why Japanese Chef’s Knives Are Expensive

 

Takamura knife

Japanese chef's knives are famous for their unique design and durability. A knife can cost you over $800 and above. The process of heating and hammering the metal, sharpening, and polishing the blade’s handle also has a Japanese touch and decades of experience. Because of that, they are so expensive.

Each knife goes through 100 production stages. They use a complicated process that requires years of practice. Compared to popular chef's knives, Japanese knives are lighter and sharper, and they make more precise cuts. Most Takamura knives cost hundreds or thousands of dollars. But dedicated, customized pieces can sell for 10 to 15 times that. The most expensive one produced by the shop sold for $6,900.

They use a certain kind of stainless steel called high-speed powdered steel. It was designed for power tools, which differentiates Japanese knives from ordinary knives. Because of their durability and strength, Japanese chef's knives are famous these days.

The metal is first cut, then heated in an electric oven to harden the blade before being hammered. Experience with them and knowledge of them is crucial at this point for creating a blade with the right strength and thickness.

Hammering leaves special circular marks, which knifemakers in the past typically polished away. The benefit of knives with a textured surface is that potato and carrot slices will not stick to each other, which improves chopping speed.

This type of hammered finish, called Tsuchime, helps chefs chop ingredients quickly and more efficiently. It also added a beautiful, elegant look to each knife. This textured finish is highly valued on Japanese knives.

Workers press the blade against a rough Grindingstone made of natural rock, a special sharpening material used in Japan. This step shows an artisan's skill and ultimately sets a nice final value.

For sharpening, it takes one full day for the blade and another full day to polish the handle. The final knife is unique in its distinct design, thickness, and balance.

Echizen has been known for high-quality knifemaking. Today, this city is internationally known for its cutlery production. Before the production of knives, they produced swords in the ancient Japanese era.

Takamura's knives are made in a time-consuming process that could take years. That kind of waiting time, coupled with the decades of training required to master these knives, will likely make them costly for years.