Why are Japanese Knives So Good?

Japanese knives are highly-prized among chefs for strength and sharpness, but how did they gain such a reputation?

Japan’s history of knife making can be traced to the samurai warriors and their swords. Once these weapons were outlawed by official decree, blacksmiths started to make incredible knives.

The most common kinds of forging are known as kasumi and honyaki. The first involves layers of materials, such as steel and iron, while the latter is made from just one material.

Honyaki knives are known as some of the best in the world, but the exceptional stiffness means they are only really used by professional chefs. Kasumi knives are a bit more forgiving, and suitable for those who cook at home too.

Knifemakers in Japan have also traditionally taken great care over aesthetics, too, with attractive handles and patterns on the blade. Some also have dimples to make it easier to cut sticky foods.

From blacksmiths used to making swords to modern-day creations, knives are a big deal in Japan and make for a great souvenir. They are generally much cheaper to buy in the country than in the United States. Kappabashi Street in Tokyo is known as the knifemaking mecca, so head down there to get some expert advice on what to buy.