A history of the Japanese art of knife-making

Let us have a view of the history of the Japanese knives and how the cuisine has influenced the art of knife making in Japan.

Japanese knives - A brief history

                Knife production was present in Japan from the 5th century. Due to the Shogunate, the Samurais were revered and sword-making was a very important occupation. From the 16th century, modernization of Japan began and the sway of Samurais declined. So the revered Samurai sword makers channeled their rich legacy into the art of Japanese knife-making.

                Knife making is elevated to an art in Japan. The traditional art of vegetable carving by the Japanese master chefs dates as long back as the 1500's. Their tremendous knife skills and eye for detail is breath-taking.

City of knives - Sakai

                The region of Sakai, Osaka was the home of the principal sword makers. Hence it is called the homeland of knife making in Japan. Now the Japanese cutlery industry is established in Sakai, Osaka and Seki, Gifu and Miki city. The Sakai Hamono museum, Osaka, houses the history of Japanese cutlery. It showcases the traditionally handcrafted knives and the art of knife sharpening.

                Even now, the Sakai region is well known for its traditional handmade knives. It is the home of several famous knife brands. The traditional Japanese chef knives are still hand-made, every one of them. They are made from the start by recognized knife craftsmen. These craftsmen usually hail from the traditional knife-making families. They learn the art from a very young age, undergo rigorous testing processes to finally earn the title of traditional Japanese knife craftsmen.

Japanese Cuisine - The importance of knives

                In Japanese cuisine, the knife and the produce are of supreme importance. In fact, the nature of Japanese cutlery reflect Japan's delicate and refined cuisine. The Japanese dishes consists mainly of rice, noodles, fish and vegetables: rice bowls, sushi, sashimi, ramen- udon and soba. Their taste and aesthetics require very fine knife skills and the best suited, sharpest knife for the purpose.

The Japanese dishes require precision and finesse in their cutting and slicing to release the distinct flavor. For example, Sashimi requires cutting the fish swift and clean. For this, the knife length is important and must be of superb sharpness. Otherwise the fish will be misshapen, the taste destroyed, the cell structure damaged by improper cutting.

Traditional Japanese cuisine demands the apprentice to master several cutting techniques using the correct Japanese chef knives. Along with techniques like slivers and matchsticks, Japanese cooking requires knife techniques like sengiri, rangiri, katsuramuki, sogi kiri. Especially the katsuramuki, which is cutting the daikon (radish) into beautiful gossamer like strands is a difficult skill. These techniques requires the use of Yanagiba knives. Whereas for special filleting and breaking down of fish, Deba knives are considered appropriate.

                For the professional chef or the amateur cook or a discerning food connoisseur, the right Japanese chef knife gives the supreme taste and cut for the specific produce.