In the mid-nineteenth century there was a switch from making samurai swords to Japanese knives for chefs. This occurred because trade routes were opened in this period. This trend continued after WW II when Japan was banned from making swords and many skilled craftsmen put their knowledge into kitchen knife making to continue working.
Top of the line Japanese knives are like works of art and are different than western knives in one distinct area, they Japanese knife is only sharpened on one side of the blade, where a western knife is sharpened on both sides of the knife blade. These knives are razor sharp on one side of the blade and the other side of the blade is slightly concave, which makes it easier to sharpen.
Like western knives, Japanese knives are made for specific tasks, whether it is fine vegetable work or making clean slices of large pieces of fish for sushi.
Of course traditional knives are not the only type that are made in Japan, they do fashion western style knives, but with a little variation. The blade is sharpened at a steeper angle to allow a thinner edge and thus a sharper edge.
The top knife blacksmiths in Japan only make about 15 knives per day and there are only a few dozen expert knife artisans left in Japan. While there is an apprenticeship system that continues today, the knife craft is like many old world traditions, they are slowly falling by the wayside as young adults are not learning these crafts. Many times the only people to apprentice are the sons of knife craftsman. To make the situation more frustrating there is a different craftsman for each part of the knife, from the blade to the handle to the sharpening of the knife.
It is no wonder that Japanese knives are some of the best and most priced knives in the world.
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Quick, single cuts with a sharp knife will ensure the food does not show marks and appears to be smooth and appealing to the eye. Craftsman