''The entire knife making process in the showcase below''.
''Me and the biggest deba. It is a real knife if someone asks''
On the very next day, we came back to the museum. The tv crew has rented the conference room, set photo studio and took a lot of blades from the museum. They spent a few hours filming knives and this part was quite boring. In the meantime, I took my time to take some photos and then, together with Jim we went for a walk.
Later on, in the afternoon, I and my tv crew packed and travelled to Osaka. This time I really didn't have an idea about what is going to happen. I was quite surprised when I met Jouzou Tushihashi. He said that he will take me to his friend. Nunoya Koji, a friend of Tushihashi San is a chef of Japanese restaurant "Unowa" nestled in a corner of Osaka Kitashinchi. He also belongs¶ to an association which I have mentioned before. It federates scientists, geologists, miners, knife sharpeners, sword polishers and more people with interest in preserving ''Tennen Toishi'' tradition and culture. It's a former luxury restaurant. I was introduced to Koji San and then I had a great restaurant experience.
First, I could watch Nunoya San sharpening his huge over 300mm yanagi on the Maruoyama Shiro Suita. One of the stones mined by Tushihashi San.
After that, he prepared a special meal for me and Jouzou.
''Zori Ebi'' (Mitten lobster) - It is available only for two weeks in the year.
This is the end result of Nunoya-San work. I have to admit that it was more than delicious. Seriously!!! That tuna...¶ OMG. It has melted in my mouth. I have also seen a super cool trick. First, Nunoya San has used a shark skin to grind some fresh wasabi and he formed a small glob on my plate. Then, he used the back of his knife to hit whatever has left on the shark skin. I really didn't know what he was doing, but then he explained that by doing so, he changed the taste of the wasabi. I have tried both of the pellets and I have to admit that it was true:D
''Some of his knives''
Small stone shire.