The Japanese knife finds its origins with the Japanese sword and more precisely with the sword and katana. To understand this evolution it is therefore necessary to know the cultural changes in Japan. Indeed, contrary to Western countries, Japanese swords have evolved towards a very sharp blade in order to cut more efficiently. Little by little, the simple sword became sharper and more and more tapered and then transformed into a sabre or katana, the samurai's weapon among the most efficient in history.
Nihonto knives are all handcrafted with high quality Japanese VG10 steel from Takefu. Some of our models are finished directly in Seki, Japan, the knife capital of the world. Others are manufactured by our expert knifemakers in YangJiang, the cutlery capital of China for over 1500 years. That's why we are proud to offer a lifetime warranty on our kitchen knives. Each piece undergoes a strict quality control process and will not leave our factory until it has been manually checked by 2 different controllers.
Sharpening stone is certainly the best choice to maintain the edge of your knives.
Halfway between a sharpening stone that only straightens a cutting edge - useless if the knife no longer cuts - and a grindstone that removes a lot of material and does little damage, the whetstone is an ideal compromise.
This attractive and mysterious steel has captured the imagination of many people. So I will do my best to explain what it is and how it is made.
The terms damascus steel, damascened steel or damascene steel refer to 2 types of steel that look similar :
The experience of chefs and professionals is a constant source of inspiration for us. Let us know what you think of our blades or what you would like to see, because what matters in the end is your satisfaction.
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Our team is available Monday to Saturday, from 9am to 6pm. You can reach them via this form. You can also find all the useful information on this page.