Hand forged knives nowadays are rarely used most especially in places where the use of modern technology is prevalent. Forging, according to Wikipedia, is a manufacturing process involving the shaping of metal using localized compressive forces. It is known to be one of the oldest methods used in knife making.


In the early traditions, forging was executed using hammer and anvil by a smith. Though when water pressure and working of iron for knife making was introduced during the 12th century, they became obsolete. Today, we have industrial forging where hammers or presses powered by compressed air, electricity, and hydraulics are being used.

Difference between Hand Forged Knives and Machine Processed Knives

Hand forged knives are stronger as compared to knives that are made using machines. During the forging process, the inside particle of the steel gets deformed as it follows a shape. Because of this, the particle is spread out in uniform fashion throughout the blade giving it enhanced strength qualities.

 

Here are simple steps on how to make your very own hand forged knife:

See it here: "How to make your very own hand forged knife"

Takeshi Saji Sushi Knife

The art of Maki-e-making is as sophisticated as a sushi knife. Maki-e art originated from Japan and is now considered as part of the Japanese culture. The inclusion of a Maki-e art in a Japanese Sushi Knife makes the knife more valuable and worth keeping. Some Japanese knives collectors don’t use these knives with Maki-e arts the way they are intended to be used but merely put them on display.

 

History of Sushi Knives

 
The rich history of sushi knife-making dates back to the 14th century when most of the techniques used can go back as far as 1000 years ago. When carrying of Samurai swords became illegal in the 19th century, most craftsmen making Samurai swords turned into crafting sushi knives as their business.


Since then, hundreds of years of accrued understanding and experience in sushi knife-making have been handed down from masters to students.


Razor sharp sushi as well as sahimi knives are hand-made for a particular job and there are particular directions to hold and preserve them. Many knives are made up of high-grade carbon steel. High-grade carbon steel is not stainless so sushi knives made from this type of steel can rust easily. Though the good thing about sushi knives is that they are easy to sharpen.


This kinds of knives have single-beveled edge meaning only one side holds the cutting edge while the other side stays flat. The flat edge is there so that foods don’t stick to the knife.
 

Most sushi knives are made right-handed since many people believe that it is easier to cut fish using the right hand. Generally, left handed knives are made to order and cost a lot more than the right handed knives.


They either made true forged (Honyaki) or mist (Kasumi). Honyaki is made from a high-grade single steel while Kasumi is made from two types of steels which are hard iron and softer high carbon.


Essential Sushi Knives:

• Yanagi-ba - Yanagi-ba is what they call the typical knife for cutting sushi rolls.
• Deba - Ideal for cutting through bones and fish cartilage.
• USuba - Best for fine cuts and peeling.
• Santoku - Known as the “three virtues” which is ideal for fish, meat, and vegetables.

 
If you are looking for this type of kitchen knife decorated with a beautiful art, see Yanagiba Sushi Knife with Makie-e Art.

“Sprinkled picture of art in a Japanese Gyuto knife - a masterpiece!” This is probably a layman would describe a knife with a Maki-e art. Maki-e, in Japan, literally means “sprinkled picture”. Applied by using a makizutsu or akebo brush, This is a kind of Japanese lacquer drizzled in gold and silver powder used as an adornment.

The History of Maki-e Making

This Japanese art started from Nara period (710 - 794 CE) while in the Heian period (974 - 1185), it was tailored in Buddhist altar fittings. In Muromachi period (1333 - 1573 CE), Maki-e arts were used to serve court peerage for stationery-making like inkstone cases. But it was not until the Edo period (1603 - 1868) that it bloomed. It was polished over time and became the elegant art that speaks of Japan. Then its reputation was accepted by royal families and armed chiefs to signify their authority.

Artists who want to learn this art usually go through several years of guidance to acquire skills and to eventually, become an experts. A variety of metal powders can be used to come up with different colors and surfaces like with copper, brass, lead, aluminum, platinum, pewter, together their alloys.

The very first lacquer master linked to this kind of arts was Koami Docho (1410 - 1478). He used markings from different Japanese painters in his arts. There are two major schools of lacquer making in the history of Japan and Koami together with another master, Igarashi Shinsai, were its prime movers.

One of the major methods being used in making this was Takamekie (or raised Maki-e). Conceptualized in the Muromachi period, the method of Takamekie includes raising up drawing patterns directly above the surface using a combination of lacquer, metal powder, and charcoal.

When putting a black lacquer without oil on the metal design as an additional coating, that method is called Maki-e Togidashi.

Their art truly represents the Japanese people love for beauty. It is an art that speaks deeply of their culture and somehow gives the world an understanding of the Japanese people in this age of time.

