Why Choose Japanese Pocket Knives?

The past few years saw a rise in popularity of Japanese pocket knives. Japanese chef knives have been the craze for chefs all over the globe. Japanese knives are plenty, but come in as expensive due to its high quality. So why is that?

Japanese pocket knives are lightweight and have extremely fine edge unlike their German counterparts. Japanese steel is also brittle. This is why Japanese pocket knives are really sharp. Japanese pocket knives’ blade edge does not bend making it sharper for longer periods. Japanese pocket knives must be hand washed to maintain its sharpness.

Japanese pocket knives are forged in two different methods. First is Honyaki. Honyaki is a forging style where the blade is made of high-carbon steel. The Kasumi blades are made of steel and soft iron forged together. The body is made up of soft iron, and the bladed edge is the steel.

Japanese pocket knives are single ground unlike Western blades. Nowadays they also incorporate double ground for Japanese pocket knives.

The most region in Japan with the most production of quality blades is the Sakai region. Even way back in the 1930s when they used to make samurai swords, they were the top notch region to create Japanese blade. Today, Sakai is till the top Japanese blade producers and surely this is where you will find a lot of the best Japanese pocket knives available.

Japanese pocket knives are hard to master not because of how they are made, but since they are really sharp. Japanese blades have also evolved and incorporated Western standards such as double ground knives. Japanese pocket knives are the best blades out there.