Kitchen Chef Knife

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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.

A Samurai with his Katana.

       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.


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I am the head chef at Barbie's Bar-B-Q in Timmins, Ontario.

Got this knife for my kitchen at home.

After using it for a while, I bought one for each of my sues-chefs
at the restaurant.

They are very happy.
Great knife.

Very recommended.

Richie Mann






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