See more Japanese Gyuto Knife beautified with a Maki-e art,
click >> goo.gl/g6h7X1

Yanagi-ba-bocho literally means “willow blade knife”. Some people, for a shorter term, call it Yanagi. Yanagi knife belongs to the sashimi hocho group of Japanese knives. The Yanagi knife originated from Kansai (Osaka) region.
 

In order for a slice of sashimi to be called perfect, when one looks at it at a microscopic view, the inside must be smooth looking and shiny. And that is usually the result when it was sliced using a Japanese Yanagi knife.

 

Here is a list that makes a Japanese Yanagi knife perfect for slicing sashimi:

** Length – This knife has a long blade so it can slice through a block of raw fish in just one pulling direction. When one cuts the fish in an irregular pattern, the cross section is going to be bad not only in appearance, but it will also cause the cell of the fish being cut destroyed. This has a direct effect on the taste of the fish.
 
** Thickness – It has a thin blade that creates less effort in slicing a fish. When there is even the slightest amount of force added in slicing, one is not slicing anymore, but instead, tearing the fish.
Scraped Back Face – some Japanese Yanagi knives have its back faces scraped out so that the sliced fish easily detaches itself from the blade.
 
** Single Ground – one thing that makes a knife excellent for slicing fish is that it has a single ground blade. A single ground blade, aside from it being easy to sharpen, gives more control to the user for slicing delicate objects, like in this case, raw fish.
 

In making a Japanese Yanagi knife, its hardness and toughness is modeled in the same way as a Japanese sword. It is made using a combination of hard and soft steels; the softer steel wraps around the inner harder steel. So, what can users expect from a Japanese Yanagi knife? Sharpness and durability for a long period of time.

For beautifully sliced sashimi, use this knife!

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Santoku knife with Deer horn handle

The Santoku knife originated in Japan and the word “santoku” has a historical significant meaning - “three uses” or three “three virtues”. It is a general purpose knife and the blade length, usually ranges between 13 and 20 centimeters long. The edge is flat and the spine of its blade curves downward to meet the edge.

The top of the handle and the blade is in proportion to each other. The handle and the blade is designed to work in synergy by matching the width and weight of the blade to the weight of the blade’s tang and handle. An original Japanese santoku knife is regarded a well-balanced knife. The “three wishes” describing a Santoku knife refer to its cutting tasks -slicing, dicing, and mincing.

Santoku knife 33-Layer-Damascus

Because of the way the blade of a santoku knife is designed, it has a limited “travel” motion, as compared to a German and / or a Western knife. One may use this knife in a rocking motion, however, due to the immoderate radius of its tip, very little cutting edge makes contact with the surface.

See full Story:  Santoku Knife: Originated in Japan

Damascus Gyuto Japanese Chef's Knife

The super steel material ZDP 189 from Hitachi used in knife production, has an extremely high carbon (3%) and chromium (20%) content making it expensive to manufacture. It is made using powdered metal technology.
 
The pure carbon content of ZDP 189 makes it one of the most edge retentive alloy in the knife industry. What makes the ZDP 189 steel remarkable is that it can be hardened up to RC 65-67 without any problems of chipping. The manufacturing processes of this steel make it one of the toughest steel available in the market today.
 
It is also noteworthy that the ZDP 189 steel is one of the harder steels to sharpen by hand. The Henckels call it by the alias “MC66”.
 
The best way to maintain the sharpness of the ZDP 189 blade is by using diamond rods with very light pressure. Though some people reported that Japanese water stones can do the job as well.
 
The secret to Japanese knives sharpness and cutting performance roots from the techniques and the long history of knife making. However, the type of steel to be used in producing a knife is equally important because each steel represents different characteristics and it is one of the factors people are determining when looking for a Japanese knife.

Damascus Gyuto Japanese Chef's Knife

Generally, there are three categories as far as steel material is concerned:

• Stainless Steel
• Carbon Steel
• Powdered High Speed Tool Steel

Stainless Steel

Stainless steel is popular for its characteristic of being rust-resistant. Steels is considered stainless when it has more than 11% of chromium in chemical composition. Providing the steel resistance to wear and corrosion is the chromium.

 

Carbon Steel

Unlike a stainless steel blade, carbon steel blade can get rusty and discolor very easily. This is the reason why extra care and maintenance is needed to avoid rusting and discoloration of the blade like; never leave your carbon steel blade in wet condition, and giving the blade extra wiping to dry it even during cooking. Should discoloration and rusting appears, note that the cutting performance is not affected.

Powdered High Speed Tool Steel

The process in producing these steels is different than those used in other types of steels. The process is called Powder Metallurgy which calls for rich chemical composition.   The blades made from these steels are often used to cut hard materials. This characteristic sets knives made from this type of steel apart from the rest. It is often referred to as the next generation of special steel.
 
