Mats Bruzaeus 2009 www.matsu-san.

com
J Ja ap pa an ne es se e k ki it tc ch he en n k kn ni iv ve es s
There are two classes of traditional Japanese knife forging methods: honyaki and kasumi. The class is
based on the method and material used in forging the knife. Honyaki are true-forged knives, made entirely of
one material: high-carbon steel. Kasumi are made from two materials, like samurai swords: high-carbon steel
and soft iron forged together (known as san mai blades), with the steel forming the blade's edge and the iron
forming the blade's body and spine. Honyaki and kasumi knives can be forged out of either ao-ko or shiro-ko
steel. Based on their kirenaga (duration of sharpness) and hardness, however they are more difficult to use
and maintain. Additionally, there are high-grade quality kasumi knives called hongasumi and layered-steel
kasumi called Damascus that have longer kirenaga.
Originally, all Japanese kitchen knives were made from the same carbon steel as katana. More expensive
san mai knives have a similar quality, containing an inner core of hard and brittle carbon steel, with a thick
layer of soft and more ductile steel sandwiched around the core so that the hard steel is exposed only at the
cutting edge.
Japanese cutlery production
Much high-quality Japanese cutlery originates from Sakai, the capital of samurai sword manufacturing since
the 1300s. After the Meiji restoration, the carrying of swords by the samurai class was banned as part of an
attempt to modernise Japan. Though demand for military swords remained and some swordsmiths still
produced traditional samurai swords as art, the majority of swordsmiths refocused their skill to cutlery
production.
The production of knives in Sakai started in the 16th century, when tobacco was introduced to Japan by the
Portuguese, and Sakai started to make knives for cutting tobacco. The Sakai knives industry received a
major boost from the Tokugawa shogunate (16031868), which granted Sakai a special seal of approval and
enhanced its reputation for quality (and according to some references a monopoly).
During the Edo period (16031867) the first deba bocho were manufactured, soon followed by a wide range
of other styles. Making kitchen knives and related products is still a major industry in Sakai, using a
combination of modern machinery and traditional hand tools to make stain-resistant carbon steel blades. At
the same time, Japanese kitchen knives, "Hch, from Sanjo started to appear, gradually making Sanyo
another famous area for unique knife making craftmanship.
Seki, Gifu is today considered the home of modern Japanese kitchen cutlery, where state-of-the-art
manufacturing and technology has updated ancient forging skills to produce a world-class series of stainless
and laminated steel kitchen knives famed throughout the world. The major cutlery making companies are
based in Seki, and they produce the highest quality kitchen knives in the traditional Japanese style and the
western style, like the gyuto and the santoku.
Japanese cutlery design and philosophy

(b) is angled on both sides, (a) and (c) only on one side, where (a) is for right hand use and (c) is for left.
Unlike western knives, Japanese knives are often single ground, i.e., sharpened so that only one side holds
the cutting edge. As shown in the image, some Japanese knives are angled from both sides, and others are
angled only from one side, with the other side of the blade being flat. A blade angled only on one side cuts
better and makes cleaner cuts, though requiring more skill in its use than a blade with a double-beveled
edge. Usually, the right hand side of the blade is angled, as most people use the knife with their right hand,
with ratios ranging from 7030 for the average chef's knife, to 9010 for professional sushi chef knives; left-
handed models are rare and must be specially ordered and custom made.


Mats Bruzaeus 2009 www.matsu-san.com

Since the end of World War II, western-style double-beveled edged knives have become much more popular
in Japan, the best example being that of the santoku, an adaptation of the gyuto, (also spelled "gyutou") the
French chef's knife. While these knives are usually honed and sharpened on both sides, their blades are still
given Japanese-style acute-angle cutting edges with a very hard temper to increase cutting ability.
Professional Japanese cooks usually own their personal set of knives, which are not used by other cooks.
Some cooks even own two sets of knives, which they alternate every other day. After sharpening a carbon-
steel knife in the evening after use, the user normally lets the knife "rest" for a day to restore its patina and
remove any metallic odour or taste that might otherwise be passed on to the food.

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Touch the edge of the blade with your finger. If
sharpened correctly, there should be burrs and
you feel the blade is rough. Make sure the burrs
are dispersed evenly across the knife.
Hold the knife at an angle of 15 degrees (approx.)
against the whetstone (about the thickness of one
or two 10 yen coins). A flat blade is obtained by
maintaining a steady angle and grip.
Move the knife gently back and forth with a
constant rhythm. Using the whole area of the
whetstone, slide the blade away from you from the
tip to the heel. Then gently pull it back.
Touch the edge of the blade with your finger. If
sharpened correctly, there should be burrs and
you feel the blade is rough. Make sure the burrs
are dispersed evenly across the knife.
Hold the knife steady by placing the thumb on the
blade side. Place the fingers of your other hand also
lightly on the blade side. Set the knife so that it may
get in contact with the whetstone, from tip to heel.