The Value of Japanese Steel-A Cut Above the Rest or All for Show?

Engaging with individuals about our specialty in Japanese steel knives often sparks lively discussions. Yet, for many, the conversation ultimately circles back to a familiar question: “Are your knives really that much better than what I already have?"

Admittedly, we’re not without our own preferences, and our enthusiastic affirmation of “Absolutely!” might seem partial. However, let’s delve into the reasons, setting aside any perceived partiality.

For the majority, our encounters with chef's knives are limited to the budget-friendly options bought as a block set at local supermarkets. They can be adequate for basic tasks, yet how frequently have we witnessed the struggle of sawing through food, as opposed to cleanly and effortlessly slicing?

The leap from such experiences to the use of a premium Japanese steel knife is vast and instantly discernible upon first use.

The inaugural slice with a Japanese steel knife is memorable, and when we attend local trade shows in Norfolk and customers try our products their reaction to the performance is always one of astonishment at the difference to what they are accustomed to at home. This revelation is a common thread among our clientele and aficionados of Japanese knives, and it’s a delight to witness and share in their excitement.

To understand why there is such a difference you must remember that cheap kitchen knives in the UK are created using inferior, softer steels (anything under 56HRC) which cannot be sharpened beyond 20-25° in most cases. This is to prevent the edge folding, but regardless they will struggle to maintain a consistent cutting edge when used regularly. Try slicing through a piece of paper..this simple test will tell you all you need to know. If the knife tears or rips the paper instead of slicing cleanly through it then you do not have an adequate edge on the blade.

By contrast harder Japanese Steels such as VG-10, AUS-10 and AUS-8 will hold a working edge many many multiples longer than cheap soft knives. They do not deform and fold when used, and the extra hardness allows us to sharpen the blade to 12-15° which is instantly noticeable during use.

Investing in a Japanese knife transcends mere functionality; it’s an investment in unparalleled performance, superior steel quality, sustained sharpness, and often, a piece of artistry crafted by some of the most talented artisans in the field.

If maintained and cared for properly your new Japanese steel knife will serve you well for a lifetime. Their timeless design will not age and provide unparalleled performance far superior to any European steel equivalent.