Hello. Today I would like to talk about Japanese knives.

Japanese kitchen knives are unique among traditional Japanese knives.

Today, “Japanese food” is gaining popularity around the world, and interest in Japanese kitchen knives, which are indispensable for its preparation, is also increasing.

So, what is so wonderful about Japanese kitchen knives? Here are some key points.

*Reference image: Hakuji Kougei, Eastern thin-blade, Hon Forging, 195mm

(1) Specialized tools

Japanese kitchen knives are mainly made with a “single-edge” blade. Unlike double-edged knives, single-edged knives are not all-purpose, but are shaped to specialize in a particular task.

Yanagiba” is suitable for sashimi, ‘deba’ for grating fish, and ‘thin-blade’ for cutting vegetables.

The blade length, blade thickness, and blade width are adjusted for optimum performance for each application.

It is difficult to master, but once you become proficient in using the tool, you will be able to perform very delicate work.

(2) Hon Forging by Craftsmen

Hon forging” refers to the process of combining different materials, steel and soft iron, by heating them at a high temperature of approximately 1,000°C and beating them together.

Therefore, traditional Japanese knives are manufactured with a two-piece structure of steel and soft iron.

The steel is single-edged to maximize sharpness and make the blade thinner, while the flexibility of the soft iron absorbs the impact on the blade and prevents it from spilling.

This two-piece construction is the result of our pursuit of rationality.

It is easy to simply explain in words, but this is extremely difficult and is supported by advanced technology.

Indeed, the skills of Japanese cutlery craftsmen are unparalleled in the world.

(3) It is made easy to sharpen with a whetstone.

The “cutting edge” on the surface of a Japanese knife is basically composed of flat surfaces.

On the back side, there is an indentation called “Urasuki,” which is designed so that the cutting edge contacts a flat surface.

This structure enables efficient sharpening of the blade when sharpening a kitchen knife with the “Kakuto” whetstone. It is based on the very simple principle of sharpening by aligning the plane of the knife with the plane of the whetstone.

Those who first devised the structure of the Japanese kitchen knife were very wise.

Also, the fact that a knife is a tool designed to be sharpened is firmly reflected in its design.

As mentioned above, Japanese Japanese kitchen knives are made with a deep understanding of the needs of the user.

The unique Japanese nature of pursuing things thoroughly supports the existence of “Japanese kitchen knives.

It may be a natural progression that Japanese kitchen knives are spreading and being accepted all over the world.

See you soon.

Yosuke Kamata, 4th generation of Kappabashi Kamata Hakensha.

*This is a translation by a translation tool.