I'm scared shitless... what did I do?

You guys better keep tabs on this shinai-wielding fella — the magical glow of polished steel blades seems to be having a mesmerizing effect on him. I'm also not sure whether item #3 from the right is street-legal in Japan...  ;-)


http://joi.ito.com/images2/kendo.jpg

I often marvel over the wonderful Japanese knives I see in little shops around Tokyo, the real knife-Otaku places in Kappabashi, but I have yet to pick one up, instead usually going for a nice German one. It's not a statement on the quality, but a matter of understanding — I don't feel qualified to own a good Japanese knife. I mean, a nice Henckels or Zwillinge, well, they're easy — very well documented in their use and care. I know how to use one and how to keep a great edge. The steel is predictable.
I've got to pick your brain on this some time. From what I can see in the photo, you've put a lot of thought into your kit.
:-)

You're missing one of those little balls on a stick containing powdered sharpening stone filings for the final polish ;-) What are they called?

Glad to see that I'm not the only one with a thing for nice cooking knives. I just wanted to say that if you are ever in the Kyoto area and want a good quality Japanese knife stop in at Aritsugu. www.aritsugu.com They have been making knives since 1560.

Everytime I'm in Kyoto I seem to have a habit of walking away with at least one more knife.

I guess when I have a full set I'll have to start buying them as gifts...

Are diamond stones alright to use on Japanese style knives?