An interesting look at how the best blades are made in Japan, via Kottke.
Japanese kitchen knives cost more than a camera, they can’t be washed in a machine, are subject to rusting and boy, they are so sharp that if you slip you’ll lose a finger or two before you can say banzai. There is no doubt that these are the best knives in the world. Nothing comes close to them in terms of sharpness. With one of these knives, you could slice fish so thin you could read a whole chapter of La Physiologie du Goût through the slices. Earlier this month, I had the chance to see how knives are made in Japan like they have been for the last 200 years, following Mr Bjorn Heiberg from Chroma, a company that sells these legendary knives.