The Japanese knife more than just a knife.
All the Japanese know-how in the knife.
A cook expects a knife to extend his arm and provide him with the necessary control to prepare his dishes. For the past few years, the Japanese knife, thanks to its design and extraordinary edge, has been the benchmark of the best chefs around the world.
Why is the Japanese knife so sharp? In the days of the samurai, the know-how, patience and rigour of the master blacksmiths made it possible to manufacture weapons of an edge still unmatched today. After japan's ban on the use of swords, master blacksmiths converted to the manufacture of everyday tools, including the production of high-quality kitchen knives.
Today, the Japanese knife has taken its place in French cuisines. More than just a utilitarian object, it stands out for its quality, its shape and above all its ability to cut with disconcerting ease.
The effectiveness of the Japanese knife.
There are several kinds of Japanese knives, each designed for specific use. Santoku, nakiri, yanagiba and deba are the most common traditional forms of Japanese blades. To be so hard, the steels are rich in carbon, which gives the knife a thinner cutting wire. The Japanese excel in forging damask steel, i.e. there is an assembly of several steels.
Many of the many steps in the manufacture of Japanese knives are still done by hand (not industrially). All this gives the Japanese knife an exceptional edge and robustness.
The handle of the Japanese knife must be ergonomic and calibrated in order to achieve a perfect balance. On the other hand, this assembly between the blade and the handle must be solid to absorb all vibrations. Today, new technologies allow us to combine tradition and innovative products. But traditional manufactures remain.
Major brands (such as KAIknife, GLOBALknife, MISONOknife) perfectly combine ancestral know-how and modernity. Handcrafted, some knives are truly unique pieces and are specially made for great chefs or enthusiasts.