Japanese Knives Types
Western-style or so-called Modern Japanese knives appeared in Japan after 1868 (Meiji Period) under a significant western influence in their design. But, despite the external resemblance, Japanese knives are much lighter and thinner than European knives. Also, Japanese knives are sharper, have higher blade steel hardness, and have better balance. For Japanese blacksmiths in knife making, it has always been the priority to achieve just the perfect knife cutting quality. And this is not surprising, given that the history of kitchen knife production in Japan started with the combat swords making.
Traditional Japanese kitchen knives are hand-forged, usually with single beveled blades (single cutting edge or Kataba), and they are highly specialized for each ingredient and method of preparation. This type of kitchen knife appeared in Japan between 1603 and 1867 year (Edo Period). But even nowadays, many famous Japanese chefs use only traditional Japanese knives for cooking Washoku (Japanese cuisine) to achieve the best.