Hi Guys!!!
This video introduces the process of crafting a Japanese kitchen knives.

In Japan, almost 90% of chefs choose Sakai Uchihamono. Even today, each knife is made by hand in a 15-step process, and the sharpness of the blade is enough to make a chef’s heartbeat faster. The Japanese knives have a “single-beveled” which is unique compared to other knives in the world, and the razor-sharp blade is excellent for cutting fish when preparing Japanese food. It shows a brilliant cut on the food and brings out the best flavor without crushing the cells.

As the Japanese food boom such as sashimi and sushi are taking place overseas, the tools used to make such Japanese food are also receiving attention, spurring their popularity. Izumi Riki Seisakusho Co., Ltd. has expanded into the United States, Singapore, and France. Also, they receive advice from top chefs outside of Japan, and works hard every day to develop products that can meet the needs of all genres including Japanese, Western, and Chinese cuisine. Stainless steel knives are inexpensive and easy to maintain, while forged blades are expensive and prone to spills. However, just by adding the routine of “sharpening” before cooking, you will not only improve the sharpness of your knives but also make your cooking time more enjoyable. Why not give it a try?

Please enjoy watching the Japanese craftsmanship!!!!

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#knife #Kitchen #japan #handmade #traditional #craft #craftsman #history #process #making

【Chapter】
0:15　Metal Forging / Rough Hammering
1:57　Cutting
3:07　Hammering
3:51　Rough Sharpening
4:08　Flat Sharpening
4:31　Main Sharpening
5:15　Sharpening Surface
5:23　Final Check
6:40　Signature
7:46　Attaching a Handle