Most Americans think a dull knife means it's worn out. In Japan, nobody thinks that. Takeshi is 80. He's been breaking down bluefin tuna on the docks of Oma for 47 years — with the same knife he started with. Not an expensive one. Not a special one. He says there are three rules every Japanese household follows, and one of them is the reason his blade still cuts like new. No whetstone. No training. No throwing out knives that were never broken. In his video he shows the 30-second thing he does before every catch — the same tool sitting in ordinary kitchens all over Japan. It's in the Hatori collection now at 60% off with free shipping, for a limited time.
Not enough history yet to show a trend.