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Analyzing the Design of Unusual Japanese Butter Tableware
This is genius. If I would eat more butter I would see if I could buy this in Switzerland.
I have a Japanese Lauffer (Towle?) Mondo butter knife exactly like this one pictured that I found in a curb alert box {8.5" long, 3.5"×1" blade, 1.60mm stock, .5” dia. handle}. This thing is amazingly designed, holy hell it's edge...; the paddle blade's full flat-grind profiling gives it the sharpest false edge I've ever felt, that this "butter" knife can easily dice up onions & peppers and even take care of beefier Tesoro tomatoes, I've prepped chef salads and super salads with just that knife. And, the long handle with the paddle blade's shape scrapes out the bottom of bigger mayo and peanut butter jars no problem, let alone how that it makes whipping up canned meat mixes or batters a far easier chore. I always take it with me whenever I go out for more than a day, like a weekend trip, camping or bike-touring. It's not just a butter knife, it's a buddy knife!
Although the Japanese language appropriated 'pan' for bread, after the French 'pain', it is curious that 'bata' came from the English word.
It looks like the serrated side of the funky knife is not for slicing toast but for shaving the burned bits off toast. I mention it because.... that's amazing, I want one.
My speculation for the noodler is it is for cold butter. It increases surface area, making the butter easier to soften/spread as you indicated. It seems to be far more efficient than scrapping a plain butter knife across the top of the stick. As with a lot of kitchen gadgets, they mostly try to wring out that extra ounce of efficiency.
I've used the butter noodler knife. Found it very disappointing. The noodles just clump together anyway, forming an awkward butter roll that is hard to spread, especially with the bent knife. But i appreciate the effort.