He also believes that there are scientific reasons why a super sharp Japanese blade makes a difference when chefs prepare foods, especially sushi. The blacksmiths there believe the ability of steel to adapt to multiple use cases and its ability to be optimized for the qualities needed, such as rust-resistance, is fascinating. It was explained that different metals, including steel, have different properties and uses, and craftsmen apply their expertise to bring out the best in their chosen source material.įor blade crafting, one Japanese knife company uses locally-sourced high-carbon steel that has been specifically formulated for making sharp blades. ![]() The article talks about how the secret to knife success involves the master-quality craftsmanship and reverence for perfection in even the smallest of details, including the microstructure of the metal itself. Ideally, it’s unbreakable, unbendable, and unchippable, but these qualities conflict with one another.” I recently saw an article published by the World Steel Organization about a master Japanese blacksmith who said: “The quality of a Japanese knife lies in its hardness and strength.
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