When looking for a knife, you may notice that Japanese chef knives tend to be at the higher end of the market. This may not be the choice for most people, but for those looking for extra quality in their cooking, the knife can make all the difference. Just like how having the appropriate knife can make tasks easier, a sushi chef using the best Japanese sushi knife can perform higher quality cuts to make the best sushi.
Japanese knives are expensive, but there’s a reason why many professionals decide to invest in them. In this article, we’ll dive into the details and break down the reason why investing in a Japanese knife can be worth it.
The Reasons why Japanese Knives are worth more
The reasons why Japanese knives are worth more are very much related to two basic factors; the unique craftsmanship and the materials – how they are made and what they are made of, which make the Japanese knives so outstanding. Also be sure to check out the Cutlery Advisor Utility Knife Definition as well.
Unique Making By Two Sheets of Metals
Unlike the others, made by one metal, Japanese knives are made by combining two metals of steel and iron during the creation to make the unique knives. First, the iron is heated in the furnace with temperature up to 1000 degrees Celsius. Then, the steel is placed on the top of the iron to continue. Because of combining the hard steel and the soft iron, it brings together the best qualities of two metals. This technique makes the Japanese knives the outstanding quality of not only being hard to break but also being sharp to cut.
Unique Forging and Rough Stretching
While forging, the blade is heated to around 1200 degree Celsius in the hearth. Then, the blade is hammered to reach the rough shape of it, which will be repeated again and again. During this process, the special welding adhesive is added on the top to melt at high heat, and the blade is stricken to improve the quality of steel and make the outstanding quality of a stronger blade with the longer-lasting edge.
Unique Normalizing and Annealing
Any iron oxide on the surface of the blade is removed to smooth the surface of the blade, and the particles metal are refined for the longevity of the blade. The blade is annealed by heat to 800 degrees Celsius and down in the water again and again to make the outstanding quality of a stronger blade.
Unique Hardening and Tempering
The blade is heated and dipped into oil to harden it to improve the longevity of cutting edge, and tempering is made for the blade to reach the correct level of softness. This process makes the outstanding quality of flexibility and beautiful Hamon pattern on blade.
Unique Straightening and Sharpening
The blade is straightened by a copper mallet to be straight perfectly for easy use, and it is honed by the revolving whetstone for the outstanding quality of sharpness. One of the best things you can do to look after your Japanese knives is to ensure they are regularly sharpened by a professional knife sharpening service this will ensure they stay sharp and performing the way they should do.”
Unique Polishing
The blade is polished by sandpaper to the mirror-like finish for the outstanding quality of more hygienic and rust resistances
Unique Making and Assembling Handle
While making the handle, a piece of dried wood is curved to the correct size with a hole made for the haft. The buffalo’s horn is made to the same size to push into the handle. Then, the haft is heated and fitted to the handle. The handle is lightly burnt at the place where blade and handle meet for preventing corrosion with the outstanding quality of easier sharpening.
Conclusion
All and all, the Japanese knives are more expensive than the others, mainly due to the unique craftsmanship as well as the high quality of materials, and it stands to reason that the Japanese Knives are worth to spend more on their outstanding quality of better performance, more flexibility, easier sharpening, less maintenance and longer longevity, not to mention their unique beauty. According to many of the social media, such as YouTube, ChefTalk, Quota, and so on, people from all walks of life, seem to very much agree on that Japanese knives are expensive but worth it. It is hard to argue with the facts, isn’t it?