An Unrivalled History Of Steel Making

Japanese knives are incredibly popular with chefs all over the world, and rightly so. Beautifully crafted, well balanced and built to retain their incredible sharp edge for longer than others, Japanese knives are made to the highest of standards.

This is not something that happened by accident, Japanese knives have made their mark in history, with knowledge that has grown from sword making. With 800 years of crafting blades under its belt, Japan has built an enviable reputation for both the material and craft of knives. Japanese blades are crafted with a focus on an incredibly sharp edge, made from a incredibly light weight but hard steel, they are balanced, easier to hold and sharper than alternative designs on the market. The much more acute angle of the edge is why these knives are so sharp, while the sturdy steel enables that edge to avoid becoming dull quickly.

The heart of these knives is the steel they are made from, and there are a number of different steel alloys that have been created by traditional Japanese craftsmen, often varying from region to region. For hundreds of years, craftsmen in Honshu have been creating swords, knives, other tools and equipment from a strong steel alloy known as Honshu Steel. It is a tough material that can be worked to an extremely fine edge and looks stunning. Refined over generations, these highly specialised, extremely hardened steel variants have a high carbon content, and are perfect for use in creating blades of all kinds.

Santoku Chef Knife By Kamikoto

While few of us today need swords, what is true is that this steel is equally useful for the kitchen, and with companies like Kamikoto creating wonderful, elegant kitchen knives, the craftsmen of Honshu have created a modern effective tool for today’s lifestyle. A beautiful, lustrous shine is the hallmark of well-finished Honshu steel. Having the best material is of course important, but the highest quality knives only come from the best use of that material.

The modern kitchen is a long way away from the fields of battle where Samurai showed their considerable skills, and yet the same ideas and materials that formed the ultra-sharp swords they used have arguably never been surpassed. Today’s Japanese kitchen knives benefit from the same materials, the same skill for manipulating the steel, and the same dedication to creating the ultimate blade as they always have.