MANUFACTURE, PROPERTIES, ALLURE
For many, Japanese knives constitute the epitome of knife-making, and rightly so. They are extremely sharp, reliable and high in quality. Japanese knives have a rich history and there’s so much to learn about these Far Eastern blades. What’s the story behind the interesting patterns on the blades, for example? Are Japanese knives the sharpest in the world and what knife types are there? If you’re also fascinated by Japanese knives, read on to join us on a journey halfway across the world and let yourself get inspired with ZWILLING. We’ll tell you where exactly our products are made in Japan and reveal some of the biggest secrets.
JAPANESE KNIVES: THE STUFF OF LEGEND
True knife enthusiasts will already know this, but knives from Japan are made from special wood and steel. They are the epitome of a sharp, traditional knife of the highest quality, and rightly so. Samurai swords are the stuff of legends, and evoke ideas of both tradition and quality when we think about Japanese knives. In terms of the look and quality of the blade, Japanese knives were and still are, modelled on these weapons, seen by Japanese warriors as an extension of their arm.
MIYABI - FROM THE HEARTLAND OF JAPANESE FORGING TO THE REST OF THE WORLD
The town of Seki has been the Japanese forging hub since the 14th century - those who make knives here truly understand their craft. Just like MIYABI, where German engineering meets Japanese craftsmanship. It takes 42 days and 100 individual steps to produce perfectly sharp, long-lasting knives with precise cutting edges, in a design which harks back to tradition-steeped Samurai swords. Escape into the world of Japanese knives!
- Chop in a rocking motion using the weight of the knife
- Dishes prepared are larger - cut up on the plate
- Most meals are cooked
- Taste mainly created with heavy seasoning
- Focus on the taste of the food, presentation is secondary
- Meat cut off the bone
- Dishwashers are used for cleaning
- Drawer storage
- Chop in a hacking motion, lifting the knife then bringing it down
- Food prepared is smaller - cut up in the kitchen
- Cutting up raw ingredients = cookery
- Taste created through quality ingredients and little seasoning
- Taste and presentation are equally important
- No meat on bone
- Dishwashers are hardly ever used
- Knife rack storage
What is Damascus steel?
Damascus is a term you’ll hear plenty of when it comes to Japanese knives, but it is sometimes used incorrectly. Damascus is not a type of steel in itself. The term denotes the characteristic design seen on the blade, in addition to some other aspects, and many Damascus steel knives feature a special blade with a striking design, an individual pattern.
How is the Damascus pattern created?
In this context, it is important to understand that not all Japanese knives are automatically made from Damascus steel. There are some which do not feature this pattern on their blade. What is also interesting is that the steel blank which goes on to form the blade already features this special pattern. It is actually formed during the forging process and then uncovered using sandblasting.
THE SPECIAL PROCESS OF HONBAZUKE HONING
MIYABI knives are honed using the Honbazuke method, which literally means “true cutting edge”.
Honbazuke involves 3 steps:
1. The knife is initially ground on a coarse vertical rotating sharpening stone
2. The knife is then finely honed on a horizontal rotating sharpening stone
3. Finally, a vertical rotating leather stropping block is used to polish the grind/cutting edge
JAPANESE KNIVES AT ZWILLING - ALL ONE OF A KIND
Many of the Japanese knives produced by MIYABI are unique pieces thanks to the way they are ground and expertly formed. What’s more, the knives are the fruits of a long, complex production chain. They aren’t made in a day, rather, they’re the product of sophisticated craftsmanship, produced not by machines, but with their help.
The quality of these top-class knives doesn’t end at the bolster. The handle is also a key part of a knife and our Japanese knives feature handles made from exquisite types of wood or Micarta, among other materials. Interesting fact: the handles of our Japanese knives contain a pin. This is the hallmark of our MIYABI knives and an ode to traditional Samurai culture. The pins are intended to call to mind the small talismans that Samurai warriors used to have attached to their swords.
OUR KNIFE SERIES FROM MIYABI
MIYABI 4000FC: a strong introduction to the world of Japanese knives.
MIYABI 5000MCD 67: striking, individual floral Damascus steel patterns coupled with supremely hard blades.
MIYABI 5000MCD: precise tools in a unique design, with perfect functionality and outstanding ergonomics.
MIYABI 6000MCT: eye-catchingly chic in appearance, with impressive functionality and exemplary ergonomics.
MIYABI 5000 FCD: a fusion of elegant design, cutting-edge technology and century-old craftsmanship.
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