About Japanese Knives

Why Japanese knives?  

Over 800 years of samurai swordmaking history has taught the modern Japanese knifemaker the coveted techniques for producing legendary katana sharpness and longer lasting edge retention.

All good chefs have a few Japanese knives in their collection and use them in preference to European knives for a number of reasons:

1. Japanese steel is harder and therefore keeps a sharper edge for longer
2. A Japanese chefs knife has a more acute angle and is therefore sharper
3. The weight of a Japanese knife is lighter with less fatigue on the joints and muscles in the hand

Even some of the more astute German knifemakers are setting up factories in Japan so they can benefit from Japan's knife and swordmaking techniques.

 

What's the difference to other knives?

1) Hardness

Your typical German knife has a hardness rating of HRC 52 – HRC 56 whereas your typical Japanese knife has a hardness ranging from HRC 58 – 65. The harder the steel and the better quality steel, the longer the edge remains sharp.

2) Type of steel

Most German alloys used in knifemaking are fairly similar. However the modern Japanese knifemaker uses a variety of alloys depending on the desired finish and use of the knife. Some knives are made of many layers of metal forged together to create the beautiful “Damascus” effect. Like the Japanese philosophy on food, a knife should be harmonious to all five senses. Damascus knives are a speciality of Chef's Armoury.

3) Thickness and weight

A German knife is generally heavier. It has a thicker and more robust blade with a more obtuse/larger angle at the cutting edge. This makes it useful for cutting through tough foods like chicken bones or pumpkin but doesn’t offer the amazing sharpness of a thinner blade. 

A Japanese knife is generally lighter and has a thinner blade, so it should not be used for heavy cutting tasks like chopping through bones as this will most likely chip the blade. Most Japanese knives are best used for slicing and dicing.

4) Angle of blade

Japanese knives are generally able to be sharpened to a much finer angle at the cutting edge because of the harder steel. This contributes to a sharper knife that slices and cuts through food with ease and with the additional benefit of less pressure on the muscles and joints in the hand. Once you start using a Japanese knife you will immediately notice the difference.