Traditional Japanese Kitchen Knife Craftsmanship

THE ART OF JAPANESE KNIVES

Japanese kitchen knives are renowned as some of the best in the industry, and if you’ve ever wondered why, you’ve come to the right place. For starters, Japanese knife making is a fine art, mastered by only a few individuals, as these knives are made to precise and exacting standards. In fact, most knives on the market fail to match the quality and performance of a genuine Japanese kitchen knife. Once you buy one, you’ll never wonder what makes them so unique again. Let’s take a look at what makes them so special.

Japanese knives come in several different types, including single-bevel and double-bevel blades. Double-bevel knives, also known as Western-style knives, have a V-shaped blade and are great for cutting large vegetables and meats, and they are a cornerstone of the Japanese knife industry. In fact, one of the things that makes Japanese knives so unique is that there is a design to suit every chef’s needs, especially when it comes to single-bevel Japanese knives, including both amateur and professional chefs.

When makers forge Japanese knives, they usually have a specific goal in mind and craft the knife accordingly. This is because Japanese knife making is not only a way to create a great knife, it is also a very important part of Japanese culture. Traditional Japanese craftsmanship, passed down from generation to generation for over 600 years, is also one of the reasons why these knives are considered the best in the world.

A LITTLE HISTORY OF JAPANESE KNIVES

Japanese knives are among the highest quality knives available, which is evidenced by the long, largely unchanged process of making Japanese knives. In fact, the history of Japanese knives begins with the traditional Japanese craft of sword making, which has developed over centuries. Several regions of Japan have been making swords and knives for over 1,000 years.

Throughout this history of Japanese knife and sword forging, blacksmiths have perfected their ability to forge steel of incredibly high quality. It is this expert craftsmanship of Japanese steel that has made Japanese knives so renowned.

In Sakai, Osaka, blacksmiths have further perfected Japanese knife making over the course of 600 years. They have reached such a level of expertise and precision that the process has been divided into its component parts: forging, sharpening, polishing and installing the handle.

LIGHTER BUT STRONGER

Japanese knives are lightweight and therefore easy to handle, which is why so many chefs prefer them over Western knives . Japanese knives have a slightly more forward-leaning balance and make cutting, slicing, and mincing easier than other knives when using a pincer grip. As soon as you hold the knife in your hand, you will recognize the difference between Japanese knives and all others. To top it off, the Japanese are masters at creating very attractive knives that can easily add a bit of style to your kitchen.

A LEGACY OF HANDMADE PRODUCTS

Japanese knife making is a tradition that is still taken very seriously today. About 80% of the knives made and sold in Japan are still handmade in Sakai, where they are either hand-made or hand-forged so that the tradition of high-quality knives is not forgotten. Japan has 150 to 200 different types of knives used for culinary purposes.

Among the different Japanese knives are Gyuto, Nakiri, Santoku , and Kiritsuke knives, among others. When it comes to traditional Japanese craftsmanship, you will never lack a knife that will serve its purpose, no matter what you plan to do with it.

WILL JAPANESE KNIVES LAST FOREVER?

With today's Japanese knife making techniques, if you take care of your Japanese chef's knives, it is possible to keep and use them forever, or at least for many decades. Here are some tips to follow to take great care of your Japanese knives:

Remember that the steel used is not necessarily rust resistant, so be sure to wash and dry the knife completely after each use.
Never put a Japanese knife of any type in your dishwasher.
Add oil, such as camellia oil, occasionally to the blade to keep it in good condition
Never use the knife to cut frozen or very hard foods as this could break the blade
Always use a wooden cutting board with your knife — never a glass or metal surface, as this can wear down the blades more quickly.

It is not difficult to properly maintain your Japanese knives. In fact, once you get into the habit of doing these things, you will realize that it is neither difficult nor time-consuming. That being said, it is still important to maintain these knives properly because if you do, there is a chance that they will last a lifetime and provide you with quality cutting throughout that time.

CONCLUSION ON JAPANESE KITCHEN KNIFE CRAFTSMANSHIP

Japanese knife making is an age-old tradition that produces some of the finest knives in the world. The art of making and forging Japanese knives hasn’t changed much in the last 600 years, but why change something that’s perfect? Kaitsuko offers all types of high-quality Japanese knives that can be used in a variety of ways. Visit our online store anytime or contact us if you have any specific questions about our products.