What sets Japanese knives apart is their single bevel, slightly concave backside and recognizable wooden handle. These features produce cutlery that exhibits an extremely sharp edge and is highly comfortable when handled. Traditionally, Japanese blades are made with carbon steel. With advancements in modern metallurgy, stainless steel is now being used to forge these traditional blade types. Whether you're creating Wa-Shoku (Japanese cuisine) or other world dishes, traditional Japanese cutlery is a benefit with their specifically tasked knife types.
This classification of knife combines classic western double edge blade profiles and a traditional rosewood octagon handle. These blades are single piece forged and hardened by quenching in cold water. Next the steel is put through different phases of tempering for strength. This AUS-8 stainless steel easily achieves a razor sharp edge that holds for an extended period of time. Master blade-smith's add Molybdenum for hardness toughness, corrosion resistance and a high tensile strength. Vanadium is added for strength, toughness in heat resistance. Moreover, Vanadium promotes a desired fine-grain structure which allows for even wear resistance. The Japanese rosewood octagon handle with water buffalo horn bolster is comfortable and allows the user to 'choke-up' their grip on the handle for a heightened level of control.
Western-style knives are sharpened on both sides of the blade which produces a stronger blade configuration then the Japanese single-bevel blade. Handles are also fashioned in a classic Western style. These double-bevel knife designs are influenced from Europe and the West. They are fully qualified to be used in any kitchen by all ranks of chefs. Most commonly, stainless steels are used to forge western blades. AUS-8 and VG-10 and other similar stainless steel's are popular blade choices among chefs. Strengthening elements such as Molybdenum and Vanadium are added to promote strength, toughness and heat resistance. These elements produce knives that are lightweight and hold an edge.
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