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From the Sakai Takayuki web site.
“When cutting a tomato, have you ever smashed it? Have you cried when cutting an onion? These problems are caused not by the food but by a blunt knife. A blunt knife adds extra force to the cut surface, and the food cells collapse. For food, such as an onion, the lachrymator within the cells is released as the cell collapses, causing the tears in your eyes to flow. In addition, when cutting thin, soft food like fish or a tomato with a blunt knife, you have to move the blade back and forth for many times. When this happens, the color at the cut surface becomes dull, the luster appearance was gone, degrading the fresh look of the food. Moreover, oxidization develops rapidly at the cut surface, so the food loses firmness and taste. In other words, the sharpness of a knife is a decisively important issue for cooking.”