Knife forging art from the distant Japan professional cooks swear by it and some hobby chef’s dream: a Japanese chef’s knife. Finally is a good knife the A and O in a busy kitchen, and with Japanese knives cutting is the art and the true joy. With hardly an other knives can be as good and fast work. Japanese are also not only extremely sharp knives, but also a feast for the eyes. However it is a lot to consider.
So, for example, that such blades rust or be very sensitive due to their high degree of hardness can. You must therefore carefully treated and well maintained. Also they must be sharpened regularly. This is an art that you should learn before you invest in such a knife. But worth the extra effort. A genuine Japanese chef’s knife is hand-forged still in elaborate procedures. How exactly these procedures look, mostly remains a mystery of the Smiths and forge master. The craft will be for thousands of years by a master passed on to the next. Sure is only: these special knives consist of many layers of hard and soft steel and manufactured in hundreds of steps by means of the so-called folding technique, until a miracle of unique sharpness is created.