There are several requirements for kitchen knives’ material: good sharpness, toughness, wear(abrasive) resistance, and rust resistance.
Today’s Japanese skilled craftsmen realize a fusion of ancient steel-making knowledge and the latest technology. Below is the list of the materials used for knives of our shop and the explanation.
Continue reading Materials of the blade of Japanese knives
Here is a summary about Kiseru, Japanese traditional smoking pipes.
Above 5 are major kitchen knife making places in Japan: Sakai, Sanjo, Tosa, Takefu and Seki. Continue reading Where are the Japanese knives produced today?
Before I tried to explain the physical difference between Western and Japanese kitchen knives with below illustration. …but I got further question from a friend:
a.Is the difference optically visible?
b.Is the actual sharpness different?
The guy said that he cannot be convinced that Japanese kitchen knives are great without clarifying those. If it cuts, it’s fine! Yeah I agree with it. So here I try to show the difference from my viewpoint. Continue reading What is the difference of Japanese and Western knives?