I bought a kitchen knife
The 21cm chef's knife I'm currently using
has become smaller from years of heavy use,
and I've started to find it genuinely difficult to use.
For the past few months,
I've been debating whether or not to buy a new one.
I don't even know how much longer I'll be at this shop...
But even so,
the daily work keeps coming.
I stopped by a cutlery shop on my way home from work
and looked at various options,
but with the recent price hikes,
everything has gone up quite a bit, which makes me hesitate even more.
What I want is
a high-quality molybdenum steel one
called the MISONO 400 series.
The price is X0,000 yen...
People might say I shouldn't use something so expensive,
but once you use this,
you can't go back to any other material.
The difference in sharpness is only slight,
but this "slight" difference is important.
When you use it for large quantities and long hours every day,
that slight difference adds up
to a massive amount of time.
I want to finish my work quickly, efficiently, and carefully,
so I can't compromise on this...
I once compromised here
and bought one that was half the price,
but it broke after about a year...
It sounds unbelievable,
but I have actually had
a kitchen knife break on me twice while working.
Both were under 10,000 yen,
which is cheap for professional use.
In the end, I had to buy a more expensive one,
which just resulted in extra expenses.
I ended up coming home without buying anything at the store,
but my mind and heart are still conflicted.
I looked on Rakuten Ichiba out of curiosity,
but I couldn't find exactly what I wanted.
I'll give up for today.
After that, I had something to buy on Amazon,
and I remembered that I thought they sold them on Amazon too...
I looked it up, and they had it!
And it was about 20% off.
Wow, Amazon is super cheap.
Should I buy it without hesitation???
No, no, don't rush.
I'll ask ChatGPT just in case.
Is this a good buy???
The answer is
of course, it was a buy.
And then I ordered it.
As expected of Amazon, it arrived the next day.
It is the same model.
The top one is brand new and
the bottom one has been used for 4 years.
It has gotten quite thin, hasn't it?
It's become a bit like a sickle, though...
With this, I'll be fine starting tomorrow!
Or so I'd like to say... but actually, that's not quite the case.
Brand new kitchen knives
are finished with machine sharpening at the end,
so the edge is a bit delicate.
I have no choice but to use it,
sharpen it myself,
and finish it into something easy to use.
Only then
does it truly become my own tool.
Every kitchen knife, when it's brand new,
has a sharpness that makes you think,
"What on earth is this?"
but the process of gradually
finishing it to my own specifications is also fun.
With this, I'll be fine for a few years.