Japanese Steel, part II

Japanese Steel, II

Chopped parsley rests on the cutting board,
wet, green, smelling of chlorophyll
like fresh-cut grass.

The Ginsu Knife rests in my green fingers,
sharp, steel, finely balanced
and mass-produced.

There was a time when Japanese Steel was
crafted, folded by Masters’ hands
over many months.

I wonder how long it took for the Samurai Sword
to evolve that perfect curve for slicing,
reflected in this knife.

How long before folding the metal with soot ash
became common practice, to enhance
strength and sharpness?

How long the Shogun to accrue so many slaves
that he would test the blades
on their bodies?

Simple cuts: finger from hand, hand from wrist,
arm from shoulder, shin from knee,
head from neck?

And more complex: through thigh, through
torso and through ribs sideways,
through the skull?

Top-rated cuts: left shoulder to right torso down,
left torso to right shoulder up,
through hips and pelvis?

How long to evolve a rating system to denote
the efficiency of the blade in killing,
its strength and sharpness?

How long to evolve this massed-produced, laser-cut,
always sharp and cheap,
Ginsu Knife?

This is part II of Japanese Steel series. Here is Part I. In other notes, I plan on taking this series to three or four parts. The ideas are bouncing around in my head, but they haven’t really coalesced yet. Also, this version of part II obviously needs some work, mainly in the form and word-choice areas. I also want to add another dimension to this… Something to point to the ridiculous early commercials to add a sense of humor maybe? Not sure yet.
Let me know what you think.