One of the most expensive knives, characterized by durability and design, is produced in Japan. A professional tool can cost 700 dollars, and for exclusive products, the price tag reaches more than 50 thousand.
What is the reason for the high cost of professional kitchen utensils from Japan?
How do you think make Japanese knives that cost so much?
Production Features
Become a true master in the manufacture of quality knives you can after years of work. In private manufacturing factories, it is necessary to work for at least ten years as an apprentice to be able to make a chef's knife yourself.
Knowing the technology perfectly requires more than achieving the maximum level of professionalism. The master must learn to feel the material, which can be achieved only with many years of experience.
At least four masters participate in the production process of one unit at a time.
Different categories of products are produced in one factory, including products for home use and chefs, but different masters manufacture them.
Reasons for high cost
The price tag for knives for homemakers is at most 30 dollars. Inventory, for professional use, costs tens of times more. Japan has recorded the cost of its most expensive knife at $6,900.
The price for the product depends on three components:
- Steel quality,
- Forging Technology,
- Specificity of sharpening blade.
Material
Special steel is used as the main material. The material's components ensure the finished product's durability and strength. Similar steel is used to manufacture drills, band saws, and other tools.
Forging
When forging the knife, there are traces of the hammer on the material's surface. Until recently, the knife's blade was polished and polished to achieve a mirror-like appearance. During the operation, cooks began to notice that with the help of a knife with a rough surface, products are cut more thin and even.
Now many Japanese manufacturers specially create a rough blade. A certain pattern or ornament is applied to the product on an individual order. Such blades are valued much higher than similar products with a perfectly flat surface.
Sharpening
The sharpness level of the blade plays a key role in the final cost of the product. The knife is sharpened with unique stones located only in Japan. The sharpening occurs within 24 hours, after which the master takes another day to polish and install the handle.
The knife's perfect balance allows the cook to feel that the kitchen tool is an extension of his hand.
The main differences between Japanese knives
The correct combination of all parameters provides the Japanese blades with the following characteristics:
- The hardness of the finished blade varies from 59 to 60 HRC. Similar products of European manufacturers reach a strength level of no more than 57 HRC.
- Unique forging technology provides a layered structure. In the middle is high-strength steel on which soft and plastic alloy is applied. This feature allows the edge to remain sharp and not crumble for a long time, even with daily use.
- The sharpening angle of Japanese professional knives is 15 degrees, which increases the blade's sharpness. European manufacturers have a sharpening angle of 25 to 35 degrees.
- On products for the domestic market, Japanese factories hone one side of the blade. The second side is flat or concave, typical for the most expensive copies. Double-sided sharpening is intended only for products exported to other countries.
The handle of the knife from Japan is always wooden. Soft woods such as magnolia are used as material.
How to use it properly
After purchasing a knife from Japan, you must follow the simple rules that allow the longest possible life of the product:
- Store separately from other kitchen tools to avoid scratches on the handle and blade.
- Do not sharpen the knives yourself. Factory sharpening is enough for several years without additional maintenance.
- After use, the product should be thoroughly washed without using cleaning agents with abrasive composition.
- Each Japanese knife has a specific purpose for which it should be used. The blade should not be used for other works if it is designed for cutting and cleaning fish.
