KNIFE BRANDS FROM JAPAN

The rich history of the production of Japanese Kitchen Knives is deeply rooted
in the country's ancient sword making traditions.

Here's a rundown of the historical progression from weapons of war – to weapons of food!

During this period, Japanese swordsmithing techniques were applied to the shaping of knives for food preparation. The techniques of forging and tempering steel were refined, resulting in knives with superior sharpness and durability.

The Kamakura period saw the emergence of Samurai warriors and the influence of their sword culture on the art of knife-making. Forging techniques used for swords, such as differential hardening and folding the steel, were also employed in the production of food knives. This led to the development of traditional Japanese kitchen knife styles including the Yanagiba (slicer), Deba (fish knife), and Usuba (vegetable knife).

The Edo period marked a significant advancement in the production of Japanese kitchen knives. Skilled blacksmiths known as "tosho" specialized in crafting knives using traditional techniques. The demand for knives increased as cooking techniques and culinary arts flourished during this time.

During the Meiji period (1868–1912), Japan opened up to Western influences, leading to the adoption of Western-style knives. However, Japanese craftsmen continued to produce traditional knives, preserving their unique designs and forging techniques.

After WWII, Japanese cutlery was exported across the world and quickly became recognized for its quality and affordability compared to the mass producers of the time — the USA and the UK.

Today, Japanese kitchen knives are crafted using a combination of traditional and modern techniques. They often feature high-carbon or stainless steel with hardness levels tailored to specific knife styles. Renowned for their sharpness and edge retention, knives such as the single-bevel sushi blade have become iconic symbols of Japanese culinary culture.

The Santoku bocho (三徳包丁) — meaning "three virtues" or "three uses" — is a 20th-century design that has become one of the most common and recognizable Japanese kitchen knives. In the 21st century, it’s a must-have addition to cutlery sets around the world.

Compare to the history and quality of German kitchen knives here.