‘Don’t be fooled by price – the most expensive blades aren’t always the best, particularly in the big towns. If you can buy directly from a blacksmith then you can usually be assured a fair price.’

‘Look for the wave – a good Japanese blade should have a wave effect from the quenching process. You should be able to see the faint outline of this ‘wave’ around three quarters of the way up the blade. The quenching process (when the temperature of the steel is rapidly decreased) is vital to a good knife - the secret to Kyushu’s knives is that they are quenched in the local clay water. An unquenched knife will crack easily’

‘On a double-bladed knife check that the depth of the steel is even on both sides’

‘The tip of your knife should be ever so slightly curved, a square blade will chip.’

‘When you examine the blade you should be able to see the three layers of steel used to create it.’

‘The handle should be dark wood – it won’t rot’

‘Make sure you have the right knife for the job. There are subtle differences between a knife for fish and a knife for meat etc. If in doubt as’

‘If all else fails… Look for my mark’