How are Japanese knives made?

Japanese knives are crafted with meticulous attention to detail, often employing a multi-layered construction process that enhances both the knife's functionality and strength. Here's a summary of the key steps involved in making Japanese knives, as explained by Murray Carter on the Tim Ferriss Show:

1. San Mai Construction: This common method involves a three-layered blade. The inner core is made of hard steel which forms the cutting edge. The outer layers are softer and provide support and toughness, making the blade easier to sharpen and less prone to breaking 1.

2. Forge Welding: This ancient technique is used to join different types of metal. Metals with similar melting points are heated until their surfaces begin to liquefy, and then they're fused together under pressure. This process allows for the combination of hard and soft steels in the blade, optimizing both sharpness and durability 1.

3. Laminated Blade Construction: Japanese blades often combine hard and soft steel layers. The hard steel enables the blade to maintain a sharp edge, while the soft steel provides toughness and flexibility. This dual steel approach allows the blade to have superior cutting performance without being too brittle 2.

4. Philosophical Approach: Japanese knife-making is driven by a philosophy that prioritizes cutting performance above all. This influences every step of the making process, from the selection of materials to the quenching and tempering of the blade 2.

The intricate craftsmanship and philosophy behind Japanese knife making result in blades that are not only practical kitchen tools but also highly valued for their precision and cutting efficiency.