Ten out of ten chefs agree: any knife is a good knife if you know how to sharpen it.
But a hand-forged and engraved carbon steel blade? With strength and precision? Honor and tradition?
That’s an exceptional knife.
And you’ll find it at Buttermilk Supply, a new Chicago-based company specializing in heirloom-quality cutlery you won’t find anywhere outside of Japan, now taking orders.
The latest venture by Sam McDermott, a chef you may remember from his underground Buttermilk Social dinners and stint at Juno, Buttermilk Supply hawks artistic steelwork with an edge — literally.
Namely: Shigehiro knives, forged by Yoshikazu Ikeda and namesake Shigehiro Kasahara — both government-certified dentoukougeishi.
Aka bona fide, card-carrying master bladesmiths.
Every piece is forged by hand from carbon steel and then fitted with a magnolia wood handle that lends it a natural, intuitive grip. The gyuto (Japanese chef’s knife) is a good place to start.
And Buttermilk is the only place outside of Sakai, Japan — the High Church of Japanese knifemaking — where you can get ‘em.
Though we’d recommend entrusting the maintenance of these marvels to Buttermilk, who also offer in-house knife sharpening services.
They know how to sharpen it, trust.