Jornal de Harapeko Keichan, 29 set 22

I want a knife like this!! 

侍ナイフ!!😂🥷 私も欲しい🔪 

That’s a neat knife!:) 

You can't beat a good (really good) sharp knife. 

Dios que les has hecho a los cuchillos Harapeko Kei-Chan, llévalos aun profesional y puede salvarlo, así corres el peligro de lastimarte. God that you have made the knives Harapeko Kei-Chan, take them even professional and can save him, so you run the risk of hurting yourself 

I am jealous. My husband and I love to cook and we have been wanting to buy a Knife like yours. They are the best. 

I know how you feel, a good kitchen tool feels like a great ally, wishing you well🙏🏽 

I don’t have a single “good” knife— probably won’t buy one till I first learn to stop opening the mail with them or using them as screw drivers. Soooo bad 

There is nothing like a good knife. I have a 5 inch Santos knife that I constantly reach for. 

That should be santoku. Darn auto correct. 

Thank you for your comments. Things I get or came to me are very lucky I think. Because I really take care of them and use them for long time. More I do with love, more my things become answer what I want as if they have a soul. More I feel it, more I use them with appreciation. To sharpen knife is like “ZEN” to me. When I sharpen it, I need very quiet situation. The best timing is while my husband is sleeping. It sounds horror movie. LOL. The most important things when I do is breathing and keeping angle the knife to the whetstone. I have to concentrate to 2 important points. Do not use a stick type to sharpen knife. If you plan to travel to Tokyo and love kitchen gadgets, I recommend you to visit Kappa-Bashi district. You can get great knife that sushi chef use. Not only knife, but also you can get everything about tools in your kitchen. Please check this website for the guide. https://www.2foodtrippers.com/kappabashi-street/ 

Just out of curiosity if you feel like it and contradict me, that a professional sees your knife, I do not doubt that the carbon steel is of the best quality, those stripes that the knife presents, not only on the edge but also on the back of the blade is for not using the right angle, I know the knives well and what you do is take out material and create another edge with the wrong angle for that type knife, by the way of very good quality.