Why Use A Japanese Knife?

If you ask any chef about quality knives, they will often mention Japanese knives as some of the best out there. Now, they often look a little different to the standards knives you may have in your kitchen. To some Japanese knives have an exotic name, a foreign design and tend to have a obvious material quality, but is that all that makes a Japanese knife the best choice?

The short answer to that is no, but those factors do contribute to a better product overall. Part of the pleasure of owning a Japanese knife often lies in the design and feel, but that is not the most important aspect of a kitchen knife. The secret to why the Japanese kitchen knives are so sought after is found in the steel itself. Not only is the reason for the superior retention of a sharp edge, but is also a major reason for the design and appearance that people enjoy so much.

Japanese Steel is different in makeup and properties than steel from other regions, the actual alloy used does vary depending on the type of knife and finish desired, but all are harder than comparable steel from elsewhere. This higher level of hardness comes from the steel itself being of higher quality, which means less impurities, and is important for knife making as the harder the steel is, the longer it retains its edge between sharpening. Craftsmen use different alloys to vary both finish and style, they are far more tailored to their role than other knives beyond just the shape of the blade.

Although harder and relentless in retaining a sharper point, the Japanese knives also benefit from being lighter weight in general. This stems from the blade of a Japanese knife tending to be significantly thinner, and sharper, than others, but this also helps with balance. Japanese knives tend to be better balanced for longer use without fatigue, and a higher level of control.

The other attribute of the Japanese kitchen knife that effects both looks and performance is the angle of the blade itself. The blade tends to have a more acute angle to the edge, creating a sharper blade than other styles of kitchen knife. This creates a thinner, sharper blade that cuts much easier, requiring less pressure from the user, which protects from fatigue and muscle or joint strain from prolonged use.

This kind of construction has not come about overnight, Japanese knife making techniques have been developed over a period of more than 800 years, and have their roots in the sword making skills that served the legendary samurai. The unique sharpness of those blades came directly from the way they were forged and the materials used, with this knowledge and skill passed downed, we can now benefit from the highest quality Japanese Kitchen knives from Kamikoto Knives.

Kamikoto Kanpeki Knife