXCuisine.com, a site loaded with culinary video and articles, put up a photo-essay of a Japanese blademaster lovingly hand-making the kinds of kitchen knives you won’t see in the stores, from forging, to sharpening, to carving the handle to engraving the blade. A lot of work, but that’s just the kind of labor I expect when I shell out $100-200 or more for an onion-chopper.
This article appears in Feb 11-17, 2009.
