【The Art of Japanese Knife Hardening: A Fusion of Tradition and Technique】

Japanese knives are the result of a blend between traditional and modern techniques, each type featuring unique characteristics depending on the hardening process.

Water-quenched Hardening
Kasumi knives are generally made through a water-quenched hardening process. The blade's core is made of steel, while the outer layer is clad with soft iron. The term "Kasumi" refers to the hazy pattern that appears during the sharpening process. These knives are known for being easy to sharpen, durable, and suitable for long-term use.

Oil-quenched Hardening
Hon-yaki knives are typically oil-quenched. These knives are crafted from a single piece of solid steel, which is so hard that quenching in water could cause it to crack. Instead, oil is used to achieve the desired hardness. Hon-yaki knives are high-end products requiring advanced craftsmanship. The hardening process reduces friction during cutting, ensuring that the food's cells remain intact.

Water-quenched Hon-yaki
This is an extraordinary technique, mastered only by a few skilled blacksmiths. The steel is water-quenched, causing it to contract rapidly, resulting in a blade with exceptional hardness. The sharpness of these knives is truly remarkable.

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