Best Japanese knives – If you like cooking, something you will not be able to escape from is buying good knives, but do not worry, you will not regret it. When you know how to choose the best kitchen knives, you make sure you never have to spend a penny on it again. Obviously the first thing that comes to mind when we talk about knives made in Japan is its quality. The Japanese have inherited by generation the know-how of the technique of the forging of the samurai swords and there is in many brands a manual finish of each knife which makes them unique pieces.
When the steel is red hot, it is usually placed in water or oil to temper it. In this way it changes its properties making it harder. But this process gives us as a result a hard but at the same time very fragile sheet. If it falls out, it breaks.
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The Japanese masters have been able to master this process of forging the steel making it gradual, that the blade does not suffer with the contrast of the shock with the water, getting extremely hard but also resistant leaves, that if they bend they do not break. This process is called tempering and consists of going heated and working the steel gradually. It is a much slower process than the previous one but it ensures an exceptional quality to the blade in terms of hardness and flexibility.