Serious users and professional chefs prefer to use knives made from ZDP 189 steel because of its superior cutting performance and longer edge retention.
 
The ZDP 189 falls in the third category of steel materials. The Hitachi Steel Company produced this steel to compete against the Daido steel’s Cowry X.
 
See more, click this>> Japanese knife made from ZDP 189 blade.

Kiritsuke knives are one of the few Japanese knives that are considered as multi-purpose knives. The kiritsuke is a marriage between the Usuba and yanagiba. It can be used for slicing fish (yanagi) and cutting vegetables (usuba). When used in cutting vegetables, it can make a beautiful julienne, dice, or brunoise. It can also shave chives and scallions.


These knives have the shape of a sword and the edge is made straighter and a longer.
Traditionally, only the professional chefs can use these knives for two reasons: as a status symbol (masterchef) and the difficulty of its use. In order to use a kiritsuke knife, one must be skilled enough in using traditional Japanese knives.


Over the years, kiritsuke knives are becoming more popular. Many people like the sword like tip design of its blade.

Takeshi Saji Kinife VG10 Yanagiba 270mm with Makie art - Rooster

A traditional set of this knife for a Japanese chef includes three to four knives:

• a 210mm or 225mm usuba (vegetable knife)
• a 210mm or 225mm deba (to fillet fish)
• a 150mm or 165mm deba known as ajikiri for cutting smaller fish
• a 300mm or 330mm yanagiba (sashimi)

There are also “specialty” versions of Kiritsuke for particular uses:

• Hankotsu for meat butchering
• Garasuke for poultry butchering
• Hamogiri for shearing the bones in a pike conger eel (hamo).

If you are looking for a kiritsuke knife, we at Japanny.com proudly offer Kiritsuke knives that are priced competitively. We deliver anywhere in the world for a flat fee of $9 only and we can waive it for orders $300 above.

Many people are not aware that there are knives for left-handed users. Probably, some would ask, what is the difference of that knife from a regular knife? If you are a right-handed person, that probably would be your question, but for left-handed users, that is a valid concern.
 
Kitchen knives with a double bevel edge sharpened to 50/50 are the suitable edge shape for both right and left-handed people. Single bevel, on the other hand, is ground on one side only and the other side is flat. For professional chefs, the Japanese traditional style knives are still the common tools for preparing and cooking Japanese foods such as sushi, and cutting fine shapes of sashimi (raw fish).


Some people prefer the design and balance of double bevel, but some prefer the exceptional sturdiness and sharpness of a single bevel. Most Sushi and Deba Butcher knives are made single bevel.
 
There are some Japanese knife makers who produce knives with double bevel edge sharpened to 70/30 and that technique came from the traditional Japanese style knife’s single bevel edge using shinogi blade construction. This is where the Japanese knives get their excellent cutting performance. However, double bevel edge 70/30 is designed for right-handed users. In order to bring the edge to a 50/50 or 30/70 (which is ideal for left-handed users), the blade needs to be re-sharpened using a whetstone.
 
The production of knives for left-handed users are not that huge as compared to knives for right-handed users. Simply because these knives are more expensive than those for right-handed users. Depending on the manufacturer, prices usually go up by 30% to 50% more. This is because it will take them longer period of time to produce such knives and aside from that, the demand is not big.
 
For more information on knives for left-handed users, please visit Japanny.com or contact us here.

Sakai Takayuki Santoku Japanese Knife

33-Layer Folded Damascus Steel/VG10 Steel (Made in Japan)

 

Behind the Sakai Takayuki knives come a 600-year of knife making history by skilled craftsmen in Sakai, Osaka Prefecture, in Japan. Since then, the excellent workmanship and technology that create these knives remain unchanged. This is also the reason why most people trust Japanese knives.
 
The word Santoku in Japan means “three uses”. Generally, they work best doing slicing, dicing, and mincing. With the handle and blade working in synergy, they are considered to be well-balanced knives.



Why buy this kitchen knife?

The 33-layer Damascus steel used in making this razor sharp Japanese knife is hand hammered to ensure the strength of the blade; and at its core is one of the best steels used in kitchen knife production due to its superior edge retention, sharpness, and being stain resistant – the VG10 steel.

Specifications:

Knife Type: Santoku (multi-purpose)
Steel Type: VG10 stain-resistant
Blade Type: Double-edged
Blade Length: 180mm



This Sakai Takayuki Santoku Knife with Mahogany handle is crafted to perfection and loved by many professional Japanese chefs.
 
Buy yours, Now!

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