Japanese Kitchen Knives 包丁

Sharpness of Japanese kitchen knives are outstanding. Its sharpness from method of manufacturing Japanese swords, very experienced craftsmen's work and special recipe of the alloy materials.
Those Japanese swords were manufactured until the Haito Edict, prohibited Japanese swords, was issued in Meiji era. The swordsmiths focused on manufacturing knives such as kitchen knives and sickels instead of Japanese swords.
The Japanese swords' manufacturing method and its craftsmanship still exists in Japanese kitchen knives.








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