Kitchen knives

Traditional Japanese knives have been handcrafted by skilled artisans for centuries in areas of Japan such as Sakai and Seki. Their culture produces and uses knives that can be very different from Western ones. There are some characteristics of Japanese knives that make them unique compared to Western knives. The reasons for this distinction range from traditional knife-making processes to the difference and variety of foods in this region of the world. Not only are the foods different, but the ways of preparing them also contrast with our Western styles. Steels and Hardness The Japanese use harder steels with a higher carbon content than most of the rest of the world. However, this has pros and cons. The advantages are greater edge retention and therefore less sharpening. However, this also means that the blades are more brittle and can chip under certain conditions if not used correctly. Furthermore, the higher carbon content leads to the possibility of rust or corrosion if they are not kept clean and dry immediately after use. Edge Angles Asian knives tend to have sharper angles than Western ones. This is made possible by the harder steels mentioned above. Furthermore, it is not uncommon to see single-bevel knives in Japan. This is rare in the West. Blade Thickness The blades are thinner, partly due to the sharper angles, but also because Japanese cooks do finer work with their knives. Furthermore, their diet consists more of fish and poultry and less of beef and other tough meats with large bones. Flat Blades In most cases, traditional Japanese knives have a flat blade. This helps them in the chopping motion they often use in cooking, while American chefs prefer to use a rocking motion with a curved blade.