Japanese pocket knives are rising to fame. Japanese chef knives have been the craze for chefs all over the globe. You will find an abundance of Japanese knives that are a bit pricey due to the fact that they are high in demand and have very excellent quality. How come?
Unlike their German counterparts, Japanese pocket knives are light and have very fine blade edges. Japanese steel blade is brittle and sharp. This makes Japanese pocket knives very, very sharp. The reason why a Japanese pocket knives’ sharpness is preserved is due to its blade edge being insusceptible to bending. Japanese pocket knives must be hand washed to maintain its sharpness.
Japanese pocket knives are forged in two different methods. The first is the Honyaki style of forging. High-carbon steel is used for Honyaki. Steel and soft iron forging is called Kasumi forging style. The steel is the blade edge, and the soft iron is the blade’s body or spine.
Japanese pocket knives are single ground unlike Western style forging. Nowadays they also incorporate double ground for Japanese pocket knives.
The Sakai region in Japan produces quality knives. Even way back in the 1930s when they used to make samurai swords, they were the top notch region to create Japanese blade. Nowadays, it is still Sakai that mostly produces high quality blades for Japan.
Japanese pocket knives are quite difficult to master and use, not because of their built but because they are really, really sharp. Now double ground is also used on Japanese blades. Japanese pocket knives are the best there is out there.