The knife of hearts

The excitement I possess for knives trumps any desire similarly charged for jewellery.
I don't know when last I've felt myself fervent seeing a beautiful necklace strung about a bust showcased behind shop mirrors. It's just something pretty and shiny, beautiful no doubt but it doesn't galvanise me to walk into the jewellery store and check out other baubles and similar such, but the smallest glint of a good knife has the power to enthral me with such vigour that I spend hours in the store, holding, balancing, weighing and shimmying the lovely edges under lights to make them glint and heavens help if I come across a unique design or something extraordinarily advanced in terms of technological know how and serious R&D dumped into a blade..I mean that makes my knees all sorts of wobbly.
Case in point a ceramic knife I came across during my travels in Japan.
I've had a couple ceramic blades before and as lovely and sleek as they are they never wowed me in a way that I didn't wish to give them up and as much as I love the non fussy nature of never having to sharpen them I always felt they lacked on the finesse of their design. Perhaps the weight or the way they seemed balanced in their ratio of blade to hold and thusly I didn't venture much in the ceramic direction until I came across a bubblegum pink handled Kyocera ceramic knife in Japan and the saleswoman let me try one on a tomato.
It was love at first sight and every sight since because each time I hold that Kyocera blade in my hand something magical happens and chopping becomes a lustful affair of sorts.
The blade seems almost hair width thin and I could chop air in a hundred pieces and pile it on a plate.
There hasn't been a moment when someone has touched that knife and not commented on its sharpness and smoothness that's near impossible to capture in a knife and that too ceramic.
I have since bought and gifted several of these knives and even ventured as far as to buy a Kyocera mandolin and peeler, colour coordinated to a bubble gum pink of course.

But indeed good knives bring about a sort of contentment and gladness over the chopping board which is hard to replicate and all they ask in return is for them to be taken care of.

They hate being in the sink and staying dull. It's always a good practice to clean them immediately after their job is done and keep them sharp, almost as sharp as your wits my darling.

Happy choppings and I look forward to updates on the knife.