The recap the last two posts, here are the bullet point reasons I’ve disclosed for why I prefer Japanese knives:
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The ergonomics and aesthetics of the Japanese style handle
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The cutting feel for the average Japanese chef’s knife (leaning toward lasery)
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The sentimental value of knowing the craftsmen, their journeys, and the overall history of Japanese knife making
The last point I want to make is something that I feel that most people won’t and maybe shouldn’t take into consideration when choosing a knife. If you decide to delve into the world of hand forged knives, one of the things that will constantly pop up is fit and finish vs “wabisabi”. Due to the nature of being hand forged and hand sharpened, there will always be some measure of variance between knives even if they are made by the same people. Sometimes a knife will be taller, or thicker, or have other imperfections along the blade. These variances are what people refer to as wabisabi when it comes to knives. Some people love it because it gives their knife an extra bit of character or “soul”.
As for fit and finish: some craftsmen decide to add more finishing touches to their knives than others, such as rounding and polishing the spine and choil of the knife. Other craftsmen have decided to leave a small gap between the handle and the joint of the blade, called a “Machi” gap. You will find people on both ends of each spectrum arguing for why one is better than the other, but at the end of the day, each finish speaks to specific people differently.
I grew up on manga and anime. I admit this detail because I think it speaks to why this next point matters to me. I love the idea that each of my knives has a distinct “personality”. There is a craftsman in Japan that I have spoken with who sharpens each of the blades he receives differently. He claims that he listens to how the blade speaks to him while he’s sharpening. He tries to interpret the blacksmith’s intentions when they forged the blades as he is holding the blades. He adjusts his sharpening methods so that it matches what the blade “wants”. This craftsman has produced some of the most beautiful knives I have ever seen, and, while he discourages it, his knives sell for up to quadruple the retail price on the secondary market. While I haven’t been able to procure one of his knives for myself yet, I love the idea of using a knife that has been sharpened with such intentionality.
There are a lot of things that people like to pass on to their kids and grandchildren. More recently, I just read a story of a father who has placed some rare pokemon cards in a time capsule for his daughter, not to be opened until she turns 18. While I do have a lot of things (much to my wife’s disdain), I can’t say that I have many things that I would pass on to my children. But after getting into this hobby, I hope that my kids will grow into people who would find value in a good knife like I do. I know a lot of people who just buy new knives when the ones they use get dull, but I like the idea of keeping my knives in good enough shape that by the time I am too old to cook anymore, I can still pass them down as valuable tools. Beyond that, I can pass down the stories and legacy behind the knives and their creators.
On that note, I will be linking to a bottle of Tsubaki oil, also known as Camellia oil. For people who live in more humid climates, this is necessary for keeping your knives rust free. If you have carbon steel knives, you can rub a small amount of this oil to coat the blade to prevent it from rusting. A little goes a long way.