Knives. Unusually Rare and Sharp Knives.

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.

Also worthy of your ducats: this ornate hand-engraved number by Sukenari, robust hiroki cutting boards, custom haircutting shears and traditional Japanese sharpening stones.

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.