We, at the Japanese Knife Company, regularly scour the length and breadth of Japan in our never-ending quest to find the perfect knife. We regularly add new ranges as well as update, improve and occasionally replace our existing collections. On a recent expedition we came across a small artisan workshop near Oogata City in Nigata Prefecture run by the Arai family. Noriko Arai and his 2 sons are blacksmiths of outstanding pedigree and have been making knives for some of the most demanding chefs in Japan using traditional materials and methods that have been honed by over 2 centuries knife making by this Nokaji dynasty.

After several months of collaboration JKC and the Arai workshop have created a range of knives that utilise the best talent and abilities of each of the protagonists. The finest materials (Hitachi and Takefu Special Steels), outstanding knifesmiths (Arai family) and uncompromising standards plus unmatched understanding of the western cook (JKC).  This partnership of like minds has led to the birth of what we consider to be a range of knives that will delight, awe and meet every expectation.

Over the past millennia, Japanese blacksmiths in the forging of the famous ‘Samurai sword’ have used the art of folding or layering steel. Multiple layers add strength, hardness, toughness and give the finished blade more durability than a single sheet of material of the same thickness. This method is over 2,000 years old and originates from the city of Damascus. This intricate highly skilled method has been honed and perfected by the Japanese over the centuries and elevated to the most revered art forms of knife making in Japan. We have selected a Damascus steel with 35 layers as our blade material.

The central core of the 35 layer Damascus Steel is a High Carbon Super Steel known as VG10. This High Carbon Super Steel has the highest recommendations in the production of knives by authorities such as the British Steel Confederation and the Solingen Institute of Steel. With 1.1% - 1.3% Carbon the blade is final tempered to a hardness of 60:62 HRC resulting in an edge that can be honed to surgical sharpness that will out endure the best Western knives by as long 2 to 3 times and as long as 5 to 6 times longer than many in similar price range. VG10 is often called Cobalt steel due to the over 1.5% inclusion of Cobalt – an element that has few competitors in their ability to toughen steel. The 17 softer outer layers (SUS410) on either side protect the tough, hard central core and make resharpening much easier than any western knife – whilst giving the blade a most beautiful patina that resembles the patterns left by a gentle sea on a fine sand beach.

With a full tang and smooth bolster, the laminated hardwood with silicon injected hardwood handles are secured by three steel rivets to provide comfort, wonderful balance and a classic look that will suit any decor.