We visited the Takefu Knife Village to see how some of Japan's most respected knife makers ply their trade.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Japan Go! | 2021-07-31 00:18:14 |  10,938,541 Views |
How Japanese Knives Are Made With Japan's RAREST Steel
Serious Mealtimes / Daniel Gritzer
If you walk into most knife or kitchenware stores you're likely to encounter two overarching groups: Western knives which have their origins in German and French cutlery traditions and Japanese knives some of which date back hundreds of years to the time of the samurai and their infamously sharp swords.
Traditional Japanese knives come in a wide variety of shapes and sizes designed to perform specialized tasks such as butchering fish and cutting vegetables noodles sashimi eel or pufferfish… if cutting pufferfish is your thing. These knives traditionally have single-beveled blades meaning they are only angled on one side and are therefore either right- or left-handed (usually right-handed which is unfortunate for a lefty like me). These blades taper into a tang that is hammered into a wooden handle.
