料理庖丁、鍋、有次、aritsugu

Making knives is far from an efficient professionﾑa craftsman can make only about 15 or 16 knives at the most in a single day. However, the tools that a craftsman devotes his innermost energy to are long-lasting and easy-to-use.
This is because the close communication of a knifeﾕs user and its maker have been firmly brought to life in that knife. The part of the knife where most strength is applied is made stout and hard, and its point thin and well-balanced. It is manﾕs skills that make possible what we believe should be naturally possible. Fashioned skillfully by the hands of a craftsman, these tools never betray the expectations of its user, who will make full use of its potential to bring out the delicious flavor of food.