Japanese knives are renowned for how sharp they are, and though “sharpness” may seem like an all-too-obvious measure of a knife’s worth, it’s for good reason! Traditional Japanese knives allow their weilders impressive control. When a knife is sharp, it can cut quickly, cleanly, and precisely, whether it’s through daikon (giant white Japanese radish) or sashimi-grade tuna. But the sharpness of Japanese knives is not just about easy food prep or for cleaner presentation! Precision cuts mean less tugging and ripping, and that means less breakage of the cellular structure of a food. Using sharp Japanese knives actually changes the taste of your ingredients!
Japanese Knives and Their Edges
Steel in the Production of Japanese Knives
For centuries, tamahagane (which takes up to three days to produce) was the bladesmith’s steel of choice. Today, Japanese knives are made of a range of steels and other metals, just one development in the craft’s long history of continually advancing technology. In the 1200s swordsmiths were already layering hard and soft types of steel to create sharp blades both tough and flexible, resistant to breakage. Damascus steel is used in all of the ZUIUN knives
Some claim that the name “Damascus” comes from its city of origin in present-day Syria; it is, after all, produced in the Middle East and South Asia. Others believe it is derived from its distinctive, tide-like pattern: in Arabic, damas means water. Today “Damascus” is often used as an adjective to describe the beauty of a knife’s pattern, as opposed to its contents.
Because Japanese knives are made of many kinds of steel, they also benefit from the virtues of all their metals. Beneath 64 layers of Damascus steel, the knives in the
Santoku and Other Virtuous Japanese Knives
You may have noticed that Bokksu sells several
By Emi Noguchi