The past few years saw a rise in popularity of Japanese pocket knives. Chefs all over the world clamor for Japanese chef knives. Japanese knives are plenty, but come in as expensive due to its high quality. So why is that?

Unlike other knives like the German knives, Japanese pocket knives are designed to be very lightweight with a extra fine edge. Japanese steel blade is brittle and sharp. This makes Japanese pocket knives very, very sharp. Japanese pocket knives’ edge has a lesser possibility of bending, thus preserving its sharpness for a longer period. Japanese pocket knives must be hand washed to maintain its sharpness.

Japanese pocket knives are forged in two different methods. First is Honyaki. Honyaki is a forging style where the blade is made of high-carbon steel. Steel and soft iron forging is called Kasumi forging style. The steel is the blade edge, and the soft iron is the body.

Unlike their Western counterparts, Japanese pocket knives especially those that have been forged in the past, are single ground. Today they also do double ground.

The Sakai region in Japan produces quality knives. Even way back in the 1930s when they used to make samurai swords, they were the top notch region to create Japanese blade. Today, Sakai is till the top Japanese blade producers and surely this is where you will find a lot of the best Japanese pocket knives available.

Japanese pocket knives are hard to use since they are very sharp. Now double ground is also used on Japanese blades. Nevertheless, Japanese pocket knives and any other Japanese cutlery for that mater is still the best out there.