Japanese knives, known as “和包丁” (Wa-bōchō), have been prized worldwide for their unparalleled sharpness, balance, and aesthetics. They possess a rich history and unique features that have been passed down through generations of Japanese craftsmen. Here we explore the characteristics that make these tools truly exceptional. Material Japanese knives are often made from high-carbon steel, giving them an extraordinary edge and long-lasting sharpness. Some top-tier knives are made with a specialized steel called ‘hagane,’ which is known for its hardness and sharpness retention. Sharpness The sharpness of Japanese knives is truly a marvel. Their blades are typically ground to a finer angle than Western knives, which allows them to cut…
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