While the best Japanese knives are more expensive than conventional Western knives, there are a lot of reasons why these knives are in high demand. It is not easy to come by these knives. They are rare because they are hand-forged and the professionals who are specialised in making them are few. These knives are worthy of their high prices and here are some reasons to support this claim.
They are the sharpest knives you will ever come across
Sharpness is the most valued feature of Japanese knives. Sharpness is typically achieved by the techniques used to make the knives and the high-quality steel used to make the knives. When you are looking to buy kitchen knives, you should check the sharpness of the knife because you do not want to end up sharpening the edge of your knife every day or after every meal.
The edge of Japanese kitchen knives is more long-lasting. They do not need frequent sharpening and this is made possible by the hard steel used to make the knives. The knives contain high carbon which makes them extremely hard and allows them to keep their sharpness for a long time.
They are lightweight and thin
Even if you decide to buy heavy-duty cleaver kitchen knives, you should choose a Japanese kitchen knife to avoid heaviness. A heavy knife is always harder to use. You want to make your cooking process easy and not lose your energy cutting your food.
Japanese knives are easy to use since they are sharpened symmetrically on both sides. The steel of the blade tapers off in size when it enters the handle and this reduces the overall weight of the knife. This brings the balance of the kitchen knife to be forward heavy. This is a special trait that a lot of professional chefs look for in a knife. The thinner the blade, the easier it is to cut and the more agile cutting it will perform.
Japanese knives are made of the best steel
Carbon steel, high carbon steel, Damascus steel and stainless steel are the most common types of steel used to make Japanese kitchen knives. The only problem that you can get with steel is rust. However, that is cleanable and preventable. In case your knife has rust, you can find tutorials on how to clean it.
Most Japanese kitchen knives employ the use of carbon steel combined with other elements such as chromium, nickel, tungsten, vanadium and molybdenum to produce exotic allows that have enhanced corrosion resistance, durability and hardness.
Japanese kitchen knives will serve you a long time and keep their shape and sharpness. Even if they do not keep their edge, you can easily sharpen them.
Unmatchable hardness
The best Japanese knives have unmatchable hardness. The hardness of the knives makes them long-lasting. However, the unmatched hardness comes at a price and that is why you will find Japanese knives selling for up to several thousand dollars.
