Japanese products also enjoy a great reputation throughout the world. An oriental blend of harmony, minimalism and functionality combined with convincing quality is a magic formula for many lifestyle products. Our aim is to develop and distribute quality utensils that combine functionality and innovative design. All this while respecting a tradition of more than a century.
The Japanese knife finds its origins with the Japanese sword and more precisely with the sword and the 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.
In parallel to this desire to obtain increasingly sharp and effective katana (hard, handy...), Japanese blacksmiths have therefore perfected their art to the point of becoming true unequalled experts.
Today the Japanese knife is a true art and is a pillar of Japanese cuisine. Their use is more and more widespread throughout the world, firstly by chefs but also by amateurs in the kitchen.
The role of steel used in the manufacture of traditional knives is crucial. Nihonto kitchen knives are all made from excellent Japanese steels such as VG10 and AUS10, which provide superior cutting hardness for excellent edge retention. This gives each blade great versatility while excelling in specific uses.
- VG10 : Very famous in the world of cutlery, it is a Japanese stainless steel manufactured by the steel manufacturer Takefu Industries. Contrary to the other steels of its range, this one is reinforced in carbon content (0.8-1%) which gives it a fantastic hardness of 60 on the Rockwell scale. It also contains high levels of Nickel and Vanadium.
- AUS10 : This steel is produced by Aichi Steel in Tokai, Japan. Because of its high carbon content, AUS 10 is by far the strongest of the AUS steels. The hardness of AUS 10 steel is mainly due to its very high carbon content, which reaches 1.05. This means that the knives can be very sharp but it also makes them relatively brittle. Therefore, nickel, manganese and silicon have been added to AUS 10 to enhance the strength and elasticity of the material.
The vanadium insert contributes to the flexibility of the steel. And this element promotes the formation of carbides. These are combinations of carbon with other elements such as vanadium but also chromium, molybdenum and nickel.
We maintain a partnership with kitchen professionals in order to provide them with quality equipment at a lower price while allowing the diffusion of our brand. You can send us a message.