"Japan is a land of long traditions, especially in the field of arts and crafts, where hundreds of years of accumulated knowledge and experience are passed down from master to apprentice, from teacher to pupil. From kimono silk dying and ikebana flower arranging to martial arts and kabuki theatre, each tradition has its own set of rules, procedures and schools of style. Striving for excellence in their field, Japanese blacksmiths have long been producing the exceptionally fine traditional Japanese knives required by master chefs in Japan to achieve their culinary goals. Today, the razor-sharp, singleedged blades of traditional Japanese knives are prized by Japanese and non-Japanese chefs alike."
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