There are several requirements for kitchen knives’ material: good sharpness, toughness, wear(abrasive) resistance, and rust resistance.
Today’s Japanese skilled craftsmen realize a fusion of ancient steel-making knowledge and the latest technology. Below is the list of the materials used for knives of our shop and the explanation.
Above 5 are major kitchen knife making places in Japan: Sakai, Sanjo, Tosa, Takefu and Seki.
Before I tried to explain the physical difference between Western and Japanese kitchen knives with below illustration.
…but I got further question from a friend:
a.Is the difference optically visible?
b.Is the actual sharpness different?
The guy said that he cannot be convinced that Japanese kitchen knives are great without clarifying those. If it cuts, it’s fine!
Yeah I agree with it. So here I try to show the difference from my viewpoint.