Today, traditional Japanese kitchen knives are highly regarded as first-class by professional chefs around the world. "A knife that cuts like a Japanese sword" is a compliment in Japan.

The difference between Japanese and European cutlery is in fuel. Cokes in the Western world can melt iron at a temperature of 1,800 degrees, so when making iron products, irons were melted and poured into a mold. There was no need to hit and train like in Japan as impurities disappear when melted at high temperatures. Further, the technique of melting and pouring it into the mold facilitated the decoration of the sword. Instead of focusing on the sharpness of the blade like those of the Japanese sword, Western knives emphasized solidness and durability.

In Japan, there was no fuel like a coke that could reach a high temperature at which iron could melt. Using charcoal made in Japan, the temperature rose to only 1,200 degrees which weren’t enough to melt iron. The inability to easily create knives refined the advanced technology unique to Japan, the techniques to freely manipulate various kinds of iron, and remove Impurities by hitting and forging the semi-molten iron, which enabled the production of knives with unparalleled beauty and sharpness in the world.

At Shokunin.com, we offer various kinds of knives, including Morimoto Hamono’s Bunka Knife, which is a Sakai Knife that has more than 600 years of history and which applies the traditional techniques of Japanese craftsmen. We truly recommend you to experience the sharpness and usability.

Morimoto Hamono's Bunka Knife
https://www.shokunin.com/en/morimoto/bunka.html
Tadafusa's Three Basic Knives
https://www.shokunin.com/en/tadafusa/houchou.html
Yama No Katachi's Paring Knife
https://www.shokunin.com/en/yamanokatachi/kudamono.html

Reference:
https://www.fuji-cut.co.jp/knowledge/culture/
https://www.kiya-hamono.co.jp/hamono/wa_rekishi.html
https://www.touken-world.jp/tips/25557/