To take sharpening to the next level, I knew I had to go there, where the knives are made. It wasn't until 2008 that I started focusing entirely on Japanese knives, but things have moved quickly since then. I have completed several internships, including at Ryusen:

By looking carefully and listening to the masters, I now know exactly what to look for and what the requirements are for a good cutting and, above all, sharp knife. In addition to a razor-sharp cutting edge, geometry is just as important. Every knife I sharpen is thinned and polished, so that a good food release increases ease of use to an even greater level.

During my internship at Sakai Takayuki, I worked under master sharpener Yamatsuke san. He monitors the quality of the traditional single bevel models from Sakai Takayuki. Here I learned everything about the geomery, sharpening and maintaining the sharpness of single bevel knives.

After a long search, I managed to import the right stones, polishing stones and pastes from Japan.

One of the best memories from my internships is that the Japanese don't really have a word for "sharp". They talk about kireha, literally translated: the taste of the cut. Just as you season everything in the kitchen perfectly, my goal is to season the knives perfectly. And what is my motivation? It gives me immense satisfaction to see a small smile on your face as soon as you use your razor-sharp knife for the first time.

Arigato gozaimasu

Elwin de Veld