Japan has a long history of highly skilled blade makers who have created some of the most iconic, effective blades throughout history. From the beautiful curves of the Katana blade used by the samurai, to the wonderful Honshu Steel chef’s knives of today, the combination of Japanese steel and its highly skilled artisans has brought the very best in steel blades to the world for over a thousand years.
The first component that has distinguished Japanese blades is the locally produced steel used in their construction. High carbon content and the iron rich sand historically used in the smelting process has long made Japanese steel some of the hardest available, and its strength translates into the perfect material for blades, whether they be swords or utensils such as the chef’s knives from Kamikoto.
Strength is important in the creation of knives, as it allows blades to be thinner than the edges made from other types of steel. This is important, as it allows a shallower bevel to the edge, allowing for a sharper edge that with other blade types. This is the key to the Japanese blade, which for centuries have been known as the sharpest blades around. The way the material itself is tied into the ultimate performance of the blade is an example of development of the blades, with the steel being created over the years to best fit its application.
Of course, the steel on its own cannot make a world class blade, and todays chef’s knives and other steel utensils owe much to the centuries of blade making skill handed down through the generations. Japanese sword makers experimented with design, forging techniques and edge creation for a thousand years, each learning from predecessors, refining ideas and techniques to perfect the process. It is this legacy that ensures that today’s kitchen knives are the very best in the world, built on the very best material and over a thousand years of learned experience in making blades.
Today’s chef’s knives are created in the forge, handmade as blades have been done throughout history, the artisan’s skills passed down from generation to generation allowing him to understand the forging process like with several lifetimes of knowledge. Knowing the best use of heating and cooling to create a straight, true blade without stress or weakness, that is perfect for its intended use. Handmade chef’s knives still owe much to the pioneers of blade making from centuries past, although the steel now is much purer due to better smelting processes, and even harder than that created by those artisans, the ability to work the material with forge, hammer anvil and water to produce blades that are as beautiful as they are useful is the same as it ever was.