Small talk

Why Japanese knives have many single-edged blades

Sep 10 2019

Japanese cuisine, like sashimi, has a culture of eating ingredients without cooking them on fire. The condition of delicious sashimi is to cut the shape of the fish without breaking it with a sharp knife. If you cut it like that, it won't give you extra power or heat to the fish. For this reason, single-edged knives that can make the blade angle narrower than double-edged knives are used. However, since single-edged knives are easy to break and bend, high-quality steel and skilled techniques are required to produce them.      

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About the material of Japanese traditional knives

Jul 26 2019 material

About the material of Japanese traditional knivesIn Japan, four types of steel are mainly used for the knife blade.The names of the colors Blue, White, and Silver, which are attached to each steel material, are derived from the fact that steels of the same appearance were distinguished by wrapping them on colored paper.・ Tama-hagane・ Blue paper・ White paper・ Silver paperAs Tama-hagane is a steel material exclusively for KATANA (Japanese blade), it is rarely used as a knife blade. However, the blade of the knife forged by TOUSHOU (Swordsmith) may be made from Tama-hagane.Blue and White paper are called carbon steel,...

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On the difference between the single and double edges of a knife

Jun 27 2019 Single Edge

There are single- and double-edged types of traditional knives in Japan. Each of them has its own characteristics and benefits and disadvantages.The characteristic of single-edged blade is that the flat surface behind the blade is hard steel and the sloped part on the front side of the blade is made of soft iron. Therefore, it becomes a sharp knife because the cutting edge is at a low angle.The merit is that the sharpness of the blade is good. Because one side of the knife is flat, you can thin vegetables and fish. Peeling of fruits is easier than with double-edged...

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