History of the Japanese Forged Chef Knife
Since the 13th Century, forging
of the Samurai Sword, or Katana,
was one of the most noble and
extinguished craftsmanship
positions available in Japan.
Chef knives were not something
that the Japanese looked into as an art,
or as something worth
dwelling about.
In the 16th century, after the
Meiji restoration the caring of Samurai swords
was banned as a sign
for the modernization of Japan.
Even though there was some demand
for swords for the army, most
Katana manufacturers, turned to
forging knives for the tobacco industry.
The same wordsmiths that for
generations produced the Samurai sword,
turned to manufacturing the
first Japanese Chef Knife.
Production of this new cooking
knife using the unique forging methods
that produced the best carbon
steel blade for centuries for the making
of the Samurai sword, or
Katana, was making headlines across the East.
The Japanese Chef Knife became
the most sought after and admired
knife for cooks.
Sometimes costing up to a years
salary.
After WWII, the Japanese blade
forging industry turned to making
European style blades, starting
with the Santoku, which is derived from
the Gyuto knife (or Gyutou
Knife) which is a French Chef Knife.
Still today, the Japanese Chef
Knife is Known around the world as having
the best carbon steel
metal combination for cooking knives.
