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It wouldn’t last that long here, for sure. The salt in the eating butter keeps it good. Cooking butter usually needs to be cold for baking and pastries.

I have a Japanese Koshikawa butter knife (dubbed “I can’t believe it’s not Clutter” by a friend of mine) so even eating butter can be dealt with swiftly - similar to a butter curler.

Yoshikawa maybe? It does look fun

https://japanesetaste.com/products/yoshikawa-ea-to-co-nulu-s...

Yes, my terrible typing and eyesight again, thanks.

Me, a single man who only really uses it for bread a couple of times a week and the occasional mashed potatoes?

This is blowing my mind. How after nearly 4 decades did I not know this? I've always kept all butter in the fridge, spreadability be damned.

>The Battle Over Refrigerating Butter: ‘Enough Is Enough’

https://archive.ph/1jobX