Japanese cutlery

Traditional Japanese knives are made the same way katanas are made, giving them their legendary sharpness and durability. The knives are sought after by many chefs around the world for the level of quality and detail that goes into creating a knife the traditional Japanese way. The kitchen knives have four general characteristics: the handle (Western vs Japanese Style), blade (single bevel vs double bevel), steel (stainless vs carbon), and construction (laminated vs mono-steel). The user of the knife is given a range of options to select from when picking their knives, each matching to the unique styles and preferences the chef may have. Because of the special methods involved for making the knives, there are various knife centers in Japan, which are areas that produce high quality knives. This includes: Sakai in Osaka, Seki in Gifu, Sanjo, Tosa, Miki City, Tokyo, Tanegashima, and Toyama.