TOKYO, Jan 14 ― In a Japanese city once famous for forging samurai swords, craftsmen sharpen and polish kitchen knives, but even at full tilt their small factory can’t keep up...
TOKYO, Jan 14 ― In a Japanese city once famous for forging samurai swords, craftsmen sharpen and polish kitchen knives, but even at full tilt their small factory can’t keep up with global demand.
To achieve the formidably sharp edge needed to make perfect sushi or cut precise slices of Wagyu beef, the company uses machines that guarantee accuracy to one-thousandth of a millimetre, then artisans finish the job by hand.“We’re seeing demand stronger than pre-pandemic levels in all countries.” But when that policy ended in the 1970s and China began making cheaper products, Japan could no longer compete.“Seki’s blade-makers decided they needed a new direction.”
Despite their elegant appearance, Sumikara said he faced scepticism from both within and outside the company that his expensive knives would sell.
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