The Good Liver

A Japanese Chef’s Knife That’s Sharp, Durable, and Downright Beautiful | Eater

"A Japanese home goods store in Los Angeles' Arts District highlights a standout knife: the Tadafusa Hocho Kobo HK-4 Gyuto (aka the Long Chef's Knife), designed by Fumie Shibata. Its ergonomic, fish-like shape delivers smooth, precise cutting—particularly for tasks like slicing onions—and the blade is crafted in Sanjo, a town renowned for blacksmithing since 1625. Forged from two different steels and paired with a chestnut handle that's been charcoaled to be water-resistant and antibacterial, the knife is built to last for decades; at around $168 it’s presented as a one-time investment well suited to beginners and serious home cooks alike." - Fariha Róisín